Cookies and Cream Cookies - Black Cocoa Cookies with White Chocolate Chunks


 
Cookies and Cream Cookies - Black Cocoa Cookies with White Chocolate Chunks. Fudgy, chewy Black cocoa cookies are stuffed full of white chocolate chunks. These are the most perfect cookies and cream cookie, and are so amazing on their own or with a glass of cold milk. #cookies #cookiesandcream #whitechocolate
Cookies and Cream Cookies - Black Cocoa Cookies with White Chocolate Chunks. Fudgy, chewy Black cocoa cookies are stuffed full of white chocolate chunks. These are the most perfect cookies and cream cookie, and are so amazing on their own or with a glass of cold milk. #cookies #cookiesandcream #whitechocolate
Cookies and Cream Cookies - Black Cocoa Cookies with White Chocolate Chunks. Fudgy, chewy Black cocoa cookies are stuffed full of white chocolate chunks. These are the most perfect cookies and cream cookie, and are so amazing on their own or with a glass of cold milk. #cookies #cookiesandcream #whitechocolate
Cookies and Cream Cookies - Black Cocoa Cookies with White Chocolate Chunks. Fudgy, chewy Black cocoa cookies are stuffed full of white chocolate chunks. These are the most perfect cookies and cream cookie, and are so amazing on their own or with a glass of cold milk. #cookies #cookiesandcream #whitechocolate
Cookies and Cream Cookies - Black Cocoa Cookies with White Chocolate Chunks. Fudgy, chewy Black cocoa cookies are stuffed full of white chocolate chunks. These are the most perfect cookies and cream cookie, and are so amazing on their own or with a glass of cold milk. #cookies #cookiesandcream #whitechocolate
Cookies and Cream Cookies - Black Cocoa Cookies with White Chocolate Chunks. Fudgy, chewy Black cocoa cookies are stuffed full of white chocolate chunks. These are the most perfect cookies and cream cookie, and are so amazing on their own or with a glass of cold milk. #cookies #cookiesandcream #whitechocolate
Cookies and Cream Cookies - Black Cocoa Cookies with White Chocolate Chunks. Fudgy, chewy Black cocoa cookies are stuffed full of white chocolate chunks. These are the most perfect cookies and cream cookie, and are so amazing on their own or with a glass of cold milk. #cookies #cookiesandcream #whitechocolate

Hi hi! I am just popping on here to share a quick recipe with you - these Cookies and Cream Cookies from the newest gem from Brian Hart Hoffman and the team from Bake From Scratch - The Cookie Collection! The book is a compilation of all their cookie recipes from their magazines (which are amazing and you need to subscribe to if you don’t already get), and is divided into chapters to help you easily find the perfect cookie to fulfill your cookie cravings! I have a couple of recipes in the book, but wanted to share this one with you today as I made them yesterday, and OH MY.

There is a chapter in the book called FOMO (Fear Of Missing Out) Cookies, which is a term I came up with a few years ago to describe the internet’s fascination with particular cookie recipes. Although this particular recipe isn’t in the FOMO section of the book, it absolutely should be. So, as chairwoman of the FOMO council, I’m claiming is as an honorary FOMO cookie, because you’re going to need to stop what you are doing, and make these right now.

These Cookies and Cream Cookies are everything you need in a chocolate cookie. The base is super fudgy, and is made with black cocoa, for an Oreo flavour, and it is jam packed with white chocolate chunks. The cookie is soft and chewy (with the option to bake it a little more for a crispy situation), and the white chocolate and black cocoa is the best combo ever. I used two types of white chocolate (see notes) just to make it a little bit exciting, and I can happily say that these have made their way directly into the cookie rotation. They would be amazing with different types of chocolate (milk would be so good), and the dough is soft and versatile, meaning that it would be perfect to add in some mix-ins, just in case you’re a pretzel or caramel or nuts in a cookie type of person too.

