• Ingredients
  • all-purpose flour 1 cup
  • cocoa powder 1/3 cup
  • salt 1/4 tsp.
  • unsalted butter, softened 1/2 cup
  • granulated sugar 1/3 cup
  • packed light brown sugar 1/3 cup
  • large egg yolk and white separated 1
  • vanilla 1 1/2 tsp.
  • buttermilk 2 Tbsp.
  • finely crushed Pirouline cookies 1 1/2 cups
  • caramels (such as Kraft) 15
  • heavy cream 2 1/2 Tbsp.
  • Flaky or coarse sea salt
  • chopped chocolate, milk or semi-sweet 3 oz.
  • shortening 2 tsp.
mm Jane Winspear Published 35 recipes

  • Information
  • Duration 1 hr and 30 mins
  • Intended for 4-6
  • Difficulty level Easy
  • Prepares in 11 steps
  • Ingredients 15

Steps to Complete

Step 1

Place Pirouline crumbs in freezer to chill while preparing cookie dough.

Step 2

In the bowl of a stand mixer, fitted with the paddle attachment, whip butter, granulated sugar, and brown sugar on medium-high speed until slightly pale and fluffy, about 2 minutes.

Step 3

Blend in vanilla and egg yolk, saving egg white to chill in fridge. Stir in salt and cocoa powder.

Step 4

Mix in buttermilk. With mixer on low speed, slowly add in flour and mix just until combined.

Step 5

Shape dough into a mound and drop onto a sheet of plastic wrap, flatten dough into a 6-inch dish, cover completely, and chill 45 minutes.

Step 6

Preheat oven to 350-degrees F. Remove egg white from refrigerator and whisk vigorously until frothy. Remove Pirouline crumbs from freezer. Shape cookie dough into 1-inch balls, then working with one at a time, drop into egg white, rolling to evenly coat. Lift coated dough ball and immediately place in Pirouline crumbs, rolling to evenly coat.

Step 7

Place coated cookie dough balls on greased baking sheet. Make a deep indentation with thumb in the center of each dough ball.

Step 8

Bake until set, 10-12 minutes. Remove from oven and while still warm, use the bottom of a spoon to gently press down on existing indentation, creating more space for the caramel.

Step 9

Cool on baking sheets for several minutes before transferring to a wire rack to cool completely.

Step 10

To make caramel topping, place caramels and cream in a small saucepan. Over medium heat, melt caramels and stir together until all is smooth and combined. Working quickly, spoon caramel into indentation of each cookie and sprinkle tops with a small pinch of sea salt.

Step 11

Place chocolate and shortening into a microwave safe mixing bowl. Heat for 30 second intervals, stirring after each, until everything is melted and smooth. Pour into a piping or Ziplock bag, cut the tip of a corner off and drizzle over cookies. Allow chocolate to set completely before transferring to an airtight container for up to 5 days.

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