Caramel Swirl Cookies Recipes

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CARAMEL SWIRLS



Caramel Swirls image

In my opinion, cookies are the best dessert to make...and to eat! With a crisp outside and chewy caramel filling, these are likely one of my very favorites. -Jan Smith, Star, Texas

Provided by Taste of Home

Categories     Desserts

Time 40m

Yield 6-1/2 dozen.

Number Of Ingredients 9

1 cup butter, softened
4 ounces cream cheese, softened
1 cup packed brown sugar
1 large egg yolk
1 teaspoon maple flavoring
2-3/4 cups all-purpose flour
FILLING:
30 caramels
6 ounces cream cheese, softened

Steps:

  • In a large bowl, cream butter, cream cheese and brown sugar until light and fluffy. Beat in egg yolk and flavoring. Gradually beat flour into creamed mixture. Refrigerate 2 hours or until easy to handle., In a microwave-safe bowl, melt caramels; stir until smooth. Stir in cream cheese until blended; set aside. Divide dough in half. Roll each portion between two pieces of waxed paper to 1/4-in. thickness. Spread caramel mixture over dough to within 1/2 in. of edges., Roll up tightly jelly-roll style, starting with a long side. Wrap rolls in plastic wrap; refrigerate 4 hours or until firm., Preheat oven to 350°. Unwrap and cut dough crosswise into 1/4-in. slices. Place 1 in. apart on greased baking sheets. Bake 12-14 minutes or until golden brown. Remove from pans to wire racks to cool.

Nutrition Facts : Calories 76 calories, Fat 4g fat (2g saturated fat), Cholesterol 13mg cholesterol, Sodium 41mg sodium, Carbohydrate 9g carbohydrate (5g sugars, Fiber 0 fiber), Protein 1g protein.

MIX-AND-MATCH SWIRL COOKIES RECIPE BY TASTY



Mix-And-Match Swirl Cookies Recipe by Tasty image

Here's what you need: unsalted butter, sugar, large egg, vanilla extract, all-purpose flour, baking soda, baking powder, peanut butter, chocolate hazelnut spread, cocoa powder, strawberry jam, cream cheese, chocolate cookie wafer, cookie cream filling, rainbow sprinkles, white chocolate

Provided by Matthew Johnson

Categories     Desserts

Yield 6 servings

Number Of Ingredients 16

1 cup unsalted butter, softened
1 ½ cups sugar
1 large egg
1 teaspoon vanilla extract
2 ¾ cups all-purpose flour
1 teaspoon baking soda
½ teaspoon baking powder
½ cup peanut butter
½ cup chocolate hazelnut spread
2 tablespoons cocoa powder
¼ cup strawberry jam
¼ cup cream cheese
½ cup chocolate cookie wafer
½ cup cookie cream filling
½ cup rainbow sprinkles
½ cup white chocolate, melted

Steps:

  • In a medium bowl, cream the butter and sugar with a hand mixer until light and fluffy.
  • Add the egg and vanilla extract and mix until fully incorporated.
  • Add the flour, baking soda, and baking powder, and mix until the dough is crumbly, but holds together when squeezed.
  • Split the base dough in half, add your desired mix-ins, and incorporate them fully.
  • We used chocolate hazelnut spread and cocoa powder for one half and peanut butter for the other.
  • Roll out each dough between two sheets of parchment paper until it's ¼-inch (6-mm) thick. Chill both doughs for 30 minutes.
  • Place one half of flavored dough on top of the other and start to roll up the doughs into a swirl. Wrap the roll in plastic wrap and chill in the fridge until solid, about 4 hours.
  • Preheat the oven to 350°F (180°C). Line a baking sheet with parchment paper.
  • Once chilled, unwrap the dough, slice into ½-inch (1 cm) thick coins, and place them on the baking sheet at least 2 inches (5 cm) apart, as the cookies will spread while baking.
  • Bake the cookies for 10 minutes. Let cool at room temperature for about 30 minutes.
  • Try additional combinations.
  • Enjoy!

Nutrition Facts : Calories 1042 calories, Carbohydrate 109 grams, Fat 62 grams, Fiber 4 grams, Protein 15 grams, Sugar 58 grams

SUGAR SWIRL COOKIES RECIPE BY TASTY



Sugar Swirl Cookies Recipe by Tasty image

Here's what you need: butter, sugar, egg, vanilla extract, salt, flour, red food coloring, sprinkles

Provided by Katie Aubin

Categories     Snacks

Yield 12 servings

Number Of Ingredients 8

8 tablespoons butter, soft
1 cup sugar
1 egg
½ teaspoon vanilla extract
½ teaspoon salt
1 ½ cups flour
½ teaspoon red food coloring, (or customize it with other colors)
sprinkles, to taste

Steps:

  • In a large bowl, mix together butter and sugar until light and fluffy.
  • Mix in egg, vanilla, and salt.
  • Mix in flour.
  • Make the dough into a ball and cut into two halves.
  • Add food coloring to one half of the dough, working it in until evenly mixed.
  • On a large cutting board covered in plastic wrap, use a rolling pin to roll out each piece of dough to make two 12x9-inch (30x22-cm) rectangles. Tip: Place wax paper over the dough while rolling to keep the dough from sticking to the rolling pin.
  • Take the colored dough rectangle and place it over the other regular dough rectangle.
  • Use the plastic wrap under the regular dough rectangle to help you roll the two rectangles up.
  • Fill a flat dish or baking pan with sprinkles. Roll the dough around it until the outside is completely coated.
  • Chill for at least 4 hours.
  • Preheat the oven to 375°F (190°C).
  • Cut the dough into ¼-inch (6-mm) slices and place them on a cookie sheet.
  • Bake for 8-10 minutes, until blonde.
  • Enjoy!

