Caramelcreamscookies Recipes

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CARAMEL CREAMS



Caramel Creams image

These cookies are delicious plain, but I like to make them into sandwich cookies with the brown butter filling. In a pinch, you can use a can of frosting. -Barbara Youngers, Kingman, Kansas

Provided by Taste of Home

Categories     Desserts

Time 35m

Yield about 3 dozen.

Number Of Ingredients 12

1 cup butter, softened
2/3 cup packed brown sugar
2 large egg yolks
1/2 teaspoon vanilla extract
2-1/2 cups all-purpose flour
1/3 cup finely chopped pecans
1/4 teaspoon salt
FILLING:
2 tablespoons plus 1-1/2 teaspoons butter
1-1/2 cups confectioners' sugar
1/2 teaspoon vanilla extract
2 to 3 tablespoons heavy whipping cream

Steps:

  • Cream butter and brown sugar until light and fluffy. Beat in egg yolks and vanilla. In another bowl, whisk flour, pecans and salt; gradually add to the creamed mixture and beat well. Shape into two 10-in. rolls; wrap each in plastic. Refrigerate for 1-2 hours. , Preheat oven to 350°. Unwrap rolls and cut crosswise into 1/4-in. slices. Place 2 in. apart on ungreased baking sheets. Bake until golden brown, 11-13 minutes. Remove to wire racks to cool. , For filling, melt butter in a small saucepan over medium heat until golden brown. Pour into a large bowl; beat in confectioners' sugar, vanilla and enough cream to achieve spreading consistency. Spread on the bottoms of half of the cookies; cover with remaining cookies.

Nutrition Facts : Calories 132 calories, Fat 7g fat (4g saturated fat), Cholesterol 27mg cholesterol, Sodium 65mg sodium, Carbohydrate 16g carbohydrate (9g sugars, Fiber 0 fiber), Protein 1g protein.

CARAMEL COOKIES



Caramel Cookies image

Buttery and nutty refrigerator cookies made with brown sugar for a caramel flavor.

Provided by ALISA4392

Categories     Desserts     Cookies     Refrigerator Cookie Recipes

Time 8h20m

Yield 24

Number Of Ingredients 9

½ cup butter, room temperature
2 cups packed brown sugar
3 eggs
½ teaspoon vanilla extract
3 ½ cups all-purpose flour
½ teaspoon baking soda
1 teaspoon cream of tartar
½ teaspoon salt
1 cup chopped walnuts

Steps:

  • In a large bowl, cream together butter and brown sugar until smooth. Beat in the eggs one at a time then stir in the vanilla. Sift together the flour, baking soda, cream of tartar and salt; blend into the creamed mixture. Mix in the walnuts. Form dough into long roll about 2 inches in diameter. Wrap in waxed paper and refrigerate overnight.
  • Preheat oven to 350 degrees F (175 degrees C). Lightly grease cookie sheets or line with parchment paper. Unwrap the roll of dough and using a sharp knife, slice the roll into 1/4 inch coins. Place cookies 2 inches apart onto the prepared cookie sheets.
  • Bake for 10 to 12 minutes in the preheated oven. Remove from cookie sheets to cool on wire racks.

Nutrition Facts : Calories 211.3 calories, Carbohydrate 32.7 g, Cholesterol 33.4 mg, Fat 7.8 g, Fiber 0.8 g, Protein 3.5 g, SaturatedFat 2.9 g, Sodium 116.3 mg, Sugar 18 g

CARAMEL FOR COOKIES



Caramel for Cookies image

Use this recipe to make Congo Bars, Golden Popcorn Squares, and Pecan Caramel Shortbread. It can easily be halved or doubled.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Yield Makes 3 3/4 cups

Number Of Ingredients 4

4 cups sugar
1/2 teaspoon cream of tartar
1/4 teaspoon salt
1/2 cup heavy cream

Steps:

  • Combine sugar, cream of tartar, salt, and 1/3 cup water in a wide, heavy-bottomed saucepan, with sides at least 3 inches high. Place over high heat. Let cook, without stirring, until sugar begins to melt and turn golden, 2 to 5 minutes. Turn heat to medium; continue to cook, stirring occasionally, until all sugar is melted, deep golden, and a candy thermometer reads 300 degrees.(hard-crack stage). While stirring, carefully pour cream slowly down the side of the pan (stand back slightly from the stove, as the cream may cause the caramel to sputter). When cream is incorporated, remove from heat; transfer to a heat-proof bowl. Use immediately.

