Salted Caramel Cookies

Ingredients for 1 servings:

• 240 g flour
• 2 tsp cornstarch
• 1 tsp baking powder
• ½ tsp salt
• 170 g butter, soft
• 225 g raw cane sugar, brown
• 55 g sugar
• 1 egg(s)
• ½ packet of vanilla sugar
• 150 g candy(s) (caramel candies), soft
• some fleur de sel or sea salt for sprinkling

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 25 minutes

Salted caramel cookies

Preheat the oven to 180 degrees Celsius (350 degrees Fahrenheit) top and bottom heat. Mix the flour with the cornstarch, baking powder, and salt. Finely chop the caramel candies. Cream the brown and white sugars, as well as the vanilla sugar, with the butter until fluffy. Add the egg and mix well. Quickly mix the flour mixture with the butter and sugar mixture. Fold in the chopped caramel candies. Roll the dough into walnut-sized balls and place them on baking sheets lined with baking paper. It’s best to leave a little extra space between the balls, as they will expand considerably during baking. I made about 4 baking sheets. Flatten the balls slightly and sprinkle with fleur de sel. Bake the cookies in the oven for about 10 minutes. The time can vary from oven to oven, so it’s best to keep an eye on the first few cookies, as the thin cookies can quickly become too dark and hard. Remove the cookies from the oven and, using the parchment paper, very carefully slide them onto a wire rack and let them cool. At this point, the cookies will still be very soft and unstable; they will firm up a bit as they cool. Store in a metal container to prevent them from drying out. If you want to stack the cookies in the container, be sure to place parchment paper between them to prevent them from sticking. Packaged this way, they’ll keep for a few days—although I don’t have much experience with this, as the cookies were eaten up faster.