Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 30 minutes (+ 30 minutes chilling time)
Makes: 16 servings (2 cookies per serving)
Ingredients:
Cookie Dough:
- 2 pkg (75 g each) Crispy M&M’S, divided
- 90 g all-purpose flour
- 2 g baking soda
- 1.5 g salt
- 80 g butter, softened
- 60 g brown sugar
- 25 g granulated sugar
- 1 egg
- 5 mL vanilla extract
Caramel:
- 100 g granulated sugar
- 60 mL 35% heavy cream
- 1.25 g sea salt (approx.)
Method:
1. Cookie Dough: Chop 1 pkg of Crispy M&M’S, set aside. In bowl, whisk together flour, baking soda and salt. In separate bowl, beat butter with brown sugar and granulated sugar until light and fluffy; beat in egg yolk and vanilla. Stir in flour mixture until combined. Fold in chopped Crispy M&M’S. Cover dough with plastic wrap; refrigerate for 30 to 60 minutes or until chilled.
2. Caramel: Meanwhile, in small saucepan, combine sugar and 30 ml water over medium heat; cook, without stirring, until sugar starts to caramelize, swirling pan if sugar is browning unevenly. Pour in cream; stir until combined and bring to boil. Remove from heat. Stir in salt. Let cool completely.
3. Preheat oven to 180ºC/350ºF/Gas Mark 4. Spoon batter into 32 portions onto parchment paper-lined baking sheets, about 2 inches apart; flatten top of each cookie with spoon. Bake on top and bottom racks of oven, rotating and switching pans halfway through, for 8 to 10 minutes or until golden on bottom.
4. Let cool on baking sheet for 2 minutes; transfer to rack and let cool completely.
5. Spread 2.5 ml caramel over half of the cookies; top with remaining cookies. Drizzle 2.5 ml of caramel over each cookie; sprinkle with pinch of salt. Top with remaining Crispy M&M’S.
NUTRITION INFORMATION:
Per 2 cookies
Energy: 669 kJ 160 kcal
Fat: 7.3g
Saturates: 4.4 g
Carbohydrate: 22.8 g
Sugars: 17.0g
Fibre: 0.4 g
Protein: 1.3g
Salt: 0.4g