A few wee tips:

  • I used a 2 Tbsp cookie scoop here - they suggest a 3 Tbsp in the book, but I don’t have one, and a 2 Tbsp worked great. I fitted 8 2 Tbsp scoop cookies per baking sheet - a row of 3, then a row of 2, then a row of 3 again.

  • There’s something about mixing fancy chocolate with not as fancy chocolate and I’m all about it. I used 300g Valrhona Orely’s which have vanilla and muscovado sugar in them, and made up the rest of the weight with white chocolate drops. I love using different chocolates in cookies, as it makes each bite different. Bake from Scratch suggests using Valrhona Ovoire 35% baking bars, or Guittard Choc au Lait Baking chips.

  • I like holding back some of the chocolate to pop on the top about 3 minutes before the cookies are finished baking to give some surface chocolate.

  • The dough will be super soft when you finish mixing it - it firms up nicely after an hour or two in the fridge!

  • If you can’t find black cocoa, extra dutched cocoa will work great too.

 

 

Cookies and Cream Cookies - Black Cocoa Cookies with White Chocolate Chunks

- Makes about 30 cookies -

Recipe reprinted with Permission from “The Cookie Collection” by Brian Hart Hoffman

170g unsalted butter, softened
150g granulated sugar
165g dark brown sugar
1 large egg
1 large egg yolk
2 tsp vanilla bean paste
156g all-purpose flour
65g black cocoa powder
1 tsp baking powder
1 tsp kosher salt
1/4 tsp baking soda
425g chopped white chocolate (see notes)

 

- PROCESS -

Line a rimmed baking sheet with parchment paper.

In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and sugars at medium speed until fluffy, 2 to 3 minutes, stopping to scrape the sides of the bowl. Add the egg and egg yolk, one at a time, beating well after each addition. Beat in the vanilla bean paste.

In a medium bowl, whisk together the flour, black cocoa, baking powder, salt, and baking soda. With the mixer on low speed, gradually add the flour mixture to the butter mixture, beating just until combined. Stir in the chopped chocolate.

Using a 2 or 3 Tbsp (I used a 2 Tbsp) cookie scoop, scoop dough (about 40 grams each), and place on prepared pan. Cover and refrigerate for at least 2 hours or overnight.

Preheat the oven to 350°f / 180°c. Line 4 baking sheets with parchment paper.

Roll chilled dough balls into balls. Place at least 2 1/2 inches apart on prepared pans - only place as many dough balls as you are going to bake in one go on the pans, leave the rest in the fridge until ready to bake.

For a soft center, bake for 10 to 12 minutes. For a crispy cookie, bake for 14 minutes. Rotate pans half way through baking. Let cool on pans for 5 minutes. Remove from pans, and let cool completely on wire racks. Serve warm or at room temperature.

Cookies and Cream Cookies - Black Cocoa Cookies with White Chocolate Chunks. Fudgy, chewy Black cocoa cookies are stuffed full of white chocolate chunks. These are the most perfect cookies and cream cookie, and are so amazing on their own or with a glass of cold milk. #cookies #cookiesandcream #whitechocolate

Chocolate and Peanut Butter Layer Cake with Chocolate and Peanut Butter Buttercream