CARAMEL COOKIE SANDWICHES



Caramel Cookie Sandwiches image

I love making these cookies over the holidays because they transport me straight to my childhood. My father would travel frequently to Guadalajara and he would always bring back these amazing cookies my aunt would make for me and my siblings. Just thinking of them makes my mouth water. They are a family favorite during the holidays.

Provided by Marcela Valladolid

Categories     dessert

Time 4h20m

Yield 26 cookie sandwiches

Number Of Ingredients 17

2 cups cornstarch
1 1/2 cups all-purpose flour, plus additional for dusting
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon fine salt
2 sticks (1 cup) unsalted butter, at room temperature
2/3 cup granulated sugar
2 tablespoons brandy
1 tablespoon vanilla extract
4 large egg yolks
Powdered sugar, for dusting
1 quart goat milk (or use regular whole milk; see Cook's Note)
1 1/2 cups granulated sugar
2 teaspoons vanilla extract
1/2 teaspoon kosher salt
1 whole vanilla bean, split and with seeds, optional
1/2 teaspoon baking soda

Steps:

  • For the shortbread cookies: In a medium bowl, whisk together the cornstarch, flour, baking powder, baking soda and fine salt to combine; set aside.
  • Put the butter and granulated sugar in a stand mixer with a paddle attachment. Mix on medium speed, scraping down the sides with a rubber spatula as needed, until the ingredients are fully combined and the mixture is light and fluffy, about 3 minutes. Add the brandy, vanilla and egg yolks and mix until just combined, about 30 seconds.
  • On low speed, gradually add the flour mixture, mixing until the flour is fully incorporated. Mix for about 1 minute.
  • Divide the dough into 2 equal pieces and place them onto 2 separate pieces of plastic wrap. Shape each piece into a smooth disk and wrap tightly. Refrigerate the dough for at least 1 hour.
  • Position an oven rack in the middle of the oven and preheat to 350 degrees F. Line 2 baking sheets with parchment.
  • Unwrap one piece of dough and place it on a lightly floured surface. Roll the dough to about 1/4 inch thick. With a 2-inch round cutter (plain or fluted), cut out about 20 circles and transfer them to the prepared baking sheets. Bake on the middle rack, in 2 batches if necessary, until golden brownish on top, 12 to 14 minutes. Transfer the cookies to a wire rack to cool completely, about 20 minutes. Repeat the rolling, cutting and baking process with the second dough piece, for an additional 20 cookies. Reroll the scraps once, cutting out 12 more circles, and bake.
  • For the Mexican cajeta: Stir together the milk and sugar in a large, heavy-bottomed pot. Add the vanilla extract, salt and vanilla bean pods and seeds if using. Bring to a boil on medium-high heat while constantly stirring, 6 to 8 minutes.
  • When the milk comes to a boil, remove from the heat and add the baking soda. The milk will become frothy and rise. Keep stirring the mixture. Put the pot back on the stove over medium heat. Cook at a low simmer, stirring frequently to make sure that the sauce does not stick to bottom of the pan. Adjust the heat as needed to maintain a low simmer. After 15 minutes, the mixture will be light golden brown. Remove the vanilla pods if using and continue cooking until the mixture is a rich brown and reduced to about 1 1/2 cups (it will resemble a thick caramel sauce at this point), about 30 additional minutes. Remove the sauce from the heat and allow it to cool completely, about 20 minutes.
  • After the cookies and cajeta have cooled, flip half of the cookies upside down and gently spread about 2 teaspoons of the cajeta on each one (if the cajeta is too thick to spread easily after cooling, microwave it briefly to warm it up and loosen it enough to spread). Place another cookie bottom-side down on top of the cajeta on each and press to create a sandwich. Dust the cookies with powdered sugar before serving. Enjoy!

CARAMEL CHOCOLATE COOKIES



Caramel Chocolate Cookies image

"I'm noted for my Christmas cookies, and this recipe is my absolute all-time favorite," says Joan Williams of Eatontown, New Jersey.

