These were a big hit with the family at Christmas.
I made these several times at Christmas this year and they were a HUGE success. I made half with the caramel sauce and half with raspberry jam instead. I used powered sugar as it was what I had on hand and they looked so pretty. The cookie is much like a fudgey brownie in texture and oh so delicious. These were also not hard to make despite the recipe being somewhat complex at first glance. My five year old daughter helped with the shaping and dusting.
Just be aware as it says in the recipe there is a lot of caramel sauce but the recipe cannot be halved. We used our extra by making more cookies(!!) and the rest was used on ice cream.Read More
lots of caramel left over, but used with chocolate doated frozen bananas. sea salt and caramel are perfect, plus isn't overwhelmed by chocolate.Read More
I thought these were great! My yield was 3 dozen cookies and had a TON of caramel left over. I will make a double batch of cookies next time. The caramel was good. Very smooth and had a nice subtle sea salt flavor. I personally wouldn't skip this step. It could easily be used as an ice cream topping too. I'll be making these for the holidays again next year!Read More
I took short cut for caramel sauce- just melted Kraft caramels and cream in micro worked perfect - cookies are delicious and look cool- tip #2- use small end of wine cork for " thumb print"Read More