 
Chocolate and Peanut Butter Layer Cake with Chocolate and Peanut Butter Buttercream - this party cake is from the latest book from Bake from Scratch Magazine. Soft chocolate and peanut butter cake layers are sandwiched with chocolate and peanut butter buttercream, then finished off with playful blobs of the buttercream to create the perfect chocolate ombre cake. This cake is easy to make and is great to serve a crowd - you can't go wrong with peanut butter and chocolate! #chocolatecake #peanutbuttercake #chocolatebuttercream #peanutbutterbuttercream
Chocolate and Peanut Butter Layer Cake with Chocolate and Peanut Butter Buttercream - this party cake is from the latest book from Bake from Scratch Magazine. Soft chocolate and peanut butter cake layers are sandwiched with chocolate and peanut butter buttercream, then finished off with playful blobs of the buttercream to create the perfect chocolate ombre cake. This cake is easy to make and is great to serve a crowd - you can't go wrong with peanut butter and chocolate! #chocolatecake #peanutbuttercake #chocolatebuttercream #peanutbutterbuttercream
Chocolate and Peanut Butter Layer Cake with Chocolate and Peanut Butter Buttercream - this party cake is from the latest book from Bake from Scratch Magazine. Soft chocolate and peanut butter cake layers are sandwiched with chocolate and peanut butter buttercream, then finished off with playful blobs of the buttercream to create the perfect chocolate ombre cake. This cake is easy to make and is great to serve a crowd - you can't go wrong with peanut butter and chocolate! #chocolatecake #peanutbuttercake #chocolatebuttercream #peanutbutterbuttercream
Chocolate and Peanut Butter Layer Cake with Chocolate and Peanut Butter Buttercream - this party cake is from the latest book from Bake from Scratch Magazine. Soft chocolate and peanut butter cake layers are sandwiched with chocolate and peanut butter buttercream, then finished off with playful blobs of the buttercream to create the perfect chocolate ombre cake. This cake is easy to make and is great to serve a crowd - you can't go wrong with peanut butter and chocolate! #chocolatecake #peanutbuttercake #chocolatebuttercream #peanutbutterbuttercream
Chocolate and Peanut Butter Layer Cake with Chocolate and Peanut Butter Buttercream - this party cake is from the latest book from Bake from Scratch Magazine. Soft chocolate and peanut butter cake layers are sandwiched with chocolate and peanut butter buttercream, then finished off with playful blobs of the buttercream to create the perfect chocolate ombre cake. This cake is easy to make and is great to serve a crowd - you can't go wrong with peanut butter and chocolate! #chocolatecake #peanutbuttercake #chocolatebuttercream #peanutbutterbuttercream
Chocolate and Peanut Butter Layer Cake with Chocolate and Peanut Butter Buttercream - this party cake is from the latest book from Bake from Scratch Magazine. Soft chocolate and peanut butter cake layers are sandwiched with chocolate and peanut butter buttercream, then finished off with playful blobs of the buttercream to create the perfect chocolate ombre cake. This cake is easy to make and is great to serve a crowd - you can't go wrong with peanut butter and chocolate! #chocolatecake #peanutbuttercake #chocolatebuttercream #peanutbutterbuttercream
Chocolate and Peanut Butter Layer Cake with Chocolate and Peanut Butter Buttercream - this party cake is from the latest book from Bake from Scratch Magazine. Soft chocolate and peanut butter cake layers are sandwiched with chocolate and peanut butter buttercream, then finished off with playful blobs of the buttercream to create the perfect chocolate ombre cake. This cake is easy to make and is great to serve a crowd - you can't go wrong with peanut butter and chocolate! #chocolatecake #peanutbuttercake #chocolatebuttercream #peanutbutterbuttercream
Chocolate and Peanut Butter Layer Cake with Chocolate and Peanut Butter Buttercream - this party cake is from the latest book from Bake from Scratch Magazine. Soft chocolate and peanut butter cake layers are sandwiched with chocolate and peanut butter buttercream, then finished off with playful blobs of the buttercream to create the perfect chocolate ombre cake. This cake is easy to make and is great to serve a crowd - you can't go wrong with peanut butter and chocolate! #chocolatecake #peanutbuttercake #chocolatebuttercream #peanutbutterbuttercream

Put your party pants on, because this is a party cake! I am super excited to be sharing the recipe for this dude - it comes from the newest book from Brian and Bake From Scratch! Each year they put together an incredible compilation of all the recipes from the last year, and turn them into one big, beautiful book. I have a couple of recipes in there from my contribution to the holiday cookie issue last year - it’s always so, so exciting to see my photographs in print alongside some of my fave bakers and bloggers. The book is such a lovely round up, but also an amazing idea if you live outside of the States and want all the recipes that were included this past year, rather than having to get the magazine sent overseas each month!

