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
- 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
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.
Preheat oven to 350 F degrees. Line 2 baking sheets with parchment paper or non-stick mats. Set aside.
Whisk flour, baking soda, and baking powder together in medium bowl, and set aside.
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.
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.
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.
This past week I went to a “Drunk TED Talk” in Brooklyn… and the topic was “crushes.” Perfect for Valentine’s Day, am I right? Comedian Ana Fabrega was one of the featured speakers, and she gave an achingly funny presentation on how to let your crush know that you like them. I could relate a little too well.
Valentine’s Day brings about thoughts of past crushes for everyone. I remember how on-top-of-the-world I felt after asking a guy for his e-mail address (not his phone number!) after a final theater performance in sixth grade… nope, I never emailed him! I know, so awkward. That scrap of well-earned paper is probably still in my childhood bedroom somewhere.
This year, I challenge you to ask out your crush in a much sweeter (and classier) way; with these Salted Caramel Banana Pop-Tarts! Maybe “Pop-Hearts” or “Heart-Tarts” would be a more accurate name for these cute little banana custard treats. Nothing says “I LIKE-like you” like these DIY delicacies. Scroll down for the recipe!
Salted Caramel Banana Pop-Tarts
Part 1: Banana Custard
This banana custard is to DIE for. You’ll be lucky if you actually get to the final Pop-Tart stage. All I wanted to do was eat a bowl of the custard with a spoon!
- 2 cups whole milk
- 1 teaspoon vanilla extract
- 2 ripe bananas
- 2/3 cup granulated sugar
- 5 egg yolks
- 6 tablespoons cornstarch
- 2 tablespoons unsalted butter
- Combine sliced bananas, milk, and vanilla in a medium sauce pan over low heat. Bring to a simmer.
- Strain the banana milk through a mesh sieve. Discard the solids. Put back over the heat and bring to a simmer.
- In a separate bowl, whisk together the sugar, egg yolks, and cornstarch.
- When the banana milk is hot, temper it in the egg mixture. By adding a small amount of the hot milk into the egg mixture, you avoid creating little bits of scrambled the eggs. Transfer everything back into the saucepan.
- Cook the custard on low heat until it thickens and starts to bubble. Remove the pan from the heat and stir in the butter, until the mixture has a smooth consistency.
- Refrigerate until cool and thick. Cover with plastic wrap, pressing the wrap up against the custard to prevent a skin from forming.
Part 2: Pop-Tart Dough
This pie dough is light and flakey. I suggest rolling out the dough as thin as you can so that the banana filling flavor isn’t overpowered.
- 2 cups + 2 tablespoons all-purpose flour, plus more for rolling
- 1 teaspoon salt
- 1 teaspoon granulated sugar
- 1 cup unsalted butter, cold and cut into around 1/2-inch cubes
- 4 – 5 Tablespoons ice water
- one egg
- Mix together the salt, flour, and sugar.
- Add butter and mix until the butter is fully incorporated and the mixture is crumbly. Add water.
- Form dough into a ball and chill for about an hour.
- Roll dough out onto a floured surface. The thinner you roll out the dough, the stronger the banana filling taste will be.
- Cut dough into desired Pop-Tart shapes, and make sure that each piece has a match.
- Arrange the bottom halves of your Pop-Tarts on a baking sheet, spaced evenly apart.
- Mix the egg and paint a thin layer onto one side of the bottom Pop-Tart halves. This will help to glue the bottom half of the Pop-Tart to the top half.
- Place a spoonful of banana custard in the middle of each piece.
- Place the matching half on top of each piece. Using a fork, press the edge of the top into the bottom.
- Bake at 375 degrees for 25 to 30 minutes until golden. Rotate half way through baking. Let cool before adding the icing and the caramel.
Part 3: Vanilla Glaze
This is a basic vanilla glaze that I often use on sugar cookies.
- 1 cup powdered sugar
- 2 tablespoons half and half, with more as needed to reach desired consistency
- 1/4 teaspoon vanilla extract
- Gradually incorporate the half and half into the powdered sugar. Once desired consistency has been reached, add vanilla.
- Pour on top of baked Pop-Tarts.
Part 4: Caramel Sauce
- 1 cup brown sugar
- 1/2 cup butter
- 1/4 cup milk
- 1 teaspoon vanilla extract
- Bring brown sugar, butter, and milk to a gentle boil and cook until thickened, 1 to 2 minutes. Remove from heat and add vanilla extract.
- While still very hot, drizzle on top of glazed Pop-Tarts.
I topped the Pop-Tarts off with a pinch of sea salt on top of each heart. I also added a few pieces of edible gold leaf.