Caramel Drop Cookies
Prep
20 mins
Cook
25 mins
Servings
8
Difficulty
Easy
These caramel drop cookies are my go to when I want something special but don't have all day to spend in the kitchen. The whole process takes less than an hour from start to finish, and honestly, most of that is just baking time. I love using brown sugar in these because it adds moisture and a deeper flavor while also providing more minerals than white sugar alone. The caramel drops do all the heavy lifting here, melting into pockets of gooey sweetness throughout each bite. They're simple enough for a beginner baker but fancy enough to impress, and with just a handful of basic ingredients, they won't break the bank either.
Ella x
Ingredients
- 250 gall-purpose flour
- 200 ggranulated sugar
- 100 gbrown sugar
- 150 gunsalted butter
- 2large eggs
- 5 gsalt
- 2 gbaking soda
- 1 mLvanilla extract
- 200 gcaramel drops
- 20 gconfectioner's sugar
- 50 goptional: chopped nuts (e.g. almonds, pecans)
Detail level
Instructions
- 1
Preheat the oven to 180°C (350°F). Line a baking tray with parchment paper.
Tip: Use a sharp knife to cut parchment paper to the right size.
- 2
Whisk together the flour, granulated sugar, brown sugar, baking soda, and salt in a medium bowl.
Tip: Make sure to get rid of any lumps.
- 3
In a large bowl, cream together the butter and sugars until light and fluffy.
Tip: Use an electric mixer for best results.
- 4
Beat in the eggs one at a time, followed by the vanilla extract.
Tip: Make sure to scrape down the sides of the bowl.
- 5
Gradually mix in the dry ingredients until just combined, being careful not to overmix.
Tip: The dough should still be slightly sticky.
- 6
Scoop the dough into balls, about 1 tablespoon each.
Tip: Leave enough space between each cookie to allow for spreading.
- 7
Place a caramel drop in the center of each ball of dough.
Tip: Press the caramel gently into the dough to create a seal.
- 8
Sprinkle with confectioner's sugar and chopped nuts (if using).
Tip: Use a spatula to gently spread the sugar and nuts evenly.
- 9
Bake for 12-15 minutes, or until the edges are lightly golden.
Tip: Keep an eye on the cookies after 10 minutes, as they can go from perfectly cooked to burnt quickly.
- 10
Remove from the oven and let cool on the tray for 5 minutes, before transferring to a wire rack to cool completely.
Tip: Let the cookies cool completely before serving.
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