Salted caramel-stuffed NYC cookies

Nutrition Facts

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.

Incredibly moreish cookies

Prep Time10

Cook Time15

Chilling time30

Total Time55

Course: Dessert

Cuisine: American

Servings: people

Calories: 577kcal

Author: Jane Dunn

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.