Hello my dears!
Shortcuts are great. This way you can reach your goal or destination faster and save valuable energy – I’d be lost without my keyboard shortcuts, which make my workflow so much easier… But there are also moments when it pays of to choose the long way and put in a little extra work.
Let’s put that to practical use: While making these cookies we’re adding a small extra step will make that makes a big difference in the end. So do not roll your eyes at me when I ask you later in the recipe to brown the butter before baking the cookies. Because at first glance it may seem like an unnecessary gimmick but later it makes for incredibly tasty cookies. And the caramel of course – that is also very important
Salted caramel cookies
makes about 15 cookies
- 200 g of butter
- 260 g flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon baking powder
- 150 g brown sugar
- 1 pinch of salt
- 1 egg
- 1 egg yolk
- 1 teaspoon vanilla extract
- approx. 15 soft caramel sweets
- sea salt
Heat the butter in a frying pan and let it brown for 2-3 minutes. Place in a heat-resistant bowl and allow to cool to room temperature.
Preheat oven to 175° C and line two baking trays with baking paper.
In a bowl mix butter and brown sugar until creamy. Mix in egg, egg yolk and vanilla. Then add flour, baking soda, baking powder and salt and mix until a cookie dough forms.
Take a heaped tablespoon of dough and wrap it around a piece of caramel until it is fully enclosed. Roll into a ball and place on the baking tray – always keeping enough space between the dough balls. Slightly flatten with your fingers. Sprinkle with some sea salt and bake for about 13 minutes. Leave to set for 5 minutes on the tray, then transfer to a cake rack and allow to cool completely.
I’m going to repeat myself here: Such a small step with such a great effect! I can not wait to push the next batch of these amazing cookies ❤
Stay sweet & HAPPY BAKING!