It’s summer! It was a very busy spring in our home and we’re looking forward to relaxing and having lazy summer days. As I was reflecting back on what made the past few months so crazy, I couldn’t put my finger on any one thing. We celebrated a few birthdays, Ben and I hosted a couples baby shower for our dear friends and the kids were busy at school wrapping up special projects. I know one thing for sure, it was a really awesome couple of months. Unfortunately, the blog was put on the back burner. It is one of my goals, this summer, to put more time into writing and posting. I cook all the time and, lately, have been entertaining like crazy. I am so excited to share some of the things I’ve been doing.
For now, though, I have a life changing recipe for you. I know that sounds overly dramatic, but these cookies are life changing. I swear to you. They will be your forever, last minute, go-to cookies. The recipe is from a new cookbook I ordered because the author was featured in another of my favorite books, The Kinfolk Table. A Simple Feast, by Diana Yen and The Jewels of New York, is an absolutely gorgeous book filled with seasonal recipes and stories. I was flipping through it for a dessert idea and landed on this recipe. I will never be the same.
Makes 12 cookies
- 2 cups powdered sugar
- 1 cup unsweetened cocoa powder
- 1/4 teaspoon salt
- 1/2 teaspoon baking powder
- 3 large egg whites, room temperature
- 1 teaspoon pure vanilla extract
- 6 caramel squares, halved
Preheat the oven to 350 degrees.
In a large bowl, using either an electric mixer or your stand mixer on low speed, combine the powdered sugar, cocoa powder, salt, and baking powder.
Increase speed to medium and add the egg whites and vanilla extract. Beat just until the batter comes together (be careful not to overbeat).
Shape the caramel halves into small discs.
Scoop the batter with a spoon and press a caramel disc into the center. It gets messy here; the batter is very wet so you’ll need to use your hands to wrap the batter around the disc. I promise it works, so just stay with me. Then drop the batter onto a cookie sheet lined with parchment paper. I bake 6 at a time, this leaves plenty of room between the cookies.
Bake for 10 to 12 minutes. The tops of the cookies will be glossy and cracked. Transfer to a cooling rack.
These cookies are best eaten right away but will keep up to 5 days stored in an airtight container.
This cookie is just wonderful.
That is all.