Christmas Cookies

So I couldn't get a post up last week but I am returning with some delicious Christmas cookies. These cookies are a request from my boyfriend. Occasionally I will ask him what he would like to see on the blog (i.e. to eat) and he will come up with something that I might never have thought of myself. This was one of those occasions. He said that he want caramel AND fudge cookies. Hmm, I have to tell you that gave me pause. Initially I figured that the flavour combination would be too much for a cookie but after some thought I decided to try these and oh boy, are they delicious?!

So you should know ahead of time that these take time but they can be broken down into parts for different days and then assembled very easily at the last minute. The parts are as follows; salted caramel/dulce de leche; fudge and chocolate chip cookie bowls; and a chocolate lid (for simplicity I've used giant chocolate buttons.

For the caramel I've made a dulce de leche. This is so simple but takes some time and a good extractor fan. I use the saucepan method but as I've said before Little Rose Book has an awesome method for how to make it in a crockpot. For the saucepan method, you need 1 can of condensed milk and a large saucepan. Just stab the top of your can in a couple of places. Place it in your saucepan and then fill the pan up with water to near the top of the can. Heat the pan and refill for approx 90 minutes. Then remove from the heat and let cool before opening the can. Mix well and I also like to add some salt to taste.

Making the cookie-

I used a sugar cookie recipe instead of the usual chewy cookie recipe, still from Alton Brown of course!

Chocolate Fudge Cookie Bowls (Based on sugar cookies by Alton Brown)
Makes 32 cookies

226g Butter at room temperature
200g Caster sugar
1 egg
1 tbsp milk
384g plain flour
3/4 tsp baking powder
1/4 tsp salt
50g fudge pieces
50g dark chocolate chips

1 - Chop the chocolate chips and fudge pieces until you have very fine pieces

2 - Cream together the butter and sugar until light and fluffy.

3 - Beat the egg and milk together and add to the butter with a tbsp of the flour

4 - Whisk together the flour, baking powder and salt and add to the butter mixture.

5 - Finally add your tiny chips and chill for 2 hours.

6 - Take you mini muffin cases and push the dough around the bottom and sides.

7 - Chill again and bake for 5-8 minutes.

8 - As soon as removed from the oven use a teaspoon or a gloved finger to push the cup shape into
     the cookie again.

9 - While the cookie is still warm add a half teaspoon of the dulce de leche into the cavern of the cup.

10 - Finish by covering the top with a giant button. The heat ill melt the button into place, so just leave and let cool.

Once these are cool they are incredible, crispy on the sides, chewy in the center with the hard chocolate top. Once all the parts (dulce de leche, cookie dough and chocolate buttons) are ready they take less than 15 minutes to throw together and make a wonderful Christmas present for anyone or a delicious snack for you ;)

Just try to resist!