Biscoff Caramel Cookies

My friend gave me soft caramel candy from Poland last year. It sticks to my teeth so much and that was the reason to look for a recipe.

This recipe is from "backenmachtglücklich.de"

It called for a caramel cream to add to the dough, but offered the possibility to use Biscoff spread. Since an open jar was sitting around from my Ice cream, it was a good way to empty it more.

Recipe for 22-24 cookies:

300 g AP flour

1 tsp baking soda

1/2 tsp salt

150 g soft unsalted butter

100 g sugar

50 g brown sugar

60 g Biscoff spread

1 large free range egg

1 tsp Vanilla paste

80 g chopped soft caramel candies

In one bowl combine sifted flour with salt and baking soda.

In a large bowl cream together butter and both sugars. Then add 40 g Biscoff, the egg and vanilla paste. Stir it together and dump in the dry stuff. 

Combine well and add 20 g more Biscoff and 40 g caramel chunks. Bring it together, then form balls and press a piece of caramel on top. Store in a bowl with a paper layer in between or when you have room in your fridge, put the cookies on a baking sheet with baking paper and cool for 1 hour.

Get them out and let them get a little back to temperature while you heat up the oven to 175C.

Bake them 10 to 13 min depending on size and your oven. They should not take color to stay soft inside.

If they are uneven, take a cookie cutter or a jar and loosely get them back in shape. 

After they are cooled, store them in an airtight container and eat them in a week.