Provided by Taste of Home

Categories     Desserts

Time 35m

Yield 4 dozen.

Number Of Ingredients 16

1/2 cup butter, softened
1 cup sugar
1 egg
1/3 cup milk
2 ounces unsweetened chocolate, melted and cooled
1 teaspoon vanilla extract
2 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
12 caramels, quartered
FROSTING:
1-1/2 cups confectioners' sugar
1 ounce unsweetened chocolate, melted and cooled
2 tablespoons light corn syrup
2 to 3 tablespoons hot water
Chopped pecans, optional

Steps:

  • In a large bowl, cream butter and sugar. Beat in egg, milk, chocolate and vanilla. Combine the flour, baking powder and salt; gradually add to creamed mixture. Cover and refrigerate overnight or until easy to handle., Shape rounded tablespoonfuls of dough around caramel pieces. Place 2 in. apart on ungreased baking sheets. Bake at 400° for 6-8 minutes or until set. Remove to wire racks to cool., In a bowl, combine the confectioners' sugar, chocolate, corn syrup and enough water to achieve desired spreading consistency. Frost cookies. Sprinkle with pecans if desired.

Nutrition Facts : Calories 87 calories, Fat 3g fat (2g saturated fat), Cholesterol 10mg cholesterol, Sodium 58mg sodium, Carbohydrate 15g carbohydrate (10g sugars, Fiber 0 fiber), Protein 1g protein.

CHEWY CARAMEL MYSTERY COOKIES



Chewy Caramel Mystery Cookies image

Take a peek inside your cauldron and see what candy is leftover from Halloween. Chop it up and mix it in these decadent and delightful cookies, which extend the holiday by a few extra days.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Time 50m

Yield Makes 18

Number Of Ingredients 11

3 cups all-purpose flour (spooned and leveled)
1 teaspoon fine salt
1 1/4 teaspoons baking soda
1 cup (2 sticks) unsalted butter, room temperature
1 cup packed light-brown sugar
1/2 cup granulated sugar
2 large eggs
1 teaspoon pure vanilla extract
1 cup caramels, such as Kraft (about 20), halved
1 cup roughly chopped assorted miniature chocolate candy bars, such as Mr. Goodbar (about 16)
3/4 cup small button-shaped chocolate candies, such as M&M's, for decorating

Steps:

  • Preheat oven to 350 degrees, with racks in upper and middle thirds. In a large bowl, whisk together flour, salt, and baking soda. In a large bowl, using an electric mixer, beat butter and sugars on high until pale and fluffy, about 3 minutes. Beat in eggs, scraping down bowl as needed. With mixer on low, beat in flour mixture in three additions until combined. Beat in vanilla. Fold in caramels and candy bars.
  • Using a 1/3-cup spring-loaded scoop, drop dough, 2 inches apart, on parchment-lined baking sheets. Bake 8 minutes. Remove from oven; immediately press candies onto cookies, then rotate sheets and bake until golden around edges and set in centers, about 8 minutes. Transfer cookies to wire racks to cool.

Nutrition Facts : Calories 364 g, Fat 16 g, Fiber 1 g, Protein 5 g, SaturatedFat 10 g

CARAMEL CREAM SANDWICH COOKIES



Caramel Cream Sandwich Cookies image

These are SO good:) And rich, as far as cookies go, but I still find it easy to put away more than my fair share of these! I found this in my grandmother's collection, so that tells me that these have been pleasing hungry snackers for some time! My son absolutely LOVES these:)

Provided by JamesDeansGirl

Categories     Dessert

Time 50m

Yield 30 sandwiches

Number Of Ingredients 8

3/4 cup firmly packed light brown sugar or 3/4 cup dark brown sugar
1 cup butter, softened
1 large egg yolk
2 cups flour
2 tablespoons butter
1 1/4 cups powdered sugar
1/2 teaspoon vanilla extract
4 -5 teaspoons milk

Steps:

