Hypnotising sugar cookies with caramel and chocolate
Hypnotising sugar cookies with caramel and chocolate - these cookies are absolutely fantastic, crumbly and chewy.
Right, I think I am just obsessed with cookies right now. Do not ask me why, but I just got hooked up into making cookies and I am not sure when I am going to stop.
This time, I wanted to use up a jar of my homemade salted caramel and decided to use it in a cookie - how original hahah. This is how my hypnotising sugar cookies with salted caramel and white chocolate were born. I was not sure what cookie base shall I pair my salted caramel with...but then I got an idea. In fact it was a kind of craving for a sugar cookie topped with caramel and white chocolate. A cookie that I had once in the US, but - kill me - I do not remember where and what it was called.
How to make hypnotising sugar cookies with caramel and chocolate
These cookies are irresistible and to make these bad boys you need to mix all the ingredients together. You are looking for a nice and smooth cookie dough. Shape cookie dough into balls and flatten each ball a little bit. Then using a spoon make a small indentation in each cookie. Please notice that these cookies will spread so you need to leave some space. Then you need to bake them.
IMPORTANT, after baking leave cookies on baking sheets until they cool down completely. They are very soft but will harden when they cool down. Also, cookies will puff up in the oven so you will need to deepen the indentations you made before. Just to have enough space to add caramel.
Using a spoon or a pipping bag add caramel and let it set. Then add spirals of white chocolate on top.
What do hypnotising sugar cookies with caramel and chocolate taste like?
These cookies taste divine. The trinity of the perfect cookie. Soft and crumbly base, homemade gooey salted caramel and smooth white chocolate - what not to love!!
How to store hypnotising sugar cookies with caramel and chocolate
If it happens that you have any cookies left after baking, you can store them in the fridge for up to 5 days. I would recommend an air-tight container for storage.
My hypnotising sugar cookies with salted caramel and white chocolate can be ready under 30 minutes, this is why I love them. A quick and effortless treat.
I called these cookies hypnotising, not only because of the spirals of white chocolate on top of the cookie but also, because these cookies hypnotise your taste buds and hands and you can not resist eating them.
If you are looking for more easy recipes for cookies, I can recommend you the following:
Amoniaczki-Polish ammonia cookies
Gluten-free peanut butter cookies
Red kidney beans chocolate cookies
Click this link if you want to see all the best cookies recipes
I hope you will make my recipe and if you do, please leave a comment below and let me know your feedback. You can also find me on social media such as Facebook, Instagram, Pinterest, Gab and Gettr. Please say hi and do not forget to tag me in if you make my recipe. I love seeing your creations.
Recipe source –my own
Cheers!
Fantastic, crumbly and chewy sugar cookies filled with homemade salted caramel and topped with white chocolate
- 270 g AP flour
- 30 g corn flour (or corn starch ( NOT the coarse corn mill))
- 30 g powdered sugar
- 1 tsp baking powder
- 115 g butter (unsalted, room temperature)
- 60 ml oil (vegetable)
- 80 g sugar (white, granulated)
- 1/4 tsp salt (table)
- 1 tsp vanilla (extract)
- 1 egg (large)
- salt (flakes, to sprinkle on top of the decorated cookies ( optional))
- 1/2 portion salted caramel (from my recipe http://kitchenbyannak.com/salted-caramel/)
- 80 g white chocolate (finely chopped)
- 1 tbsp milk
Prepare two baking sheets lined with baking paper and set aside.
Preheat your oven to 160°C Fan.
In a medium bowl mix oil, butter, granulated sugar, powdered sugar and vanilla. Mix until fully combined, pale and smooth.
Add one egg and mix well until fully combined.
Add flour, corn flour, baking powder and salt and mix until you get a unified cookie dough.
Scoop a small amount of a cookie dough and roll each portion into a ball. I divided my cookie dough into 20 portions.
Place each dough ball on a baking sheet and flatten it a little bit. Leave space between each cookie dough portion as they will spread.
Then make a small indentation in the middle of each cookie dough.
Place baking sheets in the oven for about 11-12 minutes.
Remove cookies from the oven, you will see that the cookies have puffed up, so, take a spoon or other round utensil and deepen the indentation you made before.
Please notice that cookies will be very soft when taken out from the oven but they will harden as they cool down.
Leave the cookies on a baking sheet to cool down completely.
When cookies are completely cold, fill each middle of the cookie with caramel sauce.
I used my homemade salted caramel sauce from this recipe http://kitchenbyannak.com/salted-caramel/ .
Melt chocolate and milk over a water bath and let it cool a little bit, then add white chocolate on op of each cookie.
Store your cookies in an air-tight container for up to 5 days in a fridge.
For the best flavour and texture bring cookies to room temperature before consuming.