Choco & caramel chip cookies

METHOD

How to make it

1. 01

   STEP 1

   Done

   Chop the Mentos Choco & Caramel separately by species with a stand mixer in small pieces (can also be with a knife, but this is a bit easier). Set this aside.

2. 02

   STEP 2

   Done

   Beat the butter together with the sugars to a creamy mixture. Add the egg and vanilla extract and knock briefly.

3. 03

   STEP 3

   Done

   Sieve the flour and baking powder above the mixture. Add a pinch of salt and knead for several minutes to form a coherent dough.

4. 04

   STEP 4

   Done

   Divide the dough in half and knead through one half the milk chocolate variant through and through the other half the white chocolate variant. Shape both variants a dough ball and pack it in holding foil. Put in the fridge for half an hour.

5. 05

   STEP 5

   Done

   Preheat the oven to 170 degrees.

6. 06

   STEP 6

   Done

   Remove the dough from the refrigerator and roll out with a rolling pin. You can make the cookies as big as you like, we went for nice big cakes. You can stick it out with special protruders or just with a cup or glass. Place the cookies on a baking tray covered with baking paper. Put these in the refrigerator for 30 minutes.

7. 07

   STEP 7

   Done

   Bake the cookies in 10 - 15 minutes (the middle may still be a little soft). Possible in 2 parts if they do not all fit in the oven at the same time. Let the cookies cool on a rack and enjoy.

8. 08

   STEP 8

   Done

   These Mentos chocolate & caramel chip cookies are a great success to us. Perfect for the cookie box on the table and good for the whole family! This is a collaboration with Mentos, read our disclaimer here.