“When thinking of cookies, you may think crunchy, or you may think gooey and soft. But do you think a gooey soft centre of caramel? Well, you absolutely should!” says blogger and baker, Jane Dunn of Jane’s Patisserie.

“These cookies have a molten caramel centre that is absolutely incredible, along with a salted cookie dough.”

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Salted caramel-stuffed NYC cookie
(Ellis Parrinder/PA)
Salted caramel-stuffed NYC cookie
Print Recipe
Nutrition Facts
Salted caramel-stuffed NYC cookies
Amount Per Serving
Calories 577 Calories from Fat 234
% Daily Value*
Fat 26g40%
Saturated Fat 15g94%
Trans Fat 1g
Polyunsaturated Fat 2g
Monounsaturated Fat 7g
Cholesterol 55mg18%
Sodium 430mg19%
Potassium 291mg8%
Carbohydrates 85g28%
Fiber 3g13%
Sugar 51g57%
Protein 7g14%
Vitamin A 429IU9%
Vitamin C 1mg1%
Calcium 98mg10%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.

Salted caramel-stuffed NYC cookies

Incredibly moreish cookies
Prep Time10 mins
Cook Time15 mins
Chilling time30 mins
Total Time55 mins
Course: Dessert
Cuisine: American
Servings: 8 people
Calories: 577kcal
Author: Jane Dunn

Equipment

  • Mixing bowl
  • Baking tray

Ingredients

  • 125 grams unsalted butter
  • 175 grams soft light brown sugar
  • 1 egg (medium or large)
  • 1 tsp vanilla extract
  • 300 grams plain flour
  • 1 1/2 tsp baking powder
  • 1/2 tsp bicarbonate of soda
  • 1 tsp sea salt
  • 250 grams milk chocolate or chunks
  • 16 soft caramel sweets

Method

  • Beat the butter and soft light brown sugar together until creamy. Add the egg and vanilla extract and beat again.
  • Add the plain flour, baking powder, bicarbonate of soda and sea salt and combine until a cookie dough is formed, then add the chocolate chips or chunks and mix until they are evenly distributed.
  • Portion the dough out into eight balls – each should weigh about 110g. Once rolled into balls, flatten slightly and put one or two soft caramels in the middle, then wrap the cookie dough around the caramels and re-roll into balls. Put into the freezer for at least 30 minutes, or in the fridge for an hour or so. While the cookie dough is chilling, preheat the oven to 200°C/180°C fan and line two baking trays with parchment paper.
  • Take your cookies out of the freezer or fridge and put onto the lined trays (I do four cookies per tray) and bake for 12–14 minutes. Once baked, leave the cookies to cool on the trays for at least 30 minutes as they will continue to bake while cooling.

Nutrition

Calories: 577kcal | Carbohydrates: 85g | Protein: 7g | Fat: 26g | Saturated Fat: 15g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 55mg | Sodium: 430mg | Potassium: 291mg | Fiber: 3g | Sugar: 51g | Vitamin A: 429IU | Vitamin C: 1mg | Calcium: 98mg | Iron: 3mg

Jane’s Patisserie by Jane Dunn is published by Ebury Press 

Jane’s Patisserie: Deliciously customisable cakes, bakes and treats. THE NO.1 SUNDAY TIMES...
  • Amazon Kindle Edition
  • Dunn, Jane (Author)
  • English (Publication Language)

Last update on 2021-09-18 / Affiliate links / Images from Amazon Product Advertising API

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Last update on 2021-09-18 / Affiliate links / Images from Amazon Product Advertising API

 

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