Filled chocolate cookies with caramel

AUTHOR
Zackary Austin
DIFFICULTY
very easy
RATING
5 2
COOK TIME
90 mins
TOTAL TIME
90 mins

Ingredients

Servings: 55
  • 7-10 Tbsp approx. 1 1/2 packs (225 g each)
  • 7-10 Tbsp Cream sweets
  • 150 g Macadamia nut kernels
  • 300 g Dark chocolate
  • 250 g Butter
  • 4 Eggs (Gr. M)
  • 150 g whiter and
  • 7-10 Tbsp demerara sugar
  • 350 g Flour
  • 50 g Baking cocoa
  • 2 coated Tsp Baking Powder
  • 3 TABLESPOONS Icing sugar
  • baking paper

Directions

  1. 1

    unwrapping candy. Chop nuts. Chop the chocolate and melt it with butter in a hot water bath, let it cool down a bit.

  2. 2

    Beat the eggs and white and brown sugar until creamy with the whisks of the mixer. Stir in chocolate butter. Mix flour, cocoa and baking powder and stir in briefly. Fold in nuts.

  3. 3

    Preheat oven (electric cooker: 175 °C/circulating air: 150 °C/gas: see manufacturer). Line two baking trays with baking paper. Place approx. 12 biscuits on each tray with a distance between them, but use an ice-cream scoop (approx. 4 cm Ø) to cut off some of the dough.

  4. 4

    Press 1 candy in, put it on the tray.

  5. 5

    Bake one after the other in a hot oven for about 10 minutes. Take out, let cool for about 5 minutes. Then remove from the baking tray together with the paper and allow to cool. Bake other cookies from the rest of the dough and sweets.

  6. 6

    Allow to cool and dust with icing sugar.

Nutrition Facts

KCAL
170 kcal
CARBS
19 g
FATS
9 g
PROTEINS
2 g