caramel cookies

<p>These salted caramel chocolate chip cookies are chewy on the outside and gooey on the inside. With pieces of caramel baked right in, there's a bit of chocolate and caramel in every bite!</p>

Salted Caramel Chocolate Chip Cookies

old fashioned oats

all-purpose flour

tsp baking soda

salt

cinnamon

unsalted butter, melted

brown sugar

sugar

tbsp vanilla extract

eggs

chocolate chips

Werther’s soft caramels, chopped

For the caramels, I chopped mine in half and used a large 2oz cookie scoop. If you&#8217;re using a smaller scoop, cut the caramels into quarters to make even smaller pieces. They&#8217;re also much easier to chop when they&#8217;ve had time to chill in the fridge. Set aside.

Dump 3/4 cup of old fashioned oats into a food processor and pulse 5-6 times. You should be left with some finely ground bits with some larger chunks. See photo in post for reference.

Whisk together the oats, flour, baking soda, salt, and cinnamon. Set aside.

In a large bowl, whisk together the sugars and melted butter. Keep whisking until you get a smooth and silky consistency. See photo above for reference.

Fold in the dry ingredients until combined. Then, fold in the chocolate and caramels.

Scoop your cookie dough side-by-side onto a small cookie sheet lined with parchment paper. This recipe makes 18-20 large cookies. Refrigerate for AT LEAST 4 hours, but preferably overnight.

When ready, preheat the oven to 350F and bake 4-5 cookies at a time on a large baking tray lined with parchment paper. Place the rest back in the fridge when the others bake. 

Bake for 15-17 minutes for large cookies, 13-15 for regular cookies. The edges should be a nice golden brown and the center still slightly doughy.

You may get some cookies where the caramels melt out. If that&#8217;s the case, take a knife and cut off some of the excess then use a spoon to push the cookie back together. Do this while the cookie is still warm and on the baking tray.

Let them rest for a few minutes before transferring to a cooling rack. Sprinkle with sea salt when they&#8217;re still warm.

For a more gooey cookie, enjoy when they&#8217;re still warm. Otherwise, eat them at room temperature for a perfectly soft center. 

Love that you have an option to halve the recipe. Not that I wouldn't want the whole batch though!

I loved this recipe! Gave some to my husband and in-laws, and they loved it too! Definitely 5 stars for the flavour profile. I just had one question. I followed your recipe exactly, but my cookies came out super thick and didn’t flatten out like yours did in the pics. I have no idea why this would happen, I did kept my cookie dough balls on the tray in the fridge overnight, but didn’t take them out until later that day. Do you think I kept it in the fridge to long? Is there a max time limit for keeping cookie dough refrigerated? I look forward to hearing from you! 😃

A very good base to substitute other goodies,such as Heath bar bits and chopped nuts
I found that the caramel candy tends to get chewy.when baked, so i.did melt them and stirred in a tablespoon of cream into them. Let them cool and scooped them.intp small balls. After chilling the dough balls, I imbedded the caramel back into the center of the cookies before baking. There was less caramel oozing during baking and the cookies were more uniform.

Soft and chewy caramel cookies sprinkled with a little bit of sea salt. The perfect combination of sweet and salty in one delicious cookie!

Caramel Cookies Recipe

all purpose flour

unsalted butter (softened)

white sugar

tsp vanilla extract

caramel chips

caramel

Preheat the oven to 350°F

In a bowl add flour, baking soda, and salt. Mix.

In a separate bowl, or a mixing bowl, beat together brown sugar, butter, and white sugar until creamy. Add the eggs, one at a time, and beat until fluffy. Add the vanilla and mix.&nbsp;&nbsp;

Add the dry ingredients to the sugar mixture. Mix until dough is combined.

Fold in the chocolate and caramel chips. Roll the dough into 1 1/2 inch-2 inch balls and place on a baking sheet. Bake for 12-13 minutes,

Right when the cookies come out of the oven press 3 caramel pieces into the top of each cookie and then sprinkle with coarse salt. The caramels will melt and the salt will set in.&nbsp;If needed, place the cookies back into the oven for an additional minute to help the caramel&nbsp;pieces melt in the cookie.&nbsp;

These chewy cookies are made with a delicious combination of dried blueberries, caramel bits, white chocolate and oatmeal.

Blueberry, Caramel and White Chocolate Oatmeal Cookies

butter

Cup sugar

Tablespoons pure vanilla

Cups all purpose flour

Cups oatmeal (I used quick oats)

baking soda

Cups Caramel Bits (by Kraft)

Cups dried blueberries (found mine at Costco)

chocolate chocolate

Preheat oven to 350 degrees F. 

In a stand mixer, beat the butter and sugars until light and fluffy. 

Beat in eggs and vanilla until well combined.

