Ingredients

The following ingredients have 4 Servings
  • 1 cup canned caramel/dulce de leche
  • 1½ cups butter (room temperature)
  • 1½ cups light brown sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 3½ cups flour
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • ¾ cup chocolate chunks

Instruction

  • Place teaspoonfuls of the caramel treat on a baking sheet lined with parchment paper and freeze for at least 1 hour.
  • In the bowl of a mixer, cream together the butter and sugar until light and creamy.
  • Beat in the vanilla and eggs, one at a time, scraping down the bowl after each addition.
  • Slowly add the flour and baking powder, scraping down the bowl occasionally until all the flour has been incorporated.
  • Add the chocolate chunks and mix well.
  • Pre-heat the oven to 180ºc and line 3 baking trays with parchment paper.
  • Take small handfuls of the dough and wrap around the frozen caramel ensuring the caramel is competely covered. Pinch together the seams where the dough meets and roll into a ball and place 3-4 on each tray. They spread quite a bit so you need to space them accordingly.
  • Place the cookie dough in the fridge until the oven is pre-heated.
  • Place the baking sheets into the oven and allow to bake for 10-15 minutes until golden brown but still soft in the middle.
  • Remove from the oven and allow to chill for 10 minutes before transferring to a cooling rack to cool completely.