Serena Di Sabatino Di Diodoro
Chocolate caramel & cereal cookies
What happens if you replace pecans with chopped Honey Hoops in a classic Turtle cookie?
Well, you'll get these super yummy Chocolate caramel & cereal cookies instead!!! 🍪🍪🍪 I baked these cuties at the beginning of the summer when my friends came to visit me for a few days and they all loved them so I think this swap was a delicious success. You should give it a try too, you can use any other cereal you love! 😄
The recipe is in the section below 💁♀️
1 large egg (room temperature)
150g all purpose flour
21g natural unsweetened cocoa powder
1/2 teaspoon salt
1/2 teaspoon baking soda
115g unsalted butter, softened
100g brown sugar
100g granulated sugar
1 teaspoon vanilla extract
80g chocolate chips
70g chopped caramel squares
25g chopped Honey Hoops
Preheat the oven to 350°F (180°C) and cover a baking sheet with parchment paper.
Combine the add ins in a small bowl: chocolate chips, chopped Honey Hoops and caramel pieces.
In a large bowl whisk together all the dry ingredients: all purpose flour, cocoa powder, baking soda and salt. Set aside.
In a mixing bowl cream the butter, brown sugar and granulated sugar until fluffy, 1 minute. Add in the egg and vanilla, beat again.
Add the flour mixture and the add ins (reserve a 1/4 of the add-ins to cover the outside of the balls) to the wet mixture, mix with a spatula (or on low with a mixer) just until everything is combined.
Use a cookie scoop to form dough balls and place them on the baking sheet. (I suggest baking 6 cookies at the time since they will spread a lot. I put 9 the first batch and they didn't fit). Press the reserved add-ins on the outside of the dough balls.
Bake for about 14 minutes (they are still very soft in the middle but it's okay since they keep cooking outside the oven; if some cookies lost their shape during the cooking process you can now reshape them with a rounded cookie cutter!)
Let them cool on the baking sheet before moving them on a serving plate.
The baking time can vary if you make smaller cookies. I made 15 big cookies (about 40g each) and they were ready after 14 minutes and 2 smaller cookies (about 30g each) and they were ready after 10 minutes. You know when they are ready because you the edge of the cookie looks puffy and also you can smell it.
If you want to make them in advance you can refrigerate the dough for a day or freeze the cookie balls for a later use.
I've adapted the recipe from here.
If you make it let me know! :)