Place flour, oatmeal, baking soda and salt into a large bowl; mix to combine.

Add dry ingredients to wet ingredients along with the caramel bits, blueberries and white chocolate. Mix until just combined.

If using a muffin top pan, spray with cooking spray, scoop about 1/4 Cup dough into each muffin top pan cup, then press to about 1/2 inch thick. Bake for 11-14 minutes or until edges are just golden brown. 

If using a normal baking sheet. Use a medium cookie scoop and scoop dough onto a silpat or parchment lined baking sheet. Bake for 9-11 minutes or until edges are just turning golden brown. 

Remove and let cool for 5 minutes before removing from pan.

These gluten free caramel cookies taste kind of like Twix bars… but better. With a perfectly buttery and crisp shortbread base, a luxurious gooey-chewy caramel layer and a crisp chocolate shell, they’re just outrageously delicious. They’re also surprisingly easy to make – and yes, that includes the from-scratch caramel! So, if you’ve been missing Twix bars, you can now make your own homemade, gluten free, caramel-packed treats inspired by this candy classic.

Gluten Free Caramel Cookies (Homemade Twix)

65 g (½ stick + ½ tbsp) unsalted butter, softened

g (2 ½ tbsp) caster/superfine sugar

vanilla bean paste ((or 1 tsp vanilla extract))

flour

g (¼ cup) corn starch (US)/cornflour (UK)

g (4 tsp) whole milk, room temperature

+ ½ tbsp) double/heavy cream

g (½ cup) granulated or caster/superfine sugar

golden syrup

salt (optional)

flaky sea salt (optional)

Adjust the oven rack to the middle position, pre-heat the oven to 320ºF (160ºC) and line two large baking sheets with baking/parchment paper.

In a large bowl, mix the softened butter, sugar and vanilla together with a wooden spoon or rubber spatula until combined. Tip: Don’t cream or aerate the mixture, as that can make the cookies spread out in the oven and lose their shape, which is something you want to avoid (note the absence of any raising agents for the same reason).

Sift in the gluten free flour blend, corn starch, xanthan gum and salt. Mix it all together until you get a fairly dry mixture – it will be very crumbly and it won’t stick together very well.

Add the milk and mix well until it starts coming together.

Give it a thorough knead (because it’s gluten free you don’t need to worry about over-working the dough!) until it comes together in a smooth ball. The cookie dough might be very slightly crumbly or crack in places, but it should hold together well.

Roll the dough to a thickness of about 4-5mm between two sheets of baking/parchment paper. Tip: Rolling between sheets of baking/parchment paper reduces cracking and also means that you don’t need to flour your surface, which in turn eliminates the possibility of incorporating extra flour into the cookie dough.

Use a 2 inch (5cm) round cookie cutter to cut out the cookies. Re-roll any scraps to make more cookies until you&#39;ve used up all the cookie dough. You should get about 22 cookies.

Transfer them onto the lined baking sheets and bake them, one baking sheet at a time, at 320ºF (160ºC) for about 20-24 minutes or until evenly golden brown. Tip: The slightly lower oven temperature (compared to the more usual 350ºF/180ºC) works better here, as it gives a more even bake.

Allow to cool on the baking sheets for about 10 minutes, then transfer them to a wire cooling rack to cool completely. Set aside until needed.

Gluten free shortbread:

In a saucepan (or in a microwave-safe bowl in the microwave), heat the double/heavy cream and half of the butter together until hot and all the butter has melted. Set aside until needed, making sure that the mixture stays warm.

In another saucepan, combine the sugar and golden syrup, and cook over medium-high heat with frequent stirring until the mixture reaches 295ºF (145ºC).

Remove from heat, pour in the cream mixture and stir well until combined.

Return to the heat and cook with constant stirring until the mixture reaches 235-240ºF (112-116ºC). Immediately remove from heat and stir in the remaining butter and salt (optional).Tip: In the 235-240ºF (112-116ºC) temperature range, the sugar is in the so-called &#39;softball&#39; stage. This means that once cooled to room temperature, the caramel will be pleasantly chewy, without being too soft or too hard.

Allow the caramel to cool to 120-130ºF (50-55ºC) before assembling the cookies.

Homemade caramel:

Once the caramel has cooled to 120-130ºF (50-55ºC), transfer it into a piping bag fitted with a small round nozzle (the nozzle diameter should be about ⅓ inch/8mm).

Pipe the caramel in a spiral going out from the centre of the cookie (see the post for photos). Make sure to leave about 3-4mm of caramel-free space around the edge, as the caramel will spread ever so slightly after piping.

Chill the caramel-topped cookies in the fridge for about 30 minutes. Tip: This sets the caramel even further, which helps when you dip the cookies into the slightly warm chocolate in the next step.

