M&M caramel cookies

Confirmation Cake
Chocolate Cake with Olive Oil

I’ve been seeing “deep dish” cookies all over the many blogs I stalk and Pinterest for some time now. They are usually baked in “muffin top pans” (which I’m not quite sure I get, but I’m going to need one for cookies…), but as I don’t currently own one of these, I decided to try making them in regular muffin pans. It kind of worked great! I made cookies in both mini, regular and large muffinpans, working perfectly in all sizes!

The recipe I used was adapted from Picky Palate, I converted it to metric scales, omitted the chocolate chips and added pieces of caramel (because thats the kind of thing I do)…

225 g butter, softened

170 g sugar

200 g light muscovade sugar

2 eggs

2 tbsp. vanilla sugar

470 g flour

~ 85 g of caramel pieces (I used fudge chunks, but any kind will work)

1½ tsp. baking soda

pinch of salt

M&M’s

Cream the butter and sugars together, then add the eggs. Mix the dry ingredients with the caramel pieces,  and add them to the dough.

Now spray you muffin pan(s) with non-stick cooking spray, or grase them in some other way, and press small balls of cookie dough in to the bottoms of the cavaties. (or, make balls, place on a baking sheet and press drown).

Press M&M’s into the dough, as many or few as you want, and bake at 180 degrees Celsius, until golden and delicious! (about 7-15 minutes, depending on your oven and on the size of your mussin pan)

Confirmation Cake
Chocolate Cake with Olive Oil

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