These little cookies are filled with a homemade caramel sauce, and they're so scrumptious. Perfect for anyone with a sweet tooth. Enjoy!
Ingredients 1/2 cup unsalted butter -soft 1/2 cup sugar 1 large egg 1 tsp vanilla 1 3/4 cups flour 1 tsp baking powder 1/4 cup mini chocolate chips Caramel sauce (125 ml mason jar or 1/3 cup) -recipe below
Directions - Cream together the butter and the sugar using a spatula or fork. - In a separate bowl, beat together the egg and the vanilla. Mix into the butter mixture. - In a separate bowl, mix together the flour and the baking powder. - Gradually mix the dry ingredients into the wet ingredients. - Knead the dough to fully incorporate all the ingredients. - Add in the mini chocolate chips. - Line a large cookie sheet with parchment paper. - Using a tbsp measuring spoon, measure a tbsp of cookie dough, and roll it into a ball. - Place on the parchment paper and continue until half the dough is rolled into dough balls. Cover the remaining dough. - Pre-heat the oven to 325 degrees F. - Using a tsp measuring spoon, gently press the spoon into the middle of each dough ball to make a half circle. - There's two ways to put the caramel sauce in the center of the cookie: 1. Bake the cookies without the caramel sauce for 16-18 minutes and cool on a wire rack. When the cookies are cooled, put some caramel sauce in the middle of each cookie. Doing it this way, the caramel sauce sits on top of the cookie. 2. Fill each cookie dough with caramel sauce and bake for 16-18 minutes. Don't over fill. Let them cool on a wire rack. Doing it this way, the caramel sauce bakes into the cookie. - Continue with the remaining cookie dough.
Homemade Caramel Sauce
Ingredients make 2 (125 ml) mason jars 1/2 cup brown sugar 1/4 cup honey 1/3 cup 35% whipping cream 3 tbsp salted butter
Directions - Put all the ingredients in a small saucepan and heat on medium. - Whisk often as the mixture heats up. - When the sauce begins to bubble, quickly whisk for 2-3 minutes. - Reduce the heat a little if needed. - Carefully pour the sauce into the mason jars and screw the lids on tightly. - Cool completely and store in the fridge. - Heat as desired when using. I usually put the caramel sauce in the microwave uncovered for a few seconds, then I mix with a spoon till smooth. - If you'll be using the sauce the day after it's made, the sauce can be left on the counter over night.
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