Indulge in a combination of nutty caramel filling hidden within a double layer of chocolate cookies! Try out the recipe!
Ingredients
- Brown sugar – 120 g
- Milk chocolate – 100 g
- Egg – 1
- Cocoa powder – 40 g
- Butter – 150 g
- Baking soda – 1 tsp
- All-purpose flour – 200 g
- Nut caramel filling – 560 g
Preparation
Step 1: Combine the cookie ingredients Combine the cookie ingredients
In a bowl, mix all dry ingredients (flour, sugar, baking soda, cocoa powder, finely chopped milk chocolate), add diced butter and egg. Knead until all ingredients are well combined (if they don’t want to combine, add 1-2 tablespoons of cold water. Divide the ready dough into 2 parts in proportions of ⅔ and ⅓).
Step 2: Pipe the nut caramel filling onto the cookies Pipe the nut caramel filling onto the cookies
Divide the larger portion of dough into 16 pieces. Shape each into a ball and flatten it firmly on a baking sheet lined with parchment paper (diameter about 6-7 cm). On a standard baking sheet, arrange a maximum of 8 cookies, keeping spaces between them. On these prepared cookies, use a pastry bag or a plastic bag with a cut corner to pipe the nut caramel filling (diameter of each circle about 2.5 cm).
Step 3: Assemble the second layer of cookies Assemble the second layer of cookies
Divide the remaining dough into 16 pieces as well, then shape them into balls and flatten them again. Gently place them on top of the caramel filling and press the edges of the dough to the bottom layer so that the entire top circle is attached to the bottom one. Bake the cookies in an oven preheated to 185°C for 12 minutes.
