CHICOPEE, Mass. (Mass Appeal) – We are blue ribbon baking today! We’re welcoming Chrissy Amenta from Agawam. She won the Gold Medal Flour Cookie Contest at the Big E Fair for her Salty Sprinkles Caramel Cookies. She’s here to share them with us and show us how to make them at home!
Salty Sprinkles Caramel Cookie
2 1/4 cups Gold Medal All Purpose Flour
1/2 teaspoon baking powder
1/2 teaspoon salt
3/4 cup softened butter
1 cup light brown sugar
1/2 cup granulated sugar
1 large egg
1 egg yolk
2 teaspoons vanilla extract
1/2 bag chocolate/caramel candies
2 teaspoons sea salt
1/2 bag dark chocolate melting wafers
1/3 cup chocolate sprinkles
In a medium bowl, mix together the flour, baking powder and salt; set aside. In a large bowl, cream the butter and sugars until smooth (with a fork by hand or a mixer on medium speed, being careful not to over mix). Add egg, egg yolk and vanilla extract; stir. Add in dry ingredients and combine. Cover and chill for one hour. Preheat oven to 350 degrees. Place rounded spoonfuls of cookie dough onto cookie sheet (until you use all the dough), making sure to keeping them at least 1 inch apart from each other. Press chocolate/caramel candy into the center of each cookie. Sprinkle top of each with sea salt. Bake in oven for 8-9 minutes. In a double boiler on low, melt the chocolate melting wafers. Once cookies have cooled, drizzle melted chocolate over the top of each. Finish with chocolate sprinkles (before the chocolate sets). Enjoy!
Makes 24 cookies. Prep time 20 minutes. Total time (start to finish): 1 hour 20 minutes.
-Recipe from Chrissy Amenta, 2014 Gold Medal Flour Cookie Contest Winner, Big E Fair