Daim are Swedish candies that have pieces of crunchy caramel enrobed in creamy milk chocolate. Though firm at room temperature, when you heat them the caramel becomes soft and chewy. I bought them at the Swedish market at Ikea, though some specialty foods stores will carry them in the states. If you can find them, it is worth picking up a package because they have a unique flavor, in addition to being incredibly delicious. A Heath or Skor bar is the closest thing you can come to Daim most of the time in these (Southern California) parts.
When I bought the Daim, I had it in mind to make a batch of cookies with them. I’ve had Samantha’s Chocolate Walnut Daim Cookies before, but her delicious variation has walnuts, which I needed to excluse here due to allergies (not mine). Her cookies are fantastic, but since I don’t have the recipe I was forced to make up my own. Of course, for inspiration, I had to eat a few bit-sized pieces of Daim while I waited.
The cookies are really perfect: buttery, sweet, crisp on the edges with a slight chew in the center. They are absolutely best right out of the oven – but what cookie isn’t? When they’re warm from the oven, the candies are soft and chewy, but after the cookies have fully cooled, the Daim manage to remain fairly delicate, not crunchy. The cookies will lose a bit of their crispness over the next few days when they are stored in an airtight container, but they do keep quite well. The Daim melt slightly into the cookies and are a fantastic addition. The combination of chocolate and caramel is addictive and somehow the ratio produced by crushing Daim bars seems to be ideal. These cookies are on the flatter side, but that just means that they are easier to pack up and send fo a friend. And I highly recommend sharing a batch of these with at least one other person, since you’ll definately be in danger of eating the whole batch if left alone with them.
2 1/2 cups all purpose flour
1 tsp baking soda
1/2 tsp salt
1 cup butter
1 cup sugar
1/2 cup brown sugar
1 tsp vanilla extract
1 1/3 cups (8-oz.) lightly smashed Daim pieces
Preheat oven to 350F. Line a baking sheet with parchment paper.
In a medium bowl, whisk together flour, baking soda and salt.
In a large bowl, cream butter and sugars. Beat in eggs one at a time, followed by vanilla. Gradually – by hand or with the mixer on low speed – work in the flour. Stir in Daim pieces.
Drop heaping tablespoonfuls onto the prepared baking sheet.
Bake at 350F for 10-12 minutes, until golden brown around the edges.
Cool for 3-5 minutes on the baking sheet, then transfer to a wire rack to cool completely.
Makes 4 dozen