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
- 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.
- 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.
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”