Cookies with Fest Caramels/Dumle and Flaky Salt!

These cookies are easy to make and have a perfect balance of sweet and salty. With soft butter, vanilla, and light syrup, they have a rich and caramel-like flavor, while a fest caramel in the center makes them extra delicious and chewy. A sprinkle of flaky salt on top enhances the flavor and provides a delightful contrast to the sweetness.

• 100 g butter

• 95 g sugar

• Seeds from ½ vanilla pod

• 40 g light syrup (about 2 tbsp)

• 150 g all-purpose flour

• 5 g baking powder (about 1 tsp)

• 12 fest caramels/dumle

• A little flaky salt

Preheat the oven to 175°C.

• Split the vanilla pod lengthwise and scrape out the seeds.
• Whisk together the butter, sugar, vanilla seeds, and syrup until light and smooth. A stand mixer or hand mixer works well for this.
• Fold in the all-purpose flour and baking powder; I find it easiest to use my hands until you have a soft dough.
• Roll the dough into small balls and place them in a muffin tin or directly on a baking sheet lined with parchment paper.
• Press a piece of chocolate into the center of each ball.
• Bake in the middle of the oven for about 12 minutes, or until the cookies are nicely golden.
• Remove the cookies, sprinkle with a little sea salt if desired, and let them cool.

Store the cookies in an airtight container at room temperature. You may want to place a piece of parchment paper between layers if the caramel is a bit soft.

Shelf life: 4–5 days.

Let the cookies cool slightly before serving, so the caramel sets and the texture is just right. The result is soft and flavorful cookies with a surprising caramel center and a hint of salt. Enjoy them with a cup of coffee or tea, but be prepared for them to disappear quickly from the plate!