Easy Caramel Cookie Dunkers

Author Rachel

Prep Time 15

Cook Time 15

Resting Time 30

Yield 18 cookies

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Description

The perfect cookie dunkers with crispy, buttery edges and soft insides. The date syrup (Silan) gives the cookies a wonderful caramel flavor and a Middle Eastern touch.

Kosher, Dairy

Equipment

Ingredients

▢ 1 stick + 3 Tablespoons (150g) unsalted butter at room temperature
▢ ¾ cup (150g) granulated sugar
▢ 1 ½ cups (210 grams) all-purpose flour
▢ 1 teaspoon 5 grams baking powder
▢ 3 tablespoons date syrup
▢ a pinch of salt

optional

▢ 1.7 oz (50 grams) chocolate (dark or milk)
▢ 1 teaspoon coconut oil or canola oil

Instructions

Preheat the oven to 350°F/180°C. Line a baking sheet with parchment paper and set it aside.
In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and sugar until light and fluffy.
Add flour, baking powder, date syrup, and salt. Blend until combined, and the dough comes together in large pieces.
Use your hands to divide the dough in half, pressing it together to compact it into two flat and long rectangles. Wrap the rectangles in plastic wrap and refrigerate them for 30-60 minutes.
Once the dough has chilled, transfer the cookie dough to the prepared baking sheet. Make sure to space out the rectangles on the baking sheet.
Bake for 15 to 20 minutes until the edges are golden brown.
Allow the dough to cool on the baking sheet for 15 minutes, then transfer to a wire rack to cool completely.
When rectangles are cooled, use a pizza cutter or a serrated knife to cut them into strips.
Melt the chocolate and coconut oil in the microwave or a double boiler, stirring until smooth. Drizzle the chocolate over the cookies with a teaspoon or a piping bag.
Place the cookie sticks on the baking sheet and allow the chocolate to set until it's fully hardened. Remove the cookies from the baking sheet and serve or store them in an airtight container.