Relatively thick, chocolate cut out cookies, topped with a generous layer of peanut butter condensed milk caramel. AKA the best caramel in all the land. A fusion of two of my favourite ingredients.
The cookies are so freaking easy to make. As much as I loved making the jam filled more traditional sandwich cut out cookies, these ones just involve a little mixing, no chilling, and they roll out, cut up, and bake with ease. It’s just all so predictable and straight forward.
The second last chocolate Easter recipe before the big day. I think I’ve been clinging to Easter as a milestone to this lockdown ending. It’s not quite in sight just yet, but we have officially got longer brighter days and the chill in the air is easing.
I just love Spring! Almost as much as I love chocolate and caramel.
Chocolate Cut Out Cookies with CaramelPrint Recipe
- **For the Cookies**
- 1 tsp vanilla extract
- 125ml maple syrup
- 50g apple puree
- 60g smooth peanut butter
- 250g ground almonds
- 40g cacao powder
- 1 tsp baking powder
- Pinch of salt
- **For the Caramel Topping**
- ½ can Nature’s Charm Coconut Condensed Milk
- 100ml full fat coconut milk
- 2 tbsp smooth peanut butter
- 2 tbsp coconut sugar
- 30g vegan butter
Preheat your oven to 180C (350F).
Whisk together vanilla, maple syrup, apple puree and peanut butter in a large bowl until smooth.
Add in the ground almonds, cacao powder, baking powder and salt. Mix well to form a thick, smooth, dough.
Roll dough between two pieces of parchment paper so it’s about ¼ inch thick. Cut out desired shapes using cookie cutters. Reroll the dough, and create more cookies until it’s all used up!
Place cookies onto a baking paper lined baking tray and bake in the preheated oven for 12 minutes.
Allow to cool on the tray for 10 minutes before transferring to a wire rack to cool fully.
Add caramel ingredients to a pot, bring to the boil and then simmer for 15 - 20 minutes; until thickened, and it has taken on a deep rich caramel colour. Set to one side to cool; it will thicken up more as it cools.
Top cooled cookies with caramel and sprinkled with sprinkles if desired.