Cookies & Cream by Tessa Arias & Tessa Arias

Author:Tessa Arias & Tessa Arias [Arias, Tessa]
Language: eng
Format: epub
ISBN: 9780762448302
Publisher: Running Press

CARAMEL COOKIES

MAKES ABOUT 18 COOKIES

6 ounces unwrapped caramel candy squares

2 tablespoons heavy cream

2 cups all-purpose flour

1 teaspoon baking soda

¼ teaspoon baking powder

¼ teaspoon fine sea salt

4 ounces (1 stick) unsalted butter, at room temperature

¼ cup granulated sugar

¼ cup packed light brown sugar

1 large egg

1 teaspoon vanilla extract

Preheat the oven to 350°F. Line baking sheets with parchment paper or silicone baking mats.

Place the caramels and heavy cream in a medium microwave-safe bowl. Microwave in 30-second bursts, stirring between each burst, until the caramels are melted and the mixture is smooth.

In a medium bowl, whisk together the flour, baking soda, baking powder, and salt.

In a large bowl, use an electric mixer to beat the butter and sugars on medium speed until well combined and smooth. Beat in the egg and vanilla. Drizzle in the caramel mixture until combined. On low speed, gradually add the flour mixture until combined.

Using a spoon or spring-loaded scoop, drop 2 tablespoon–sized balls of the dough onto prepared baking sheets.

Bake for about 10 minutes, or until the edges are set. Let cool on baking sheets for 10 minutes before removing to wire racks to cool completely. Freeze the cookies until firm, about 1 hour. Cookies can be stored in airtight containers in the freezer for up to 1 month.

TO ASSEMBLE, top one cookie with a scoop of ice cream. Place another cookie on top of the ice cream and gently press down to form a sandwich. Freeze for at least 1 hour before serving.

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