Caramel Cookies are soft and chewy chocolate chip, caramel flavoured cookies with caramel sauce mixed right into the mixture and filled with caramel filled chocolates! Caramel overload in these cookies!
You guys! Are awesome do these sound?
I have actually had this recipe idea in my head for over a year now! The only problem was every time I attempted these caramel cookies they just would not work. Too flat, too soft, too crisp, too gooey, not chewy… The list goes on. In fact I’ve tested and tested and tested this recipe over the course of the year that I almost gave up hope of it ever succeeding. Almost.
A few weeks ago I finally cracked the code. The Caramel Cookie Code! Now here we are with perfectly soft and chewy cookies with a punch of caramel flavour filled with chocolate chips and caramel chocolates for oozy caramel in every bite. I don’t know about you but I could go for one of these right now!
The trouble in making these cookies was adding the caramel sauce directly to the cookie dough. As we all know, extra liquid means runny texture. Not the best thing for cookie dough. I finally cracked the code by adapting my Candied Maple Pecan Chocolate Chip Cookies recipe. These cookies have maple syrup added to them so it made sense that I could substitute the maple syrup for caramel sauce right? WRONG!
The caramel flavour was definitely not strong enough. So after a few tweaks here, extra caramel sauce there, dark brown sugar in place for regular brown sugar. Finally! Finally I had successful soft and chewy caramel cookies.
What Caramel Sauce Do You Use?
This is going to be the question on everyone’s lips. Now. I personally made a half batch of my caramel filling recipe. This caramel uses condensed milk as its base and results in a creamy, buttery and thick caramel. I used this as I prefer the taste to regular caramel. You can replace this caramel with a store bought caramel sauce (like this one or this one) or make a batch of my Salted Caramel Sauce if you want the salty/sweet factor in your cookies. All of these options are good but I (and my recipe testers) loved the condensed milk based caramel the best.
This is a standard cookie dough the only thing you must do is chill the dough. This is non negotiable. If you don’t chill this cookie dough the cookies will spread a a lot and turn out flat. I recommend chilling the dough for at least two hours. I found any less than that and you run the risk of them turning out flat.
If you like caramel you have to make these cookies! I hope you enjoy them as much as I do and don’t forget to #lightscamerabake on Instagram if you make these or any of my other recipes.
Soft and chewy chocolate chip, caramel flavoured cookies with caramel sauce mixed right into the mixture and filled with caramel filled chocolates! Caramel overload in these cookies!
- 200 g Sweetened Condensed Milk
- 1/4 Cup Golden Syrup (or brown sugar)
- 20 g Butter (1 Tbsp.)
- 110 g Butter, Softened (1/2 Cup)
- 1/4 Cup Sugar
- 2/3 Cup Dark Brown Sugar
- 1/2 Cup Caramel Sauce
- 1 Large Egg
- 1 tsp Vanilla Extract
- 1 Tbsp. Cornflour
- 1 and 3/4 Cups All Purpose Flour
- 1/2 tsp Baking Soda
- 1/2 tsp Baking Powder
- 1/8 tsp Salt
- 1/2 Cup Chocolate Chips
- 200 g Caramel Filled Chocolates (Rolos, Caramello, etc)
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First make the caramel sauce.
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Place the condensed milk ,butter and golden syrup (or brown sugar) in a saucepan over a medium heat.
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Bring the mixture to nearly a boil before removing from the heat and cooling before making your cookies.
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Cream the butter, sugar and dark brown sugar together.
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Add in the caramel sauce, egg and vanilla extract and mix together.
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Mix in the flour, baking soda, baking powder, cornflour and salt.
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Finally mix in the chocolate chips and break 150g of the caramel filling chocolates into pieces. Chop some in half, leave some whole.
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Place the mixture in the fridge for at least 30 minutes. Line a baking tray with baking paper.
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Roll the chilled dough into balls and place on the tray.
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Next top the cookies with the remaining 50g of caramel filled chocolates. Can be pieces or halves of the chocolates.
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Place back in the fridge for at least 90 minutes but preferably two hours.
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Preheat the oven to 180°C (350°F).
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Bake for around 10-15 minutes. The cookies will have spread slightly, the top will have a very slightly golden look to it and they will be soft to the touch.
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Allow the cookies to cool for 10 minutes before devouring!
You can use a store bought caramel sauce. If the bought caramel sauce is especially runny, reduce the amount of caramel to 1/3 cup.
You can use brown sugar in place of dark brown sugar.
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