Nutrition Facts : Calories 164 calories, Carbohydrate 20 grams, Fat 8 grams, Fiber 0 grams, Protein 1 gram, Sugar 11 grams

CARAMEL SWIRL COOKIES



Caramel Swirl Cookies image

These are really good...had them first at a Church function...and just had to track down the recipe.

Provided by grandma2969

Categories     Dessert

Time 6h12m

Yield 5 dozen

Number Of Ingredients 8

1 cup butter, softened
1 large egg yolk
4 ounces cream cheese, softened
1 cup brown sugar, packed
1 teaspoon maple flavoring
2 3/4 cups flour
30 caramels, unwrapped
6 ounces cream cheese, softened

Steps:

  • In a large bowl, cream butter, cream cheese, and brown sugar,.when well mixed.
  • Add egg yolk and maple flavoring -- mix well.
  • Gradually add flour, mix to combine.and refrigerate for 2 hours.to chill well.
  • Meanwhile, in a saucepan, melt caramels, stir in cream cheese, until well blended.
  • Set aside.
  • Divide chilled dough in half.roll each portion between waxed paper to 1/4" thickness.
  • Spread caramel mixture over dough to within 1/2" of edges.
  • Roll up tightly, jelly roll style, starting at long side.
  • Wrap each roll in plastic wrap, refrigerate 4 hours.
  • Unwrap and cut into 1/4" thick slices.
  • Place 1" apart on greased sheets.
  • Bake at 350° for 12-14 minutes or until golden brown.
  • Remove to racks to cool.
  • To prepare CARAMEL FILLING:.
  • Unwrap caramels and place in a small sauce pan over low heat -- cook till melted, stirring occasionally -- add softened cream cheese, and stir to combine.

Nutrition Facts : Calories 1181.7, Fat 62.8, SaturatedFat 36.2, Cholesterol 201.2, Sodium 670.3, Carbohydrate 144.8, Fiber 1.9, Sugar 84.4, Protein 14.2

CHOCOLATE AND DULCE DE LECHE CARAMEL SWIRL COOKIES RECIPE - (4.5/5)



Chocolate and Dulce de Leche Caramel Swirl Cookies Recipe - (4.5/5) image

Provided by ruthg

Number Of Ingredients 11

10 ounces semisweet chocolate, finely chopped
1/2 cup plus 2 tablespoons all-purpose flour
1 1/2 tablespoons plus 1/2 teaspoon unsweetened cocoa powder
1/4 teaspoon baking powder
1/4 teaspoon kosher salt
5 tablespoons unsalted butter, at room temperature
1 cup plus 2 tablespoons granulated sugar
3 large eggs, at room temperature
1/2 tablespoon vanilla extract
1 cup milk chocolate chips
1/2 cup dulce de leche caramel

Steps:

  • Center a rack in the oven and preheat the oven to 350 (F). Prepare your cookie trays by lining with parchment paper or a Silpat mat. Place 10 ounces finely chopped semisweet chocolate in a double boiler over medium heat (or, in a heatproof bowl over a saucepan of very hot water, with the bottom of the bowl NOT touching the water). Use a rubber spatula to stir the chocolate occasionally until it is melted and smooth. Once the chocolate is completely melted, remove heat and allow to cool for 5 to 10 minutes as you go through the other recipe steps. In a medium bowl, whisk together 1/2 cup plus 2 tablespoons all-purpose flour, 1/2 tablespoon plus 1/2 teaspoon unsweetened cocoa powder, 1/4 teaspoon baking powder and 1/4 teaspoon kosher salt. In the bowl of a freestanding electric mixer fitted with a paddle attachment, combine 5 tablespoons unsalted butter and 1 cup plus 2 tablespoons granulated sugar. Beat together on medium-high speed until well combined and the mixture has turned light and fluffy, around 5 minutes. Once the mixture is light and fluffy, slow the mixer to its lowest setting and add 3 eggs, one at a time, only adding the next egg until the previous egg before it has been fully incorporated into the batter. Once all the eggs have been added, scrape down the sides of the bowl with a rubber spatula. Increase the mixer speed to medium-high and beat for another 2 to 3 minutes until the mixture is very light, creamy, and pale in color. Once the mixture is light and cream, lower the mixer to its lowest setting and add the slightly cooled melted chocolate (from the 2nd step) and 1/2 tablespoon vanilla extract and mix until just combined and the batter is a uniform chocolate color. Remove the bowl from the mixer and sprinkle the dry ingredients (from the 3rd step) evenly over the surface of the chocolate mixture, before folding them in using a rubber spatula. BE CAREFUL NOT TO OVERWORK THE BATTER AFTER YOU ADD THE FLOUR, or your cookies will be tough and I will cry for you. Simply fold until the dry ingredients have just been incorporated - it's okay to have one or two flour streaks left. Once the flour mixture has been incorporated, fold in 1 cup milk chocolate chips and stir until just evenly dispersed. Once the chocolate chips have been folded in, drizzle some of the 1/2 cup of dulce de leche caramel on top of the batter - DO NOT MIX IN. Unmixed dulce de leche drizzle is what gives the cookies their interesting swirls. Use a 2-tablespoon sized cookie dough scoop to portion out the cookies as soon as you finish making the batter. The batter will be very soft at first, but it firms up quickly as it sits so act fast. Scoop each portion onto the parchment lined baking sheets, placing them about 2 inches apart. Continue drizzling dulce de leche over the batter before scooping until all the dulce de leche is used. Bake the cookies in the preheated oven until they are cracked all over the tops and softly set, about 14 to 16 minutes. Remove the pans from the oven and cool on a wire rack. Allow the cookies to cool completely before removing them from the baking sheets with a metal spatula. -

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