Flourless Chocolate Caramel Cookies

It’s summer! It was a very busy spring in our home and we’re looking forward to relaxing and having lazy summer days. As I was reflecting back on what made the past few months so crazy, I couldn’t put my finger on any one thing. We celebrated a few birthdays, Ben and I hosted a couples baby shower for our dear friends and the kids were busy at school wrapping up special projects. I know one thing for sure, it was a really awesome couple of months. Unfortunately, the blog was put on the back burner. It is one of my goals, this summer, to put more time into writing and posting. I cook all the time and, lately, have been entertaining like crazy. I am so excited to share some of the things I’ve been doing.

For now, though, I have a life changing recipe for you. I know that sounds overly dramatic, but these cookies are life changing. I swear to you. They will be your forever, last minute, go-to cookies. The recipe is from a new cookbook I ordered because the author was featured in another of my favorite books, The Kinfolk Table.  A Simple Feast, by Diana Yen and The Jewels of New York, is an absolutely gorgeous book filled with seasonal recipes and stories. I was flipping through it for a dessert idea and landed on this recipe. I will never be the same.

Flourless Chocolate Caramel Cookies adapted from Diana Yen & The Jewels of New York‘s, A Simple Feast.

Makes 12 cookies

You’ll need:

  • 2 cups powdered sugar
  • 1 cup unsweetened cocoa powder
  • 1/4 teaspoon salt
  • 1/2 teaspoon baking powder
  • 3 large egg whites, room temperature
  • 1 teaspoon pure vanilla extract
  • 6 caramel squares, halved

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Preheat the oven to 350 degrees.

In a large bowl, using either an electric mixer or your stand mixer on low speed, combine the powdered sugar, cocoa powder, salt, and baking powder.

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Increase speed to medium and add the egg whites and vanilla extract. Beat just until the batter comes together (be careful not to overbeat).

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Shape the caramel halves into small discs.

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Scoop the batter with a spoon and press a caramel disc into the center. It gets messy here; the batter is very wet so you’ll need to use your hands to wrap the batter around the disc. I promise it works, so just stay with me. Then drop the batter onto a cookie sheet lined with parchment paper. I bake 6 at a time, this leaves plenty of room between the cookies.

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Bake for 10 to 12 minutes. The tops of the cookies will be glossy and cracked. Transfer to a cooling rack.

These cookies are best eaten right away but will keep up to 5 days stored in an airtight container.

Enjoy…

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This cookie is just wonderful.

That is all.

 

 

3 thoughts on “Flourless Chocolate Caramel Cookies

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