For the Chocolate Snickers Cookies, first roughly chop the dark chocolate and melt in a bain-marie. It is advisable to preheat the oven to 170°C (electric oven) or 150°C (convection oven) during the preparation.
Meanwhile, chop the caramel bars into small pieces (size according to taste, but they should not be too large). Cream butter, sugar, vanilla sugar and pinch of salt with a mixer. First add the egg, then the melted chocolate.
Then mix flour, baking powder and cocoa and stir into the butter-chocolate mixture as well. Finally, fold about half of the chopped caramel bars into the batter. Line 2 baking sheets with parchment paper and place 6 mounds of dough (about 1 large tablespoon each) on each (I recommend no more than 6 per sheet, as the cookies will get really big and might otherwise stick together due to lack of space).
Spread the remaining caramel bar pieces on top of the dough piles, flatten or press down a bit more and place in the oven for 10 minutes.
The Chocolate-Snickers-Cookies after baking about 5 minutes to cool – are then only “solid” and otherwise disintegrate – with me they are always super soft.
Preparation Tip:
Fresh out of the oven, the Chocolate Snickers Cookies also taste great - but unfortunately they fall apart due to the still very soft consistency.
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