When I was choosing something to make (with the assistance of Brooke and Brian via facetime while they had cocktail hour in their hotel), I was looking for something a wee bit epic. I went back and forth for a bit, before Brian suggested I take a bunch of recipes from their layer cake section, and mix and match them. There’s a super cool section at the start of the cake chapter that has a whole lot of cake recipes, and a whole lot of buttercream recipes, and you can essentially just pick a cake, pick a buttercream, and you have an instant combination. It’s such a clever idea - I’ve highlighted two of the cake recipes here and two of the buttercreams, but there are a whole load more in the book! Definitely pick up a copy if you can - it would make the most amazing present for the baking enthusiast in your life!

I couldn’t go past the classic peanut butter and chocolate combination for this cake. I made both the chocolate and the peanut butter cakes - both are stir together cakes (rather than needing a mixer), so come together super quickly. I made them the night before, then once they were cool, wrapped them up tightly and popped them in the freezer overnight - ideally if I have the time, this is my favourite way to frost a cake, but room temp or chilled cakes work great too! I then stacked them up, alternating not only the cake flavour, but the buttercream filling inside, which made for a super exciting cake interior.

I’m not usually a huge fan of American Buttercream (We all know I am a die hard German buttercream girl), but there are a two times when I absolutely love it: when it has peanut butter, and when it has chocolate. I used both of these to finish off this cake, both from the mix and match section I mentioned - I crumb coated it using both flavours, then couldn’t help but finish it off in a way that’s my ultimate go to, blobs of buttercream piped on using a french star tip. I was going to just do a sparse covering of the buttercream blobs, but always end up getting carried away (they are so, so fun), so covered the whole thing, which I’m super happy I did, as it ended up being the most perfect cake:buttercream ratio!

This cake looks super fancy but I promise that it is much easier than it looks - it’s two batches of cake, but both come together super easy, and bake up amazingly flat, with no levelling required. Then it’s just two quick batches of buttercream which you use to fill and crumb coat the cake, then transfer the remainder into your piping bags and blob away! I wanted to have three colours of buttercream so I mixed together some of the chocolate and peanut butter (I actually used the frosting that got scraped off in the crumb coating process), to give me a light brown choc peanut butter buttercream too, which worked so perfectly! This cake would be the most amazing thing to take to a celebration or for a birthday - it’s the perfect texture, and the flavour combination is just incredible.

A few wee tips:

  • I almost always add more heavy cream to american buttercream to get it to the texture I want - you want something smooth and silky that is going to be really nice to pipe, so I often add up to about a 1/4 cup more than the recipe calls for. Once you have mixed up the buttercream, just keep adding heavy cream until it is a nice soft smooth texture, then crank up the speed of the mixer and let it go on high for a few minutes to make sure it is super fluffy.

  • Once I have the buttercream super fluffy, I then like to turn the mixer to low and let it go for a minute or two, just to help get rid of any big air pockets which will make bubbles when you’re frosting the cake.

  • I ended up with a wee ombre crumb coat situation which I kind of loved - to get this, I plopped some peanut butter buttercream in a piping bag, then a little chocolate, another scoop of peanut butter, then a big scoop of chocolate, then snipped the end off the bag and used that to cover the cake on the turntable. I then smoothed it off, and used any excess to fill in holes and to do the top. The ombre was a happy accident, but I will be definitely be doing it this way again!

  • As you can see in the photos I didn’t worry toooo much about making the cake super flat on the top or getting the edges super sharp, because I knew that I was going to be covering it in blobs of buttercream.

  • When I’m making two cakes in a row, I usually cool the pan quickly by running it under cold water when I wash it - this means you can get your second cake on the go as soon as you can!

