Caramel Chocolate Cookies
After discovering caramel essence while hunting for vanilla essence in the supermarket, I knew it would be an ideal ingredient to add extra flavour to something sweet for minimal calories. Having purchased it, I came home and started experimenting and this was the result: a lovely little cookie, perfect for dunking into a nice cup of tea!
POINTS AND NUTRITIONAL INFORMATION
Makes 24 – per serving = 4 points or 112 cals, 6.5g fat, 12.4g carbs, 1.1g protein
Ingredients
200g light butter
100g icing sugar, plus extra for dusting
1 tbsp cocoa powder
200g self raising flour
1 tsp each vanilla essence and caramel essence
100g white chocolate chips
Method
- Preheat the oven to 180°C (fan). Line a baking tray with baking paper.
- Beat together the butter and icing sugar until fluffy, then add the cocoa powder, flour, vanilla and caramel and fold everything together until you get a nice light but firm batter.
- Mix in the white chocolate chips until evenly distributed.
- Divide the dough into 24 small balls (around 1 teaspoon of mixture per ball), pop on the baking tray and flatten slightly with a fork.
- Bake for around 15 minutes. Remove from the oven and cool on a wire rack. Finally, dust with icing sugar and serve.
Loved these cookies ?
Really easy to make too