Monday, 31 January 2022

Caramel Stuffed Chocolate Chip Cookies

 Gooey chocolate chip cookies oozing with a delicious creamy caramel!
I love all things caramel, especially the gooey, runny kind that melts in your mouth. When I first started baking the idea of a stuffed caramel cookie never even entered my mind until one day I just knew I needed something to satisfy my love for both cookies and caramel. I was originally going to use white chocolate chips, then I thought that might be a little too sweet (never though I'd say that with my sweet tooth) and I'm glad I changed to dark. The dark chocolate balances out that sweetness perfectly! These cookies are a little chunkier than your usual so they can hold that beautiful golden filling and they are the perfect snack or dessert especially with a simple serving of vanilla ice cream - even better when the cookies are straight from the oven ;) 

NOTE: For the caramel if you want to keep this recipe vegan you'll need to make the caramel ahead of time so it can cool down and firm up. It is best to have a firm caramel for this recipe as it will become more fluid as the cookies bake. You will also need a thermometer for the caramel to cook to 118-121℃. If you don't feel confident doing this part, I wouldn't judge you for buying ready made caramels, I haven't seen too many vegan brands but if you find some then perfect, if not non-vegan caramels will work just as great!

If you love cookies and caramel....

Check out these recipes for more inspiration!

Recipe

Prep: 15 minutes
Cook: 16 minutes
Serves: 12 

NOTE: every ingredient I use is vegan so make sure you check your ingredients if you're following a Vegan lifestyle.

Ingredients

260g Plain flour
100g Caster sugar
60g Light brown sugar
150g Butter
20ml Soya milk
50g Applesauce
12 Caramel candies - I use this recipe (it is best to have a firm caramel for this recipe, it will become more fluid as it bakes )
1/4 tsp Bicarbonate of soda
Pinch of salt
150g Dark chocolate chips


Method

✿Grease and line x2 cookie trays with baking paper.
Use an electric mixer or hand whisk to cream together the butter and sugars. Then whisk in the applesauce until smooth - it may split a little but that's okay just add a spoonful of the flour and mix in.
In a separate bowl, combine the flour, cornflour, salt, bicarbonate of soda and mix. 
Add the dry mix into the wet to form a rough dough, then fold in the chocolate chips. 
Scoop out 6 balls of the same size - spoon the caramel on top of each dough ball. Then top each one with more dough to encase the caramel. Roll each ball so that it is a neater sphere shape. 
Place the cookie dough balls into the fridge for 30 minutes.
Preheat the oven to 170℃ after about 20 minutes.
Remove the trays from the fridge and bake for 15-16 minutes until golden brown. 
Leave to cool slightly before eating or store in airtight container for up to 3 days. Enjoy!

Christina
xx
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