- 10 Minutes
- 8 Minutes
- Makes 24 Cookies
These cookies don't just taste sweet; they look pretty as well and bake to a perfect texture. Cover them with chocolate and toppings for a real treat!
- FOR COOKIES:
- In a large bowl, cream the butter and sugar together until light and fluffy, about two minutes.
- Beat egg and egg yolk into the butter and sugar, then mix in vanilla extract and almond extract until fully combined.
- In a separate large bowl, whisk flour, salt, and baking powder together. Slowly add these dry ingredients into the wet ingredients, until just combined. Set the dough aside.
- Lay a large sheet of plastic wrap onto a flat surface. Sprinkle a light dusting of flour across the plastic wrap, then gently spoon the dough onto the center of the plastic wrap, forming a long “log” type of shape.
- Tightly wrap the cookie dough in the plastic wrap, twisting the ends to seal it tightly, and refrigerate for one hour.
- Dust a clean surface with additional flour. Once the dough is chilled, remove it from the plastic wrap, and roll it out onto the floured surface to about 1/4”-1/2” thick. Preheat the oven to 350 F.
- As the oven is heating up, prepare two baking sheets with silicone mats, or with baking spray.
- Cut the dough into your desired shapes, (such as a large biscuit cutter for large circles), and gently place the cutout cookies onto the prepared baking sheets.
- Bake the cookies at 350 F for 6-8 minutes, just until the edges start to brown.
- Remove cookies from the oven, and allow them to cool on the baking sheet for about ten minutes, then transfer to a wire rack to finish cooling. The cookies must be cooled before adding the drizzle toppings.
- FOR TOPPINGS:
- In a microwave-safe, glass measuring cup, combine milk chocolate chip cookies with 1 tablespoon heavy cream. Microwave in 15 second intervals, stirring as you remove it from the microwave each time, until smooth and shiny. If more heavy cream is needed, add a little bit at a time until the smooth, shiny texture is reached.
- Repeat with caramel chips in a separate glass measuring cup.
- Place the cookies, still on the wire racks, back onto the baking sheets to help with cleanup from the following steps.
- Dip a fork into the chocolate drizzle to coat the fork entirely, then hold the fork above the cookies and gently wave the fork back and forth to create a “drizzle” pattern across the tops of the cookies. Repeat with caramel drizzle.
- While the drizzles are still wet, scatter toffee crunch candy bits onto the cookies, then finish with a touch of sea salt.
- Keep cookies in an airtight container for up to 4 days!