Salted Caramel Crispy M&M’s Cookies

What do I need?

For the Cookie Dough

• 145 g Crispy M&M’s,
• divided (75 g each)
• 90 g plain flour
• 2 g bicarbonate of soda
• 1.5 g salt
• 80 g butter, softened
• 60 g brown sugar
• 25 g white sugar
• 1 egg
• 5 mL vanilla extract

For the Caramel

• 100 g white sugar
• 30 mL water
• 60 mL 35% thickened cream
• 1/4 tsp sea salt (approx.)

How do I make it?

1. Begin by chopping 1 package of Crispy M&M’s; set aside.
2. In a bowl, whisk together flour, bicarbonate of soda, and salt. In a separate bowl, beat butter with brown sugar and white sugar until light and fluffy; then beat in egg yolk and vanilla. Stir in the flour mixture until combined. Fold in the chopped Crispy M&M’s. Cover the dough with plastic wrap and refrigerate for 30 to 60 minutes, or until chilled.
3. Meanwhile, in a small saucepan, combine sugar and 30 millilitres of water over medium heat. Cook without stirring until the sugar starts to caramelise, swirling the pan if the sugar is browning unevenly. Pour in the cream, stir until combined, and bring to a boil. Remove from heat and stir in the salt. Let cool completely.
4. Preheat the oven to 180°C. Spoon the batter into 32 portions onto baking paper-lined baking sheets, about 5 centimetres apart. Flatten the top of each cookie with a spoon. Bake on the top and bottom racks of the oven, rotating and switching pans halfway through, for 8 to 10 minutes, or until golden on the bottom.
5. Let the cookies cool on the baking sheet for 2 minutes, then transfer them to a rack and let them cool completely.
6. Spread one third of the caramel over the cookies and top with the remaining M&M’s. Drizzle the rest of the caramel over each cookie and sprinkle with a pinch of salt.