Caramel Chewies

You KNOW milk powder is my #1 love in the kitchen- it’s every dessert flavor’s secret weapon, and when added to cookies gives a brilliant chew. I took this theory up a notch, and in this batch of Caramel Chewies toasted milk powder to both give a SWOON WORTHY caramel flavor to the cut out cookies and an insanely cool chew to the marshmallow-y filling. GAME ON FALL.

Caramel Chewies

Makes 1 dozen or more

1 stick butter, melted

½ cup light brown sugar

⅓ cup sugar

1 egg

1 cup toasted milk powder (325F; 30 mins)

1 cup flour

¼ teaspoon kosher salt

¼ teaspoon baking power

⅛ teaspoon baking soda

Filling

1 cup marshmallow fluff

2 Tablespoons toasted milk powder (325F; 30 mins)

Heat oven to 325F. Spread 1 cup + 2 tablespoons nonfat milk powder on a tray and toast at 325F for 30 minutes. Cool completely.

In a large bowl, mix together butter, sugars and egg. Add dry ingredients and mix until shaggy. Finish mixing by hand, kneading the dough until the toasted milk powder is incorporated. 

Roll out between two sheets of parchment paper and cut into rounds. Bake rounds at 325F for 8-12 minutes or until the edges are nice and caramelized.

Mix the marshmallow fluff and remaining 2 tablespoons milk powder together, then sandwich between two cookies. 

Crunch, chew, crunch, chew, crunch, chew.