Description
Delight in the unique fusion of savory and sweet with these Miso Caramel Stuffed Cookies. Soft, buttery cookie dough infused with white miso paste creates a complex flavor profile, perfectly complemented by a molten caramel center and rich dark chocolate chunks, finished with a sprinkle of flaky salt for contrast. These indulgent cookies offer a sophisticated twist on a classic treat, ideal for dessert lovers looking for something extraordinary.
Ingredients
Dry Ingredients
- 200 g all-purpose flour
- 1 tablespoon milk powder
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
Wet Ingredients
- 115 g unsalted butter, softened to room temperature
- 75 g granulated sugar
- 50 g brown sugar
- 1 large egg, room temperature
- 40 g white miso paste
- 1 teaspoon vanilla extract
Fillings and Toppings
- 100 g dark chocolate, roughly chopped, plus a handful extra for topping
- 10 soft caramel candies (not hard caramels)
- 1 teaspoon flaky salt, for sprinkling
Instructions
- Mix dry ingredients: In a small bowl, combine the flour, milk powder, baking powder, baking soda, and salt thoroughly, then set aside.
- Cream butter and sugars: Using an electric hand mixer, beat the softened butter in a large mixing bowl until creamy and smooth, about 3 minutes. Add granulated sugar and brown sugar and beat until fluffy and well combined, approximately another 3 minutes.
- Add wet ingredients: Incorporate the egg, white miso paste, and vanilla extract into the butter mixture, beating again until fully combined.
- Add dry mixture to wet: Gradually add the flour mixture to the wet ingredients, mixing on low speed until just combined, with a few flour patches still visible to avoid overmixing.
- Add chocolate: Fold in the roughly chopped dark chocolate carefully using a spatula to ensure even distribution.
- Scoop and chill cookie dough: Line a cutting board with parchment paper and use a 4-tablespoon scoop to portion dough balls. Place these onto the parchment without spacing, then chill in the refrigerator for about 30 minutes until firm.
- Preheat oven and prepare baking sheet: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Create cavity in dough balls: Press your knuckle or thumb into each chilled dough ball to form a depression, then thin and enlarge the cavity by pinching the dough with your thumbs.
- Insert caramel candies and seal: Place a soft caramel candy into each cavity, then carefully pinch the dough around the caramel to seal completely. Arrange each dough ball sealed-side down on the prepared baking sheet.
- Bake cookies: Place the baking sheet in the oven and bake for about 12 minutes, until edges are set but centers remain very soft. Around 2 minutes before finishing, optionally press a few additional chocolate chunks atop each cookie for an attractive finish.
- Reshape cookies (optional): Immediately after baking, use a round cutter or bowl slightly larger than the cookies or a fork to gently push in any uneven edges for a perfect round shape. Sprinkle with flaky salt.
- Cool cookies: Let cookies cool on the baking sheet for about 15 minutes as they will be very soft, then carefully transfer to a wire rack to cool completely.
Notes
- Use soft caramel candies, not hard caramels, to ensure they melt perfectly inside the cookies.
- Chilling the dough before shaping helps maintain the cookie shape and prevents caramel leakage during baking.
- If you don’t have milk powder, a substitute can be added but it will slightly alter texture and flavor.
- The flaky salt sprinkled on top enhances the sweet and savory contrast and is highly recommended.
- Ensure you don’t overbake; cookies should be soft when taken out to achieve a gooey caramel center.
- Prep Time: 45 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Fusion
