This Thermomix® recipe for Caramel Cookies with Maple Syrup is ready in 1 h 47 min and yields 18 servings. Step-by-step guide with precise Thermomix® settings on MixBuch.

Description

These caramel cookies with maple syrup are an absolute highlight during the Christmas season! I make them every year and they are always quickly gobbled up. The caramel brittle provides an extra crunch and the maple syrup gives the cookies a special touch. The preparation is a bit more complex, but it's definitely worth it. Perfect for cozy Advent afternoons or as a small gift from the kitchen. The cookies are not too sweet and taste simply delicious!

Ingredients (10 ingredients)

225 g Sugar
125 g soft Butter
100 g brown Sugar
150 g Maple syrup
1 Pck. Vanilla sugar
1 pinch Salt
1 piece Egg (size M)
300 g Flour
0.5 tsp Baking soda
1 tsp Baking powder

Preparation (9 steps)

Make caramel

Thermomix® Setting

10 min/248°F/Speed 1 120

Line a baking sheet with baking paper. Put 225 g sugar in the mixing bowl and caramelize without the lid for 10 min./120°C/speed 1 until the sugar is golden yellow. Pour the caramel immediately onto the baking paper and spread it smoothly with an angled palette. Let solidify.

600

Prepare caramel brittle

Break the solidified caramel into pieces and weigh out approx. 150 g for the dough. Set the remaining caramel brittle aside for later.

Mix butter, sugar and syrup

Thermomix® Setting

2 min/Speed 3

Put 125 g soft butter, 100 g brown sugar, 150 g maple syrup, 1 packet of vanilla sugar and 1 pinch of salt into the mixing bowl and mix for 2 min./speed 3.

120

Add egg

Thermomix® Setting

20 sec/Speed 3

Add 1 egg (size M) and stir in for 20 sec./speed 3.

Stir in flour mixture

Thermomix® Setting

30 sec/Speed 4

Put 300 g flour, ½ tsp baking soda and 1 tsp baking powder into the mixing bowl and mix for 30 sec./speed 4 to form a smooth dough.

Fold in caramel brittle

Thermomix® Setting

10 sec/Linkslauf Speed 2 Reverse

Add 150 g caramel brittle and carefully fold in for 10 sec./reverse rotation speed 2.

Chill dough

Transfer the dough to a bowl and chill for at least 30 minutes.

Shape and roll cookies

Use two tablespoons to form approx. 18 walnut-sized balls from the dough. Roll the balls in the remaining caramel brittle.

Bake cookies

Place 9 dough balls each on a baking sheet lined with baking paper, leaving space between them. Bake the cookies sheet by sheet in the preheated oven (electric oven: 180 °C/convection oven: 160 °C) for 10–12 minutes. Let the cookies cool on the baking sheet for approx. 5 minutes. Place on a wire rack and let cool completely.