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+
servings
US Customary
Metric
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Caramel Cookies
These Caramel Cookies are decadent and chewy! These soft-baked cookies are filled with a gooey two ingredient caramel and finished with flaky sea salt, if desired.
Prep Time
1
hr
15
mins
Cook Time
15
mins
Total Time
1
hr
30
mins
Course:
Dessert
Cuisine:
American
Keyword:
caramel cookies, caramel dessert, easy cookie, salted caramel
Servings:
32
cookies
Calories:
196
kcal
Author:
Jennifer Debth
Equipment
Stand Mixer
Large Cookie Scoop
Silicone Mats
Baking Sheet
Liquid Measuring Cup - 4 cups
Ingredients
Caramel Cookies
1
cup
unsalted butter
cold and cut into cubes (
1
cup =
2
sticks)
1/2
cup
dark brown sugar
packed
1/2
cup
granulated sugar
1/2
cup
caramel sauce
(I used Smucker’s Caramel Ice Cream Topping)
2
large
eggs
cold
1
tablespoon
vanilla extract
2 1/2
cups
all purpose flour
spoon and leveled
1
(3.4 oz) box
instant butterscotch pudding mix
1 1/2
teaspoons
salt
1
teaspoon
baking powder
1/4
teaspoon
baking soda
Caramel Filling
3
(5 oz)
packages store-bought caramels
unwrapped (I used Werthers Original Chewy Caramels)
5
tablespoons
heavy cream
Maldon sea salt
for garnish
US Customary
-
Metric
Instructions
Caramel Cookies
Place butter, brown sugar, and granulated sugar into the bowl of your stand mixer.
Beat until light and fluffy, this takes a while, because the butter is cold.
Scrape down the sides, then beat in caramel sauce, eggs, and vanilla until combined.
Add in flour, instant pudding, salt, baking powder, and baking soda, and beat again, until incorporated.
Line 4 baking sheets with silicone baking mats.
Use a large cookie scoop to scoop out 32 dough balls — place 8 onto each prepared baking sheet, then chill in the fridge for 1 hour.
Preheat oven to 350 degrees F, then baked the chilled dough balls for about 12-15 minutes.
Use the back of a 1 tablespoon measuring spoon to make an indent in the middle of each cookie.
Cool slightly, then transfer to a wire cooling rack to finish cooling completely before filling with caramel.
Caramel Filling
Place the unwrapped caramels and heavy cream into a 4 cup liquid measuring cup.
Microwave the mixture for 30 seconds, then stir. Repeat until the microwave is smooth.
If the caramel becomes too thick as you work, reheat in the microwave in 15-second increments, stirring in between, until liquid again.
Pour the mixture into the idents of the cookies, then immediately sprinkle with maldon sea salt.
Serve warm, room temperature, or chilled in the fridge.
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Notes
Do not stack these cookies for storage - the caramel is too sticky.
Nutrition
Serving:
1
cookie
|
Calories:
196
kcal
|
Carbohydrates:
30
g
|
Protein:
2
g
|
Fat:
8
g
|
Saturated Fat:
5
g
|
Trans Fat:
1
g
|
Cholesterol:
31
mg
|
Sodium:
189
mg
|
Potassium:
68
mg
|
Fiber:
1
g
|
Sugar:
18
g
|
Vitamin A:
237
IU
|
Vitamin C:
1
mg
|
Calcium:
35
mg
|
Iron:
1
mg