Caramel Cookies

5 from 1 vote

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!

Prep Time15

Cook Time15

Chilling2

Total Time30

Course: Dessert, Snack

Cuisine: American

Servings: Cookies

Calories: 333kcal

Author: Emma Burton

Ingredients

Caramel Sauce;

½ Tin Sweetened Condensed Milk (200g)
¼ Cup Golden Syrup (Or brown sugar) (90g)
2 Tbsp. Butter (25g)

Cookie Dough;

½ Cup Butter, Softened (110g)
¼ Cup Sugar (50g)
⅔ Cup Dark Brown Sugar (130g)
½ Cup Caramel Sauce
1 Large Egg
1 teaspoon Vanilla Extract
1 Tbsp. Cornflour
1 and ¾ Cups All Purpose Flour (210g)
½ teaspoon Baking Soda
½ tsp Baking Powder
⅛ teaspoon Salt
½ Cup Chocolate Chips (90g)
200 g Caramel Filled Chocolates (Rolos, Caramello, etc)

Metric - US Conventional

Instructions

First make the caramel sauce.
Place the condensed milk ,butter and golden syrup (or brown sugar) in a saucepan over a medium heat.
Bring the mixture to nearly a boil before removing from the heat and cooling before making your cookies.
Cream the butter, sugar and dark brown sugar together.
Add in the caramel sauce, egg and vanilla extract and mix together.
Mix in the flour, baking soda, baking powder, cornflour and salt.
Finally mix in the chocolate chips and break 150g of the caramel filling chocolates into pieces. Chop some in half, leave some whole.
Place the mixture in the fridge for at least 30 minutes. Line a baking tray with baking paper.
Roll the chilled dough into balls and place on the tray.
Next top the cookies with the remaining 50g of caramel filled chocolates. Can be pieces or halves of the chocolates.
Place back in the fridge for at least 90 minutes but preferably two hours.
Preheat the oven to 180°C (350°F).
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.
Allow the cookies to cool for 10 minutes before devouring!

Notes

You can use a store bought caramel sauce. If the bought caramel sauce is especially runny, reduce the amount of caramel to ⅓ cup.

You can use brown sugar in place of dark brown sugar.

Nutrition