Caramel Cream Cookies

Hit the mark with these Goetze Caramel Cream cookies!  These bullseye-shaped caramels were my candy of choice as a kid.  Whenever we were on the road stopping to fill the car with gas, I’d pick out a package of these…  Back then, I would always poke the cream center out and give the “inferior” caramel ring to my dad to eat.  Now, I have a better appreciation for the entire caramel treat.  I’m growing up, guys!

What better way to pay homage to a childhood memory than with a cookie recipe in its honor?  This recipe concept came to me late on a Sunday night, when I knew that something was missing from my life… something chewy and salty-sweet.  The obvious next step was to dabble in the kitchen with what I had on hand.  Sometimes the best inspiration comes when you’re rummaging through the cupboard.

This cookie dough is full of brown sugar, which makes the cookies softer and chewier than a recipe that calls for white granulated sugar.  I also used brown butter instead of fresh butter so that the cookies would have a slightly nutty flavor.  The recipe calls for one egg and one egg yolk; by adding an extra egg yolk instead of an entire egg, you can create a cookie that’s more dense with a fudge-y consistency.

What do you think?  Are you a chewy cookie or crunchy cookie person?  Be sure to tag your caramel creations at @hadleygolucky on Instagram, I’d love to see what you create!

Scroll down for the recipe.

Caramel Cream Cookies

Makes about 1 dozen cookies

Ingredients:

  • 14 tablespoons unsalted butter
  • 2 cups plus 2 tablespoons AP flour
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon baking powder
  • 1 3/4 cups packed brown sugar, medium or dark
  • 1/2 teaspoon salt
  • 1 large egg
  • 1 large egg yolk
  • 1 tablespoon vanilla extract
  • sea salt for topping
  • 1 package Goetze Caramel Creams

Instructions:

  1. Melt butter in a skillet over medium heat. Continue to cook and stir constantly until butter is a dark golden brown. Take the butter off the heat and let cool.  
  2. Preheat oven to 350 F degrees. Line 2 baking sheets with parchment paper or non-stick mats. Set aside.
  3. Whisk flour, baking soda, and baking powder together in medium bowl, and set aside.
  4. Add brown sugar and salt to bowl with cooled butter and mix until combined. Add egg and yolk and vanilla and mix until combined. Add flour mixture and mix just until completely combined.
  5. Form dough into balls, about 1 to 2 tablespoons each.  Press down a cream caramel into the center of each dough ball.  Sprinkle a pinch of sea salt on top of each cookie.
  6. Place cookies on prepared baking sheets 3 inches apart and sprinkle with sea salt. Bake at 350 degrees F 10-12 minutes until barely golden.  If they seem under-baked, that’s okay!  You want a soft cookie.  If the cream caramels aren’t melting enough, feel free to press them down into the cookie with a heatproof spatula halfway through the baking process.
  7. Let cool and enjoy!

 

 

 

Donut Peach Baked Doughnuts

Have you occasionally seen those squished-looking, freaks-of-nature, disc-shaped peaches at your supermarket? Called “donut peaches“, this variety of peach is certainly sweet as a doughnut.  Unable to decide whether I prefer doughnuts or these peaches, I decided to celebrate their similarities and made mini donut peach-flavored doughnuts!

I adore seeing the peaches arranged together with the mini doughnuts.  It’s as if long-lost twins were meeting each other for the first time, The Parent Trap-style.  Now for the real test… which would you grab for first?

I’ve been trying to be a little healthier these past few weeks… transitioning from whipping up a batch of cookies on a daily basis to throwing together smoothie bowls instead is no simple lifestyle tweak.  At the end of the day, the visual appeal of this baking project was too tempting a thought to neglect.  Moral of the story?  Eat peaches, eat doughnuts, eat these donut peach doughnuts.  In all aspects of life, balance is magic.  Make time for natural, from-a-tree magic as well as the (wo)man-made, brown butter-laden variety.

Scroll down for the recipe.  Make some quick treats before bidding farewell to stone fruit season!

Donut Peach Baked Doughnuts

Makes about 18 mini doughnuts

Ingredients:

  • 1 cup all-purpose flour
  • 1/2 cup sugar
  • 1/4 cup brown sugar
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 1 egg
  • 1/4 cup low-fat buttermilk
  • 1/4 cup donut peach puree (use a food processor to blend 1 to 2 peaches)
  • 1 tbsp browned butter
  • 1 tsp vanilla extract

Instructions:

  1. Preheat oven to 350 degrees.  Spray a doughnut pan with nonstick cooking spray.
  2. Combine flour, sugars, baking powder, and salt in a medium bowl.
  3. Combine egg, buttermilk, peach puree, butter, and vanilla in a separate bowl.
  4. Add wet ingredients to dry ingredients, and stir to combine.
  5. Pipe batter into your doughnut pan.
  6. Bake for 15-20 minutes, or until a toothpick inserted into a couple of doughnuts comes out clean.  If you are using a mini doughnut mold, bake 10 minutes and check.
  7. Let cool in pan for 10 minutes.  Remove the doughnuts from the pan and let them finish cooling on a cooling rack.

Donut Peach Glaze

Ingredients:

  • 1 cup powdered sugar
  • 1 tsp vanilla extract
  • 1/4 cup donut peach puree
  • 1/2 cup cream

Instructions:

  1. Put 1 cup powdered sugar into a bowl.
  2. Add the vanilla extract and a 3 tablespoons of cream. Whisk. Add more cream for a thinner texture, as desired.
  3. Add peach pure, one spoonful at a time until you’ve reached your desired consistency.
  4. Once your doughnuts are cool, dunk them in glaze.
  5. If you have the willpower, let glazed doughnuts set at room temperature for at least half an hour before eating.  This will allow the glaze to harden.