Assembling the caramel cookies:

Dip the slightly chilled caramel-topped cookies into melted chocolate (ideally, use tempered chocolate for the best shine and crisp texture).

After you’ve dipped them into the chocolate, lift them out with a fork and make sure to allow the excess chocolate to drip away – you want a fairly thin, even chocolate layer. To achieve this, I like to use a small offset spatula to gently remove the excess chocolate from the top of the cookie, and then tap the fork on the side of the bowl to shake off the rest.

Place the chocolate-covered cookies on a wire rack (ideally, cover the wire rack with a sheet of cling film, as that makes it easy to remove the cookies after the chocolate has firmed up) and allow the chocolate to set at room temperature for 15-20 minutes. If it’s correctly tempered, you shouldn’t need to refrigerate the cookies.

Chocolate shell:

Use the leftover chocolate to drizzle or pipe a few ‘zig-zag’ lines on top of the set chocolate shell, and then sprinkle them with some flaky sea salt.

Allow the chocolate decoration to set before serving.

Decorating (optional):

The cookies keep well in a closed container in a cool dry place for about 1 week.

Storage:

These thin and crispy Lace Cookies are a quick and easy treat made with just 7 ingredients. They're sweet, buttery caramels in crispy cookie form!

Lace Cookies

tbsp (84 grams) unsalted butter

(150 grams) packed brown sugar

tbsp milk

(43 grams) all-purpose flour

almond flour

tsp salt

Preheat oven to 350°F and line a cookie sheet with parchment paper or silicone baking mats.

In a medium-sized saucepan, combine butter, brown sugar and milk. Cook over low heat, stirring regularly, until butter and sugar have melted.

Once butter and sugar are melted, turn heat up to medium and cook mixture just until it begins to boil.

Remove from heat and add vanilla extract, flours and salt, stirring until completely combined.

Allow to cool for about 5 minutes, then drop by 1 1/2 teaspoons (half a tablespoon) onto prepared cookie sheet. Space cookies about 2-3 inches apart. The cookies will spread quite a bit in the oven. The cookie dough mixture will thicken as it cools, but that won&#8217;t affect the outcome of the cookies.

Bake for 7-10 minutes, or until the cookies are golden in color. Keep an eye on them towards the end of baking because they can burn quickly.

Allow cookies to cool for 3-4 minutes or until they are firm enough to move, then transfer to a cooling rack to finish cooling.

Hi, 
How much is 6 tbsps butter in grams ? 
Also can you put a video of dropping the cookies it will be easier to understand if possible 

Thanks 
Mayanka 

Great recipe to have on hand when emergency cookie requests are made by grands! Are these also able to be rolled up and then cooled in order to make a cigar shape to dip?

So a few things... 
1. I LOVED the taste of this batter! 
2. I used Anthony's unblanched almond flour. Do not recommend doing this. Lol super hard to tell when they were golden brown, and it gave it a mealy texture (which I didn't mind! It got me thinking of russian tea cakes.....) but I don't think that texture was intended in this recipe. 
3. I also used coconut milk, instead of regular. Not sure if that could have contributed to the following issues I had. 🤔
4. I just greased the pan with spray grease, like Pam. First pan I think was in the oven a little too long, and not greased enough. They ended up being a little too crunchy, and stuck horribly! And I only let them cool about 3 minutes before trying to move. 
5. Second and third pan, I heavily greased, and didn't bake as long. They still stuck, but not as bad. When I tried to transfer them, they ended up looking kind of scrunched. Lol   I also may have greased them a little too much, as I could taste the Pam. 😂  

Sooo...I'm guessing the parchment paper or silicone mat recommended, is a necessity for this. Lol 
I would definitely try these again, using blanched almond flour, and parchment paper!!

Yes, because of the nature of these cookies, you'll need something nonstick, like parchment paper or a silicone mat.

Really taste and texture great. Mine just came out very buttery (greasy) on the bottoms, which is why I didn't end up coating them with chocolate, like I wanted to. Is this normal? Can I use less butter in the recipe?

The have become "crack" cookies with my family and friends. Making these for the 3rd time since the holidays.

Smooth salted caramel, crunchy toffee chips, and chocolate wrapped up in one super easy No Bake Caramel Cookie! I can't think of a thing not to love about these cookies!

No Bake Caramel Cookies

butter (1 1/2 sticks)

evaporated milk

instant butterscotch pudding mix

oats

toffee chips

Bring sugar, butter, and evaporated milk to a rolling boil over medium heat. Stir frequently.

Remove from heat and add oats, dry pudding, and salt. Let sit for a few minutes until it cools a little bit.

Line a cookie sheet with wax paper.

Add chocolate chips and toffee chips to cookie mixture. Gently stir being careful to not over stir or else the chocolate chips will be totally incorporated.

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