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Ingredients
- Cookie base
- 3/4 cup Brown sugar firmly packed
- 1/2 cup soft butter
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
- 1/8 teaspoon butter rum or vanilla butternut flavoring
- 1 teaspoon baking powder
- one large egg
- 1 1/2 cups King Arthur unbleached all-purpose flour
- toppings
- 1/2 cup block caramel and cut into 1/4 inch pieces
- 1/4 cup chopped toasted almonds
- 1 teaspoon of fleur de sel
Preparation
Step 1
Greased or line with muffin cups a mini muffin pan.
Preheat oven to 375°.
A large bowl, beat together the sugar, butter, salt, vanilla and flavor until well blended.
Mix in the flour.
Use a rounded teaspoon scoop to fill the 20 to 24 cups of your mini muffin pan.
Bake the cookies for 8 to 10 minutes until browned around the edges.
Top with a caramel pieces, return to the oven, and bake for 1 to 2 minutes more -- just until the caramel melts.
Sprinkle the chopped almonds over the top of the cookies while they're still warm and then top with a pinch of salt. Cool in the pan for about 15 minutes then gently transfer to a cooling rack.