  • COOKIES: In a large bowl, cream together the butter and brown sugar until fluffy.
  • Add the egg yolk; blend well.
  • Add the flour; mix well.
  • If necessary, cover the bowl with plastic wrap and chill about 15 minutes for easier handling.
  • Preheat oven to 325°F.
  • Shape dough into 1" balls; place 2" apart on ungreased or parchment-lined cookie sheets.
  • With a fork dipped in flour, flatten each cookie in one direction to a 1 1/2" round.
  • Bake for 10-14 minutes or until light golden brown.
  • Cool for 1 minute on the sheets; transfer cookies to wire racks and cool completely.
  • Meanwhile, make the FROSTING: In a medium saucepan, heat the butter over medium heat until light golden brown, stirring constantly.
  • Remove pan from heat; stir in the remaining frosting ingredients, adding enough milk for desired spreading consistency; blend until smooth.
  • Spread a scant 1 tsp frosting between 2 cooled cookies, flat sides inward.
  • Store in the refrigerator.

CARAMEL FILLED CHOCOLATE COOKIES



Caramel Filled Chocolate Cookies image

Chocolate cookie dough is wrapped around caramel filled chocolate candies. We have these at Christmas time each year. They are delicious! Hope you enjoy them too.

Provided by Lisa

Categories     Desserts     Cookies     Chocolate Cookie Recipes

Time 3h

Yield 24

Number Of Ingredients 11

1 cup butter, softened
1 cup white sugar
1 cup packed brown sugar
2 eggs
2 teaspoons vanilla extract
2 ¼ cups all-purpose flour
1 teaspoon baking soda
¾ cup unsweetened cocoa powder
1 cup chopped walnuts
1 tablespoon white sugar
48 chocolate-covered caramel candies

Steps:

  • Beat butter until creamy. Gradually beat in white sugar and brown sugar. Beat in eggs and vanilla. Combine flour, baking soda, and cocoa. Gradually add to butter mixture, beating well. Stir in 1/2 cup walnuts. Cover and chill at least 2 hours.
  • Preheat oven to 375 degrees F (190 degrees C).
  • Combine remaining 1/2 cup nuts with the 1 tablespoon sugar. Divide the dough into 4 parts. Work with one part at a time, leaving the remainder in the refrigerator until needed. Divide each part into 12 pieces. Quickly press each piece of dough around a chocolate covered caramel. Roll into a ball. Dip the tops into the sugar mixture. Place sugar side up, 2 inches apart on greased baking sheets.
  • Bake for 8 minutes in the preheated oven. Let cool for 3 to 4 minutes on the baking sheets before removing to wire racks to cool completely.

Nutrition Facts : Calories 253 calories, Carbohydrate 33.1 g, Cholesterol 36.6 mg, Fat 13 g, Fiber 1.6 g, Protein 3.4 g, SaturatedFat 6.4 g, Sodium 127.5 mg, Sugar 21.9 g

CARAMEL FILLED CHOCOLATE COOKIES



Caramel Filled Chocolate Cookies image

After making these for my daughter's slumber party last year, I got three phone requests for the recipe the next day.

Provided by Carrie Ann

Categories     Dessert

Time 1h32m

Yield 48 cookies

Number Of Ingredients 10

1 cup butter, softened
1 cup white sugar
1 cup packed brown sugar
2 large eggs
2 teaspoons vanilla
2 1/4 cups flour
1/2 teaspoon salt
1 teaspoon baking soda
1 cup unsweetened cocoa powder
48 chocolate-covered caramel candies (I use Rollos)

Steps:

  • Beat butter until creamy.
  • Gradually beat in white sugar and brown sugar.
  • Beat in eggs and vanilla.
  • Combine flour, baking soda, salt and cocoa.
  • Gradually add to butter mixture, beating well.
  • Cover and chill at least 2 hours.
  • Divide dough into 48 pieces.
  • Start by dividing dough into four equal pieces; then divide each piece into thirds; then each of those pieces in half to make 24; and each of those in half again to make 48 pieces.
  • Flatten each piece slightly and return to refrigerator.
  • Working with a few at a time, and leaving the remainder in the frige, press a piece of dough around a rollo, being careful to cover it completely.
  • (I find the rollos easier to handle when they're pre-chilled) Roll into a ball.
  • Place 2-inches apart on a greased cookie sheet.
  • Bake for 8 minutes in preheated 375°.
  • Let cool for 3-4 minutes before removing from baking sheet or caramel will run out the bottom of cookie.

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