Salted Caramel Chocolate Pillow Bliss
When you bite into one of these Salted Caramel Chocolate Pillow Cookies, you get that perfect shatter of golden, buttery pastry followed immediately by a molten, velvety chocolate center. These cookies aren't your typical chewy chocolate chip variety; they are delicate, flaky parcels that feel more like a high-end pastry shop find.
Ingredients
- 1 package 2 sheets refrigerated puff pastry, thawed but cold
- 12 chocolate truffles dark or milk chocolate
- ¼ cup salted caramel sauce
- 1 egg beaten (for egg wash)
- 2 tbsp granulated sugar
- Flaky sea salt for topping
Instructions
- Preheat your oven to 375°F (190°C). Line a large baking sheet with parchment paper.
- On a lightly floured surface, gently roll out the puff pastry sheets. Cut each sheet into 12 equal squares (for a total of 24).
- Place a chocolate truffle in the center of 12 of the squares.
- Lightly brush the edges of the filled squares with the egg wash.
- Place the remaining 12 squares on top and press the edges firmly to seal. Use a fork to crimp the edges.
- Transfer the pillows to the baking sheet. Brush the tops with egg wash and sprinkle with granulated sugar.
- Bake for 12–15 minutes, or until the pastry is puffed and golden brown.
- Allow the cookies to cool for 5–10 minutes on a wire rack.
- Drizzle the salted caramel sauce over the tops in a zig-zag pattern and sprinkle immediately with flaky sea salt.