Caramel Cookies

June 21, 2017


CARAMEL COOKIES!!!! [This is not a typo... these "caramel cookies" deserve to be announced. Out loud. On every given occasion...]

CARAMEL COOKIES! CARAMEL COOKIES! CARAMEL COOKIES! Okay - I'm done... for now. Indulge me for a moment, whilst I explain. As surprising as this may seem, I've never made these scrumptious delights before, but the first-time result is reason enough to rank CARAMEL COOKIES as your new favourite go-to.

Personally speaking, I've come to fancy an appeasing midnight snack (especially given these long winter nights) - and these tastebud teasers hit the spot, perfectly! Although, I feel obligated to warn you that they are quite rich... but if reason must prevail than let it be that a bit of sugar is good for the soul... and sweet tooth.

Cookies have an inherently crunchy texture (as opposed to your average biscuit), which is why I prefer them. This batch of cookies have the added benefit of being softened by a sweet and tangy center- in this case- caramel! This masterpiece needs only to be baked for approximately 9 minutes (any longer will result in a hard and tough-to-chew outcome).

Don't think twice about whippin up a batch of CARAMEL COOKIES (and announcing as such)... Trust me when I say that there'll be remnants of cookie crumbs within a matter of hours... that was definitely the case InTheMidnightKitchen.

Au voir!


Recipe: Caramel Cookies



  • 14 tablespoons of butter- cubed and separated

  • 2 cups of plain flour- sifted

  • 1/2 teaspoon baking soda

  • 1 teaspoon baking powder

  • 1 1/2 cups light brown sugar

  • 1/2 teaspoon salt

  • 1 egg

  • 1 egg yolk

  • 1 tablespoon almond essence

  • 20 soft chewy toffees


  • Melt 10 of the cubed butter chunks in a pan, and continue stirring on a medium heat until the butter becomes dark brown (not burnt). Remove from the heat after its browned, and add the other 4 cubes and whisk them in fully to the warm butter. Then set aside. 

  • Heat the oven to 200 degrees C, and line a flat tray with baking paper

  • Combine the sifted flour, baking powder, baking soda, and set aside.

  • Add the sugar and salt to the cooled butter and combine well. 

  • Then add the eggs and almond essence (or any essence you prefer) to the butter mixture.

  • The add the flour mixture with a wooden spoon or creaming attachment on your mixer. 

  • Take one level tablespoon of the dough, and flatten it, add the toffee to the middle. Then take another piece of dough and put it on top (almost like a sandwich), pat down the edges, and make into a ball.

  • Continue this way until they're all round balls, and flatten them in the palms of your hand.

  • Bake for about 9 minutes, but keep an eye out because longer than that they may burn or become too hard. 



























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