12.18.2016

Salted Caramel Devil's Food Cake Cookies {dairy free}

We had a Christmas Treat Contest at work this past week and I had been thinking of making this recipe for awhile. It was the perfect reason to make them, although now I need to make another batch for us to enjoy here at home too! For the treat contest, I did not make these gluten free, however they were dairy free. Making a gluten free version is next up on my list. I'll let you know if they turn out as well as the original.


As for the contest, my cookies came in 2nd place in official judging, and 1st place for People's Choice in the taste category! I also had a peppermint bark cake pop that came in 3rd in official judging. How exciting! 

Salted Caramel Devil's Food Cake Cookies

Cookies:
  • 1 box Devil's Food Cake mix (check labels for a safe brand)
  • 2 eggs
  • 1/3 cup oil
Caramel sauce:
  • 1/2 cup brown sugar
  • 2 Tbsp dairy-free butter substitute
  • 2 Tbsp corn syrup
  • 1/8 tsp baking soda
  • 1/4 cup coconut milk
Caramel "buttercream" frosting:
  • 1/2 cup shortening 
  • 2 1/2 cups powdered sugar
  • 1/4 cup water
  • 1/4 cup caramel sauce (above)
  • 1/2 tsp vanilla extract
To make the cookies:
Preheat oven to 375 degrees. Combine the cake mix, eggs and oil. Scoop onto a parchment-lined cookie sheet in 1" balls. Bake for 8 minutes. Let cool completely.

Homemade caramel:
In a tall saucepan over medium heat, combine the brown sugar, butter and corn syrup. Cook until melted and the sugar dissolves. Add the coconut milk and continue to stir. Add the baking soda and stir. (It will bubble up quite a bit.) 

Reduce heat to medium-low and cook for about 8-10 minutes. (It's best to use a candy thermometer and let it reach 235 degrees.) 

For the frosting:
In the bowl of a stand mixer with whisk attachment, combine the shortening and powdered sugar. Gradually add the water until it forms a buttercream consistency. Add 1/4 cup of the caramel sauce and the vanilla extract and stir until well combined. 

To assemble the cookies:
Spread frosting on the cooled cookies. Drizzle caramel sauce over the top and sprinkle with a bit of sea salt to finish.

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