Salted Caramel and White Chocolate Cookies

Since baking my first batch of Strawberry and White Chocolate cookies, I have become something of a cookie monster (but slightly less blue and hairy, I hope!). I love that these cookies are super quick to bake and that within less than 20 minutes of deciding I need a cookie fix, I can be eating them fresh and warm from the oven. 
I decided with this batch to use my favourite Sugar and Crumbs flavoured icing sugar - Salted Caramel. Salted Caramel was the first flavour of icing sugar I purchased and I am yet to find a recipe that it doesn't taste perfect in. I was a little worried it would be sickly and artificially sweet but I can promise you, you won't be disappointed! 

Recipe:
Ingredients:
125g Unsalted butter
115g Soft brown sugar
110g Salted Caramel flavoured icing sugar
1 Medium egg
2 tsp Vanilla Extract
220g Self-Raising flour
200g White chocolate chips

How to:

1. Pre-heat your oven to 170 degrees (celsius, fan oven) and line two baking trays
2. Cream together butter and both sugars until pale and fluffy. Add your egg and vanilla extract then mix.
3. Sift your flour before adding to your egg mixture, mixing to form a soft dough, then stir in your chocolate chips.
4. Take walnut sized pieces and roll into balls. Place these on your baking tray but leave enough space between balls as they spread during baking (I did 3 trays of 12 balls of dough). 
5. Place in the oven for 7 minutes for gooey cookies and 10 minutes for crunchy. 
6. Attempt to leave cookies to cool before eating!

I baked my cookies for roughly 8 minutes as I like them to be a little crisp on the outside but still gooey in the middle. If you like yours to be particularly crunchy I recommend you bake for a little longer. If you take them out, eat a few and then decide they're too gooey for you, don't fret you can put them back in for an extra minute or two! 

Recipe adapted from Cake Decorating Heaven Magazine July/August 2018.