Chocolate Caramel Crinkle Cookies
Deliciously chocolatey with an oozing caramel center. Can anyone resist these cookies?
Servings: 20 Cookies
Equipment
- 1 Hand Mixer
Ingredients
- 120 g granulated sugar
- 50 g unsalted butter soft
- 1 pack vanilla sugar
- 1 pinch salt
- 2 large eggs room temperature
- 100 g soft caramels
- 160 g all purpose flour
- 50 g ground almonds
- 50 g cocoa powder
- 1 tsp baking powder
- 50 g icing sugar for rolling
Instructions
Wet Ingredients
- Place the butter in a bowl. Stir in the sugar, vanilla sugar and salt. Mix in the eggs one by one and continue mixing until the mixture is lighter in color.
Dry Ingredients
- Roughly chop the caramels, mix with the flour, ground almonds, cocoa powder and baking powder, fold into the wet ingredients mixture. Cover and chill in the fridge for approx. 2 hrs.
Preheat Convection oven to 160℃ / 320℉
- Place the powdered sugar in a deep dish. Divide the dough into roughly 20 walnut-sized portions, shape into balls with your hands, roll well in the icing sugar and place on two baking trays lined with parchment paper with sufficient space between them.Bake in the oven for approx. 8 mins. Remove and leave to cool on a wire rack.