Brown Sugar Sponge Cookie with Chocolate Covered Caramels

dessert
Brown Sugar Sponge Cookie with Chocolate Covered Caramels

If you have about 45 minutes to spend in the kitchen, Brown Sugar Sponge Cookie with Chocolate Covered Caramels might be a super lacto ovo vegetarian recipe to try. This dessert has 50 calories, 1g of protein, and 2g of fat per serving. This recipe serves 24. For 11 cents per serving, this recipe covers 1% of your daily requirements of vitamins and minerals. 15 people have tried and liked this recipe. This recipe from Foodista requires vanillan extract, rolos, brown sugar, and eggs. With a spoonacular score of 11%, this dish is rather bad. Similar recipes include Chocolate Covered Strawberry Jam Sugar Cookie Tart, Brown Sugar Caramels, and Chocolate Covered Caramels.

Ingredients

name
Image of all purpose flour all purpose flour (41.667 grams)
Image of baking powder baking powder (0.5 teaspoons)
Image of brown sugar brown sugar (55 grams)
Image of eggs eggs (2 larges)
Image of lemon zest lemon zest (0.125 teaspoons)
Image of salt salt (0.125 teaspoons)
Image of vanilla extract vanilla extract (0.5 teaspoons)
Image of rolos rolos (24)

Steps

  1. 1 Preheat the oven to 375 degrees. Line baking sheets with parchment paper and spray with nonstick cooking spray.In the bowl of a stand mixer on medium speed, beat the egg whites until foamy.
  2. 2 Add the baking powder, salt and sugar and continue beating on medium speed until stiff peaks form.In another bowl combine egg yolks, vanilla and lemon zest, beat with fork until thoroughly mixed. Fold the yolks into the egg white mixture just until combined.Sift the flour over the egg mixture and fold in until the batter is smooth and light. Drop just about 2 teaspoons of batter for each cookie about 2 inches apart onto baking sheets. Top each off with a Rolo in the center and press down lightly.
  3. 3 Bake for 12 minutes or until golden. Cool on the sheets for 5 minutes then move to racks to cool completely.
View original recipe on Foodista