Chocolate kisses with caramel filling

Instructions

Preheat the oven to 180 ° C. Spray a baking sheet with nonstick spray.

1 Cream the butter and sugar with an electric mixer until pale and fluffy. Add the syrup and mix thoroughly.

2 Sift the flour, cocoa and baking soda together. Stir with a wooden spoon into the butter mixture. Add the chocolate chips and stir. Let rest  for 15 minutes in the refrigerator until firm.

3 Scoop small tablespoons (15 ml) of dough and roll between your palms into balls. Place the balls two fingers apart on the baking sheet and bake for 10-12 minutes.

4 Leave for 10 minutes on the baking sheet to cool and for the cookies to retain their shapes. Cool a cooling rack.

5 Prepare the caramel filling while the cookies are cooling. Stir the caramel twice, but do not stir too frequently, otherwise it becomes runny. Spoon the caramel into a piping bag with a star nozzle.

6 Devide the cookies in two and spray half with caramel. Press the cookies lightly together.