 

 

Chocolate and Peanut Butter Layer Cake with Chocolate and Peanut Butter Frosting

- Makes One Eight inch, four layer cake -

Recipe Reprinted with permission from Bake From Scratch: Artisan Recipes for The Home Baker

Chocolate Cake
133g granulated sugar
150g light brown sugar
55g canola oil
1 large egg, room temperature
1 large egg yolk, room temperature
1 1/2 tsp vanilla extract
210g all-purpose flour
50g unsweetened cocoa powder
1 3/4 tsp baking powder
3/4 tsp kosher salt
1/2 tsp baking soda
240g whole milk, at room temperature
160g hot coffee

Peanut Butter Cake
220g light brown sugar
85g peanut butter (use regular, smooth packaged peanut butter - natural will separate)
75g vegetable oil or other neutral oil
2 large eggs, room temperature
1 tsp vanilla extract
185g all-purpose flour
2 tsp baking powder
1/2 tsp plus 1/8 tsp baking soda
1 tsp kosher salt
240g buttermilk, at room temperature

Chocolate Buttercream
350g unsalted butter, at room temperature
130g unsweetened cocoa (I used dutch process)
720g powdered sugar, sifted
2 tsp vanilla
1 tsp kosher salt
90g heavy whipping cream, plus more as needed (see notes)

Peanut Butter Buttercream
255g unsalted butter, at room temperature
130g smooth peanut butter
810g powdered sugar, sifted
1 tsp salt
135g heavy cream, plus more as needed (see notes)

- PROCESS -

CHOCOLATE CAKE

Preheat the oven to 350°f / 180°c. Butter and flour two 8” round cake pans. Line bottom of pans with parchment paper.

In a large bowl, stir together the sugars and oil. Add egg, egg yolk, and extract, and stir to combine.

In a medium bowl, sift together flour, cocoa, baking powder, salt, and baking soda. Gradually add flour mixture to sugar mixture alternately with milk, beginning and ending with flour mixture, stirring just until combined after each addition. Stir in the hot coffee just until combined. Divide batter between cake pans.

Bake until a wooden pick inserted in the center comes out clean, 25 to 30 minutes. Let col in pans for 10 minutes. Remove from pans and allow to cool on a wire rack completely. If preparing ahead, once cool, wrap tightly in plastic wrap and freeze overnight.

PEANUT BUTTER CAKE

Preheat the oven to 350°f / 180°c. Butter and flour two 8” round cake pans. Line bottom of pans with parchment paper.

In a large bowl, stir together the light brown sugar, peanut butter, and oil until combined and creamy. Add eggs and vanilla, stirring until just combined.

In a medium bowl, soft together the flour, baking powder, baking soda, and salt. Gradually add the flour mixture to the sugar mixture alternately with buttermilk, beginning and ending with flour mixture, stirring until just combined after each addition.

Divide the batter between the pans (I like to do this by weight).

Bake until a wooden pick inserted in the center comes out clean, 25 to 30 minutes. Let cool in pans for 10 minutes. Remove from pans, and let cool completely on wire racks.

If preparing ahead, once cool, wrap tightly in plastic wrap and freeze overnight.

CHOCOLATE BUTTERCREAM

In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and cocoa at low speed until well combined. Gradually add the powdered sugar, 1 cup at a time, alternately with cream, 1 Tbsp at a time, beating until combined. Add vanilla and salt. Increase the mixer speed to medium-high. Beat until mixture is smooth, about 1 minute. Add more cream if needed (see notes), and beat on high until soft and spreadable. Reduce the mixer to low and beat for 1-2 minutes to remove any air bubbles. Use immediately, or place a piece of plastic wrap over the surface of the buttercream until you use.

PEANUT BUTTER BUTTERCREAM

In the bowl of a stand mixer fitted with the paddle attachment, beat butter and peanut butter at medium speed until smooth. Reduce mixer speed to low. Gradually add powdered sugar and salt, beating until combined. Add cream, beating until a spreadable consistency is reached. Add more cream if needed (see notes), and beat on high until soft and spreadable. Reduce the mixer to low and beat for 1-2 minutes to remove any air bubbles. Use immediately, or or place a piece of plastic wrap over the surface of the buttercream until you use.

