Brown Sugar Sponge Cookie with Chocolate Covered Caramels

December 17, 2024

45

easy

24

These Brown Sugar Sponge Cookies with Chocolate Covered Caramels are light, airy, and perfectly sweet, featuring a delicate brown sugar sponge base with a surprise gooey chocolate-caramel center. The batter is made by whipping egg whites until stiff peaks form, then gently folding in egg yolks, vanilla, and lemon zest for a subtly sweet and fragrant flavor.

Each cookie is topped with a chocolate-covered caramel candy before baking at 375°F (190°C) for 12 minutes, creating a crispy exterior with a soft, melt-in-your-mouth texture. Perfect for holiday treats, afternoon snacks, or dessert platters, these cookies offer a delightful balance of light sponge and rich caramel-chocolate goodness in every bite!

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Ingredients:

Adjust Servings

	0.33333334cup all purpose flour
	0.5teaspoon baking powder
	0.25cup brown sugar dark, packed
	2large eggs separated
	0.125teaspoon lemon zest grated
	0.125teaspoon salt
	0.5teaspoon vanilla extract
	24 rolos (or other chocolate covered caramels)

Directions

1.

Prepare the Oven and Baking Sheets

1. Preheat your oven to 375°F (190°C). | 2. Line baking sheets with parchment paper and lightly spray with nonstick cooking spray.

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2.

Whip the Egg Whites

1. In the bowl of a stand mixer, beat the egg whites on medium speed until foamy. | 2. Gradually add the baking powder, salt, and sugar while continuing to beat. | 3. Increase to medium-high speed and whip until stiff peaks form.

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3.

Mix the Yolks

1. In a separate bowl, whisk the egg yolks with vanilla extract and lemon zest until fully blended. | 2. Gently fold the yolk mixture into the whipped egg whites, being careful not to deflate the batter.

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4.

Incorporate the Flour

1. Sift the flour over the egg mixture. | 2. Carefully fold the flour into the batter until smooth and light. Avoid overmixing to maintain the airy texture.

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5.

Form the Cookies

1. Drop about 2 teaspoons of batter per cookie onto the prepared baking sheets, spacing them 2 inches apart. | 2. Place a Rolo candy in the center of each cookie and press down gently.

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6.

Bake and Cool

1. Bake for 12 minutes, or until the cookies are golden and slightly puffed. | 2. Let the cookies cool on the baking sheets for 5 minutes before transferring them to wire racks to cool completely.

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