YUM is the unanimous word I got for this and also for the soft caramel used in these cookies. See recipe for soft caramel here. They also comment that the more you eat the more you want to eat them. Now that’s a compliment I think!
A few notes:
- The cookie dough isn’t hard to make, but I had to follow the ingredient amount to the T to make it work. When they say 2 large eggs, just use 2 eggs. if you add a 3rd egg thinking the eggs you used aren’t big enough, that will make the dough too soft to roll later.
- Because I used caramel that I made myself, I had to be fairly careful with the amount of caramel I used per cookie. Each of my cookie dough was about 3cm in diameter, and my caramel dimension is about 1cm (width) x 2cm (length) x 2cm (height) cubes. Most of my cookie came out ok without any caramel leaking out. Do be careful making sure your cookie dough are either thick enough to wrap around the caramel, or use a slightly harder caramel (but then of course when the cookies cool down you’ll get harder caramel in your cookies too). There’s definitely a trade off here.
- I also had to put my cookie dough into the fridge for more than 45 minutes. You could put it into the freezer (it’ll be even easier to roll) or leave it int the fridge for longer. I found that if I put my dough in the freezer or fridge for a fairly long time (a few hours), my cookies will not spread as much, so you get a thicker cookie. Up to your own taste and time constraint really.