Vanilla Cookie with Caramel Centre

Last year in November, I received some seriously DELICIOUS cookies along with Parmalat’s new Vanilla and Caramel Parmalat yoghurt flavours.

I was lucky enough to receive the recipe for these delicious cookies which are gret to dip in the yogurts or enjoy with a nice cup of tea or coffee.

I thought I would share it with you. The recipe is originally by KoekiesEnCream™ – Hestelle Pretorius.

Ingredients

• 3 large eggs
• 980g flour – sifted
• 12ml baking powder
• 4ml bicarbonate of soda
• 2 teaspoons salt
• 380g butter at room temperature
• 800g sugar
• 15ml vanilla essence
• 60 small Cream Caramels

Method:

• Unwrap Cream Caramels and place them on a plate, a few millimeters apart and place in the freezer for about an hour.
• Sift together all dry ingredients in a mixing bowl.
• In another bowl, cream sugar and butter until light and fluffy.
• Mix two eggs and vanilla essence into the butter mixture.
• With a wooden spoon, fold the dry ingredients into the butter mixture to form a soft cookie dough.
• Roll the dough into balls with each ball containing one caramel chew in the middle of the ball.
• Place balls onto lined baking tray and into the oven for approximately 15 minutes on 180°C until light brown.
• Once the cookies are baked, let them cool on the baking tray for a few minute before placing them onto a cooling tray.
• Let them cool completely and serve.
• They will keep in an airtight container for about a week.

The recipe above makes approximately 60 cookies.

Image from KoekiesEnCream™ – Hestelle Pretorius