These cookies fold crushed caramel candy into a brown-sugar dough. The caramel melts into sticky pockets as it bakes, so timing the oven carefully really matters here.
Beat the butter with the brown sugar until creamy, then add the egg and vanilla. Sift in the flour, baking powder and salt, then fold the chopped caramel through the dough.
Pinch off even-sized portions and space them out on the tray, as the caramel can spread as it melts.
Bake in an oven preheated to 180°C until the edges turn golden. Without an oven, an air fryer at 160°C for 8-10 minutes works too.
You can roll the dough into a log and freeze it, slicing off rounds to bake straight from frozen when needed. Allergens: contains wheat (gluten), dairy and egg.
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