Nutrition

Ingredients

• 1 cup unsalted butter, softened
• 1/3 cup sugar
• 1-1/2 teaspoons vanilla extract
• 1 large egg yolk, room temperature
• 2 cups all-purpose flour
• 1/2 teaspoon salt
• CARAMEL FILLING:
• 1/2 cup packed brown sugar
• 1/3 cup unsalted butter, cubed
• 2 tablespoons light corn syrup
• 1/2 teaspoon vanilla extract
• 1/4 teaspoon salt
• 7 ounces sweetened condensed milk (about 1/2 cup)
• TOPPING:
• 3/4 cup milk chocolate chips
• 1/3 cup heavy whipping cream
• Flaked sea salt, optional

Instructions

1. 1 Preheat the oven to 350°F. In a large bowl, cream the butter, sugar and vanilla until light and fluffy, five to seven minutes. Beat in the egg yolk. In another bowl, whisk the flour and salt. Gradually beat the dry mixture into the creamed mixture. Editor's Tip: Beat the dough until it just comes together. Overmixing can make the cookies tough.
2. 2 Line baking sheets with parchment. Scoop the dough by tablespoonfuls, leaving about 1 to 2 inches between dollops. With a fork or the bottom of a glass, press the cookies to 1/4-inch tall. Refrigerate until firm, about 30 minutes. Editor's Tip: Refrigerating the dough makes the butter solidify so that it won't melt out of the cookies during baking.
3. 3 Bake until the edges of the cookies are lightly browned and the centers are dry, 14 to 16 minutes. Set on wire racks to cool completely.
4. 4 Meanwhile, in a large heavy saucepan, combine the brown sugar, butter, corn syrup, vanilla and salt. Cook over medium heat until the butter has melted. Add the sweetened condensed milk. Bring to a boil, stirring occasionally while it heats. Once it's bubbling rapidly, reduce the heat to maintain a low, steady boil. Cook, stirring often, for 20 to 25 minutes or until the mixture is amber-colored and reaches 225° on a candy thermometer. Remove from the heat and let cool for 10 minutes.
5. 5 Once both the cookies and the caramel are cool, carefully spoon the caramel onto the center of each cookie. Set aside.
6. 6 Place the chocolate chips in a small heatproof bowl. In a small saucepan, bring the cream just to a boil. Carefully pour it over the chocolate. Let stand for five minutes, then whisk until smooth.
7. 7 Immediately pipe the ganache over the caramel on the cookies.

Original Source

Want a personalised twist on this recipe?