Caramel chocolate Valentine’s Day cookies

I am sure you don’t need any reminding that tomorrow is Valentine’s Day and this little treat is a great way to spoil the special people in your life. Two heart shaped chocolate sugar cookies squeezed together in a caramel hug, yum!

These Valentine’s Day cookies are inspired by the ever popular linzer cookie, but I opted to try out a chocolate and caramel version instead of the usual almond and jam. You could use store bought caramel for the filling if you prefer, but I decided to make my own using condensed milk. It was very easy to make in the microwave and the end result was a luscious caramel that was perfect for sandwiching the cookies together. Highly recommended!

In my February newsletter I published some Valentine’s Day menu ideas – I got so many positive responses that I decided to share the menus here too. (If you would like to receive my monthly newsletter and each week’s new recipe don’t forget to subscribe!) Check out the menus below:

~ Valentine’s Day Menu ~

Crudités with hummus, tzatziki and tuna paté
Chicken in white wine sauce
Chocolate and Kahlua mousse cups

~ Vegetarian Valentine’s Day Menu ~

Butternut soup
Creamy tomato penne with pesto
Strawberries dipped in hazelnut chocolate spread

~ Vegan, gluten free and refined sugar free Valentine’s Menu ~

I hope you enjoy these caramel chocolate Valentine’s cookies! For more Valentine’s Day inspiration catch me on the Expresso Show tomorrow morning! I’ll be making a delicious Valentine’s Day breakfast and a gorgeous Valentine’s strawberry mousse cake. Keep an eye on our Facebook page for more details.

Cook’s notes:

If you don’t have heart shaped cookie cutters you can use whatever shapes you do have.
When making the caramel cook the condensed milk in a very large bowl and as it will bubble up more than you think!

CARAMEL CHOCOLATE VALENTINE'S DAY COOKIES

Servings: Makes 15 cookies
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For the chocolate cookies:

180g butter, softened
200g castor sugar
2 large eggs
1 tsp vanilla extract
300g plain flour
40g cocoa
1 tsp baking powder
¼ tsp salt
extra flour for dusting
heart shaped cookie cutters (I used 10cm and 4cm cutters)

For the caramel filling:

385g tin condensed milk
1 tsp vanilla paste (optional)
90ml cream, warmed

1.) Cream the butter and castor sugar together for a few minutes until fluffy and pale. Add the eggs and vanilla extract and mix to combine.

2.) Add the flour, cocoa, baking powder and salt to the bowl. Mix gently until everything is combined the dough starts coming together.

3.) Tip the mixture onto your work surface and knead together gently. Wrap the dough in plastic wrap and refrigerate for an hour.

4.) Preheat your oven to 180ºC. Line a baking tray with baking paper.

5.) Dust your surface with a little flour. Unwrap the chilled dough and dust the top with a little more flour. Roll the dough out to a thickness of 5mm. Use the large heart cookie cutter to cut out the cookies. Arrange the cookies onto your prepared tray, leaving a some room for spreading. Use the small heart cutter to cut a heart shape in the centre of half of the cookies. Put the baby hearts that have been cut out to one side to be re-rolled.

(Note: it may be easier to bake the cookies in two batches.)

6.) Bake the cookies for 12 to 15 minutes, rotating the tray halfway through baking time. Place on a cooling rack and set aside to cool.

7.) While the cookies are cooling prepare the filling. Combine the condensed milk and vanilla paste in a very large microwave proof bowl. Microwave at full power for 2 minutes, then whisk well. Repeat for another 4 minutes (i.e. 2 minutes, whisk, 2 minutes, whisk).

8.) After the first six minutes start microwaving the condensed milk at 1 minute intervals, whisking well after each minute. Cook until the caramel is thick and light golden in colour, this should take approximately 5-7 minutes. Add the warm cream and whisk until combined and smooth.

9.) Spread a heaped teaspoon of caramel onto a solid heart cookie. Place a cut out heart cookie on top and gently squeeze the two together. Repeat with the remaining cookies. Store in an airtight container.