Preparation : 25 minutes
Cooking : 10 minutes
Servings : 12 cookie sandwiches

Ingredients :

- 1/2 jar of CARAMELS FAA cocoa caramel of 315 g
- 12 marshmallows

For the cookies:
- 560 ml (2 1/4 cups) all-purpose flour
- 5 ml (1 tsp) baking soda
- 1.25 ml (1/4 tsp) salt
- 180 ml (3/4 cup) softened butter
- 125 ml (1/2 cup) sugar
- 80 ml (1/3 cup) brown sugar
- 1 egg
- 30 ml (2 tbsp) CARAMELS FAA cocoa caramel
- 5 ml (1 tsp) vanilla extract
- 125 ml (1/2 cup) milk chocolate chips

Instructions :

1. Preheat oven to 180°C (350°F).

2. In a bowl, mix the flour with the baking soda and salt.

3. In another bowl, beat the butter with the sugar and brown sugar using an electric mixer. Add the egg, the cocoa caramel for the biscuits and the vanilla. Beat until smooth.

4. Using a wooden spoon, add the dry ingredients and chocolate chips to the wet ingredients and stir until smooth.

5. Shape the mixture into 24 balls using a 30 ml (2 tbsp) ice cream scoop, then place them on two baking sheets lined with parchment paper, spacing them 5 cm (2 in) apart. Flatten the balls slightly.

6. Bake for 10 to 12 minutes. Remove from oven and let cool on a rack.

7. Spread the flat side of half of the biscuits with cocoa caramel.

8. Place a marshmallow on the flat side of the remaining cookies. Brown the marshmallows for a few seconds using a blowtorch or for 1 to 2 minutes in the oven on the "broil" setting.

9. Immediately turn the marshmallow-filled cookies over the other cookies to form sandwiches.