Salted caramel cookies

This salted caramel cookie has been inspired by a Land O Lakes recipe. The cookie is short, the caramel sweet and creamy and the salt brings a nice balance. Plus Mr Bball loves salted caramel so he loved them!  


  • 2/3 cups unsalted butter
  • ½ cup sugar
  • 2 egg yolks
  • 1 teaspoon vanilla
  • 1 ½ cups all purpose flour

Caramel filling:
  • 125g sweeten condensed milk
  • 2 tablespoons of Greek yoghurt
  • Salt to taste


  • Mix butter, sugar, egg yolks and vanilla with an electric beater until creamy
  • Add flour and mix in thoroughly
  • Refrigerate for 1 hour
  • Meanwhile, heat oven to 200 degrees fan forced
  • Shape cookies into small bowls – the cookie dough is very crumbly. Don’t worry – handle with care though
  • Once all the cookies are rolled out place your thumb (or the bottom of an egg) in the middle of each cookie to make a well – the cookie may crack.
  • Cook for approximately 8-10 minutes or until brown
  • Let the cookies cool.

Caramel filling
  • Heat the sweeten condensed milk until it thickens and starts to darken
  • Take the hot caramel off the heat
  • Quickly mix in the yoghurt to avoid it splitting. Use a hand whisk and mix it quickly.
  • Add salt to caramel to taste – really depends on how much salt you like. So add slowly until the desired taste has been reached
  • Place some yoghurt caramel in the centre of each cookie.
  • Enjoy!

A somewhat two faced cookie with the sweetness of the caramel and hit of salt, the crumbly cookie brings it together to make a surprisingly light little treat.

Farewell fun yoghurt fact, “According to the Wall Street Journal, more than a third of yogurt in an average (American) grocery store is now Greek”


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