ASSEMBLY

Secure one of the peanut butter layers of cake to a cake turntable using a little buttercream (I actually frosted mine on a cake stand, on top of a turntable). Add about 3/4 cup chocolate buttercream onto the first layer of cake, and smooth using an offset spatula. Top with a chocolate layer, and add about 3/4 cup peanut butter buttercream, and smooth down. Repeat the process, adding a peanut butter layer, chocolate buttercream, and finally a chocolate layer (I like to put the top layer upside down to make the top nice and flat, but I forgot this time!).

Frost the cake with a crumb coat - to do this I put peanut butter and chocolate buttercream into a piping bag (see notes), and then spun the turntable while I piped the buttercream onto the outside of the cake. Don’t worry if there are some gaps. Smooth using a cake scraper or an offset spatula, scraping off the scraper between passes, and placing the scraped off buttercream into a bowl off to the side.

Once you have crumb coated your cake, place it in the fridge to chill for about 20 minutes, while you prepare the buttercream for the outside.

Fit three piping bags with french star tips - I use Ateco #866. If you used a bowl to the side to collect the scraped buttercream (I did, and ended up with both peanut butter and chocolate buttercream), mix well to combine, adding more chocolate or peanut butter buttercream if necessary until you have a nice light brown colour. Transfer to a piping bag. Transfer the remaining chocolate and peanut butter buttercreams to the other two piping bags.

Remove the cake from the fridge, and pipe blobs of buttercream over the surface of the cake - I just blob them on randomly, switching colours every now and then to keep the pattern nice and mixed up. Repeat until the cake is completely covered in buttercream blobs.

Store in the fridge until ready to serve. Once cut, store in an airtight container in the fridge.

Chocolate and Peanut Butter Layer Cake with Chocolate and Peanut Butter Buttercream - this party cake is from the latest book from Bake from Scratch Magazine. Soft chocolate and peanut butter cake layers are sandwiched with chocolate and peanut butter buttercream, then finished off with playful blobs of the buttercream to create the perfect chocolate ombre cake. This cake is easy to make and is great to serve a crowd - you can't go wrong with peanut butter and chocolate! #chocolatecake #peanutbuttercake #chocolatebuttercream #peanutbutterbuttercream

Salted Caramel Snickerdoodles


 
Salted caramel snickerdoodles - hard caramel is ground up and mixed into the cookie dough, then chunks of caramel are folded through to form chewy pockets once the cookie has baked. The perfect crowd pleasing christmas cookie.
Salted caramel snickerdoodles - hard caramel is ground up and mixed into the cookie dough, then chunks of caramel are folded through to form chewy pockets once the cookie has baked. The perfect crowd pleasing christmas cookie.
Salted caramel snickerdoodles - hard caramel is ground up and mixed into the cookie dough, then chunks of caramel are folded through to form chewy pockets once the cookie has baked. The perfect crowd pleasing christmas cookie.
Salted caramel snickerdoodles - hard caramel is ground up and mixed into the cookie dough, then chunks of caramel are folded through to form chewy pockets once the cookie has baked. The perfect crowd pleasing christmas cookie.

Just popping in quickly to share this recipe with you - because I think that it should be right at the very very top of your holiday baking list. This is the cookie that people are going to ask you for the recipe for - the one that is going to make you friends at the holiday party. I know that these are big calls to make, but trust me on this, because these salted caramel snickerdoodles are all kinds of epic.

I developed this recipe for the holiday cookie issue of Bake from Scratch magazine - it was part of the cookie box on the cover, and it is probably the most made recipe of the six that I contributed. The cookie was inspired by a bakery in Wellington, the town where I went to university. They do a salted caramel cookie that is giant, thin, and has chunks of chewy caramel through it. I get one every single time I go home.

