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!

 

 

 

White Chocolate Rose Cookies

Have you seen Beauty and the Beast at the theater yet?  Make these cookies before the last enchanted rose petal falls!

Here’s my simple recipe for rose white chocolate cookies, perfect for spring cookie plates at your upcoming family gathering.  Easter is only a couple of weeks away, after all!  With sweets like these, everyone will want to be your guest… Made with rosewater, dried rose petals, and all the glitter you desire, these cookies are sure to draw a crowd.  When it comes to spring recipes, cookie bling is the way to go.

Scroll down for the recipe!


 

White Chocolate Rose Cookies

Ingredients:

  • 1 cup (2 sticks) unsalted butter, at room temperature
  • 2 oz. cream cheese, at room temperature
  • 1 cup sugar
  • 1 egg
  • 1 tsp. pure vanilla extract
  • 1 tablespoon rosewater
  • 3 ½ cups all-purpose flour
  • 1 tsp. baking powder
  • 1 pinch of salt
  • 1/2 cup white chocolate chips
  • For decoration, use edible glitter disco dust and dried rose petals.

Directions

  1. Combine butter, cream cheese, and sugar in a large bowl, and cream for several minutes. When light and fluffy, beat in the egg, vanilla, and rosewater.
  2. Whisk flour, baking powder, and salt in a separate bowl. Slowly add the dry ingredients to the butter mixture until just combined.
  3. Mix in the white chocolate chips.  Stir until evenly distributed.
  4. Heat oven to 350 degrees. After refrigerating the dough for 30 minutes, use cookie cutters to cut shapes, pulling away the scraps to avoid moving and distorting the cookies. If the dough gets too soft to work with, refrigerate it again for 15-30 minutes.
  5. Bake for 7-10 minutes, or until the cookies start to color on their edges. Let them cool completely before decorating.
  6. Sprinkle with rose petals and edible glitter!