2-1/4ccake flour Can use all-purpose flour if you don’t have cake flour on-hand.
8ozcream cheese softened
3/4craspberries freshplus additional to decorate the tops of cakes if desired.
Preheat oven to 350 degrees.
Lightly spray an 11 x 17 lipped cookie sheet or jelly roll pan with non-stick cooking spray. Line bottom with parchment paper cut to size. Respray lightly.
Mix butter and sugar until combined. Scrape bowl often.
Add eggs and mix until combined.
Mix in milk and vanilla until combined.
Add, flour, salt baking powder and mix on medium speed for about 2 minutes, scraping bowl often.
Pour into prepared pan. Bake on center rack of oven for approx. 12-15 minutes, until lightly browned and a toothpick inserted in center comes out clean.
Cool on wire rack.
Using a 2-1/4 inch (or size of your choice) cookie cutter, cut circles from cake. If using a 2-1/4 inch size, you should get 20 circles. Be sure to cut each one close together.
Mix cream cheese and butter until creamy. Scrape bowl often.
Mash raspberries and add to cream cheese/butter mixture. Mix on medium speed until thoroughly combined.
Add powdered sugar in small amounts, mixing after each until desired consistency. Depending on the juiciness of your berries, you may need to add additional powdered sugar.
Using piping tip of your choice (I used a large open star tip) pipe icing on half of the cakes. Top each with another cake, pressing down lightly. Pipe top of cake and decorate with an additional raspberry if desired.
Start by unwrapping and cutting the caramels into quarters.
Melt butter and place in a large bowl. Add the sugars an
d vanilla and using a hand mixer, mix
for about 1 minute until well mixed and has become lighter in color.
Add the eggs and beat for 1 minute longer.
Add the flour and first portion of salt and mix just until it has all come together, about 30 seconds
It will look dry at first, but it will come together.
Stir in the caramels and chocolate chips. Then place in the fridge for 20 minutes to help the batter firm up.
Preheat oven to 350 degrees
Line your baking sheets with parchment paper, or spray well with non stick spray. The caramels will stick to the pan as they melt otherwise.
Using a 1.5 inch cookie scoop, scoop the cookie dough onto the pans, leaving room to spread, at least 2 inches.
If you don’t have a cookie scoop, you can drop by heaping tablespoon.
Sparingly sprinkle some of the coarse salt on top of each cookie.
Place in the oven and bake 12-15 minutes until cookies are golden.
They should still be a bit soft and will continue to set when the cool.
Store these in an airtight container at room temperature.
The caramel in these cookies will become chewy if they are too cold, so it is recommended that if they are stored in the fridge or freezer that they are allowed to come to room temperature before eating. If you want super melty caramel and chocolate, pop them in the microwave for 5 – 10 seconds. Any caramel that melts on the pan will become a bit brittle, but it is still delicious and totally edible. If you feel it will be too salty with the salted tops, you can leave that part out.