I tried something new when I made these - I wanted to really get as much caramel flavour into them as possible, so I made a hard caramel (which is super fun, it comes out like a window pane), then divided it in two once it was set. Half the caramel gets ground up and creamed in with the butter and sugar, and half gets bashed up into chunks, which are then folded through the dough, so that when baked, form these melty pockets of caramel which add to the perfect chew of the snickerdoodle. The whole thing is then rolled in a cinnamon sugar, then, once baked, loaded up with flaky sea salt. There you have, in my opinion, the perfect holiday cookie. Pretty simple to make, but a little bit fancy. The best. The recipe also makes loads (I kept them on the small side), so they are perfect for stocking up for the holiday season!

A few wee tips:

  • The caramel, once ground, will pull moisture out of the environment very quickly and start to clump, so use the ground caramel fresh out of the food processor.

  • I like to use a round cookie cutter, slightly larger than the cookie, to place over the cookie and carefully nudge it into a perfectly round shape just after it comes out of the oven.

  • Pro tip Have everything ready to go for the caramel - there are a few seconds between a toasty caramel and a burnt sugar, so you want to be able to pour out the caramel as soon as it is ready.

  • If you do not want to bake all of these cookies at once, the dough, once rolled in the cinnamon sugar, can be stored in a ziploc bag in the freezer. Freeze until solid on a baking sheet before transferring to a bag.

 

 

Salted Caramel Snickerdoodles

- Makes about 46 -

Salted Caramel
400g granulated sugar
1 tsp kosher salt

Snickerdoodles
225g unsalted butter, at room temperature
150g ground caramel (see salted caramel recipe)
100g granulated sugar
50g dark brown sugar
1 tsp vanilla extract
1 large egg
350g all-purpose flour
½ tsp baking soda
½ tsp kosher salt
200g caramel chunks (from salted caramel recipe)
50g granulated sugar (for rolling)
1/2 tsp cinnamon  
Flaky Sea Salt to finish

 

- PROCESS -

SALTED CARAMEL

Line a half baking sheet with a silpat mat, and have nearby.

Place the sugar in a medium saucepan, and place over medium heat. Heat the sugar, stirring occasionally with a whisk, until all of the sugar has melted (the sugar will clump as you heat, but continue to stir - it will soon smooth out). Continue to cook the caramel until it is amber in colour and just beginning to smoke slightly. Immediately pour onto the prepared lined baking sheet, and sprinkle with the salt. Allow to cool completely. Break into large chunks, and weigh out 200g of the caramel. Place into a ziploc bag and hit with a rolling pin until it forms small chunks. Set aside. Place the remainder of the caramel into the work bowl of a food processor, and pulse until finely ground. Measure out 150g and set aside to use in the cookie mixture.

 

SNICKERDOODLES

Preheat the oven to 350˚f (180˚c). Line 2-3 baking sheets with parchment paper. In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter, ground caramel, granulated sugar and brown sugar on high speed for 4-5 minutes. Lower the speed of the mixer, add the egg and vanilla, and mix until combined. Sift together the flour, baking soda and salt, and add to the mixture. Mix on low until just combined. Remove the bowl from the mixer and stir in the 200g caramel chunks by hand, ensuring they are evenly distributed.

Using a 1 Tbsp (#60) cookie scoop, scoop out balls of dough and place on a prepared baking sheet. Roll each into a ball, roll evenly in the cinnamon sugar mixture, and space evenly on a baking sheet, leaving room to spread (Note - you will have to bake these in several batches, but I prefer to roll them all at once).

Before baking, place the baking sheet in the freezer for 5-10 minutes to allow the dough to firm slightly, the transfer to the oven. Bake the cookies for 11-12 minutes, until they are golden brown and have puffed up. Remove from the oven and allow to cool completely on the baking sheet before transferring to a wire rack.

Store cookies in an airtight container.

Salted caramel snickerdoodles - hard caramel is ground up and mixed into the cookie dough, then chunks of caramel are folded through to form chewy pockets once the cookie has baked. The perfect crowd pleasing christmas cookie.