Description
Delicious oversized cookies with caramel filling, marshmallows, chocolate and snickers topping. May cause a sugar rush ;)
Ingredients
Scale
For the dough
- 1 cup (230g) butter
- 1 cup (200g) sugar
- 1 cup (200g) brown sugar
- 1 1/2 tsp. vanilla extract
- 1 tbsp. yogurt
- 1 large egg
- 1 large egg yolk
- 2 1/2 cups (320g) all-purpose flour
- 1/2 tsp. baking powder
- 1/4 tsp. salt
- 3/4 cup (120g) semi-sweet chocolate chips
- 1/2 cup (80g) white chocolate chips
For the stuffing/topping
- 10–12 tsp. dulce de leche or caramel
- 8–9 mini snickers, chopped
- some mini marshmallows
- some chocolate, chopped
Instructions
- Add the butter to a small saucepan and melt. Let cook until dark spots appear on the bottom of the saucepan and the butter starts to smell nutty. Remove from the heat and pour into a large bowl to cool down.
- When the melted butter has cooled, add the sugars to the bowl and mix until light and fluffy. Add the vanilla extract, yogurt, egg, and egg yolk and mix until light well combined. Mix the flour with baking powder, and salt – add to the bowl and mix in until just combined. Add the chocolate chips and fold in. Place the dough in the fridge for about 2 hours.
- Preheat the oven to 350°F (180°C). Line a baking sheet with baking parchment and set aside. Take about 2 1/2-3 tablespoons of dough per cookie, make a ball and flatten it in your hands. Place a teaspoon of the dulce de leche/caramel in the center of that dough round, then fold the edges over the filling and seal it in completely. Form a ball again and place it on the baking sheet. Do not put more than 4 dough balls on one baking sheet – the cookies spread a lot! Press snickers pieces, marshmallows and chopped chocolate into the cookies and bake for 12-14 minutes until the cookies are spread out and the edges have browned a bit. Take out of the oven and let cool down on the baking sheet until you can remove them, then let cool down completely on a wire rack. Repeat with the remaining dough.
Notes
- Enjoy baking!