Wednesday, 8 October 2014

Salted Caramel Stuffed Cookies

Soft, chewy cookies filled with a layer of gooey, rich salted caramel. Cookie, chocolate, caramel... Yum.

If you read my last blog post about salted caramel sauce you will have read my high praise for my latest cookies and no doubt been waiting eagerly for their reveal... Well wait no longer, here they are!
My favourite cookie recipe of all time adapted to include another one of my mega-favourites: salted caramel!! One big ball of chilled caramel wrapped in a bigger ball of cookie dough! When the cookie spreads in the oven so does the caramel layer. Can you even imagine?! Especially if you enjoy these warm out of the oven, the caramel layer oozes out and is super gooey. Of course the cookie itself cannot be overlooked, it is still delicious, soft and chewy and big and fat! The only way a cookie should be.

These cookies are not difficult in any way, they are easy and fun to make. Making caramel from scratch is such a satisfying and stuffing a cookie full of it is even better! These cookies are a crowd pleaser, people will be impressed when you serve up a big plate of these babies. If you don't eat the whole lot yourself before anyone else gets there.

Ingredients & Method:

You will need two of my previous recipes to make these cookies: my smartie cookie recipe but replacing the smarties with around 100g (1 cup) of chocolate chips, and my salted caramel recipe. Make sure both are chilled in the fridge before starting. The caramel should be hard and sticky, the right consistency to roll a heaped teaspoon into a small ball, around the size of a 10p coin. Get a golf ball sized ball of cookie dough, flatten it to an inch thick and place a chilled caramel ball on top. (excuse the awful quality pictures - night time baking is not good for photos!!)

Fold the edges up and around the caramel ball and close over the top. Roll the ball together in your hands to make a smooth ish ball with the caramel completely concealed within the dough. Place the cookie balls on a baking sheet a wide distance apart and press them down ever-so-slighly to aid spreading. 

Bake the cookies for around 10 minutes until they have spread and the edges are a golden brown. The middle should still look slighly uncooked, but please trust me this is okay!! They cookies will continue to cook and harden out of the oven but will stay soft and chewy. If you leave them in the oven until they look fully cooked they will be hard and far less pleasant to eat.

These cookies are definitely best enjoyed warm out of the oven when the caramel is still warm and gooey. None of mine have lasted long enough to see how long they would keep nice and fresh for and I doubt yours will either. But I imagine they will stay just as perfect in an airtight container for about a week. Enjoy!

Teri x

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