Dairy Milk Caramel Cookies!
130g unsalted butter.
100g tightly packed light brown sugar.
75g granulated sugar.
275g plain flour.
25g cocoa powder.
1 tsp baking powder.
1/2 tsp bicarbonate of soda.
A pinch of salt.
1 large egg.
1 tsp of vanilla extract.
250g Dairy milk caramel chocolate, plus a few pieces to place on top.
Cream together the butter and both sugars until smooth and well combined.
Add in the egg and vanilla extract.
In a separate bowl whisk together the flour, cocoa powder, bicarbonate of soda, baking powder and salt.
Gradually add the dry ingredients into the wet, stirring as you pour.
Add in the Dairy Milk caramel pieces. Mix until evenly distributed. If you like leave some chocolate aside to decorate the top of the cookies later.
Evenly divide the cookie dough and roll it into smooth balls by hand. I weighed mine out to about 120g each.
Place the cookie dough balls in the freezer to chill for approximately 15 minutes. This helps them hold their shape and stops them spreading too much during the cooking process.
In the meantime, preheat your oven to 165 degrees fan.
After 15 minutes, take the cookie dough out of the freezer and place on a large tray. I typically do 5 per tray.
Gently push down the balls of cookie dough to ensure they spread a reasonable amount when baking.
Bake the cookies for approximately 10-14 minutes, depending on how soft you like your cookies. I typically do 10-12 minutes.
Once cooked, take the cookies out of the oven and allow them to cool down on the side. They will continue to cook as they cool.
Use the left over chocolate to decorate the top of the cookies.