Jerezs Caramel Cookies Recipes

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CARAMEL-STUFFED CHOCOLATE CHIP COOKIES



Caramel-Stuffed Chocolate Chip Cookies image

It's hard to improve upon a giant -- and downright delicious -- chocolate chip cookie, but we've found a way: Stuff it with caramel! The secret to this recipe is freezing the balls of dough for just 15 minutes before baking. That way, the center cooks more slowly, and you achieve that blissful balance of melted, gooey interiors and crispy edges.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Time 1h

Yield Makes 12

Number Of Ingredients 11

3 cups unbleached all-purpose flour
1 1/2 cups packed light-brown sugar
1/2 cup granulated sugar
1 teaspoon baking powder
3/4 teaspoon baking soda
1 teaspoon kosher salt
2 sticks cold unsalted butter, cut into 1/2-inch pieces
12 ounces semisweet chocolate chips (1 whole bag)
2 large eggs, room temperature
1 teaspoon pure vanilla extract
24 caramels, such as Kraft, halved

Steps:

  • Preheat oven to 375 degrees, with racks in top and middle. In the bowl of a mixer fitted with the paddle attachment, beat together flour, both sugars, baking powder, baking soda, and salt. Add butter; beat on medium speed until combined but some pea-size butter chunks remain. Add chocolate chips and beat until combined, then beat in eggs, one at a time, and vanilla.
  • Line 2 baking sheets with parchment. Scoop dough into 4-ounce balls (each about 1/3 cup); make a deep, wide hollow in each center. Enclose 3 pieces of caramel in each; roll back into a ball. Place 6 balls on each sheet. Freeze 15 minutes.
  • Bake, with one sheet on each rack, 10 minutes. Reduce heat to 350 degrees, swap sheet positions, and bake until centers are almost but not completely set (press gently on tops with your fingers to check), 7 to 10 minutes more. Remove from oven. Bang sheets on a counter a few times to create cracks in tops of cookies. Place sheets on a wire rack; let cool completely. Cookies can be stored in an airtight container at room temperature up to 3 days.

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

SALTED CARAMEL CHOCOLATE CHIP COOKIES



Salted Caramel Chocolate Chip Cookies image

Provided by Valerie Bertinelli

Categories     dessert

Time 55m

Yield about 36 cookies

Number Of Ingredients 12

3 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon fine salt
1 cup packed light brown sugar
1/2 cup granulated sugar
2 sticks butter, softened
2 large eggs
1 1/2 teaspoons pure vanilla extract
3/4 cups semisweet chocolate chips
1 cup caramel bits or caramel candies, chopped
1 1/2 teaspoons flaky sea salt

Steps:

  • Preheat the oven to 375 degrees F; position racks in the upper and lower thirds of the oven. Line two baking sheets with parchment paper.
  • Whisk the flour, baking powder, baking soda and fine salt together in a bowl.
  • With an electric mixer, beat the brown sugar, granulated sugar and butter together in a large bowl until light and fluffy, 3 minutes. Add the eggs, one at a time, beating well after each addition. Add the vanilla extract and beat to combine. Add the flour mixture and beat until just incorporated. Stir in the chocolate chips and caramel bits.
  • Scoop heaping tablespoons of the dough onto the baking sheets, leaving about 2 inches of space between the cookies (you will have cookie dough left over). Sprinkle each cookie with a pinch of sea salt.
  • Bake the cookies until golden brown, rotating the position of the baking sheets halfway through, 13 minutes. Transfer the cookies to a rack to cool. Meanwhile, cool the baking sheets and repeat with the remaining cookie dough.

CHEWY CARAMEL APPLE COOKIES



Chewy Caramel Apple Cookies image

We took everyone's favorite fall snack and transformed it into a chewy cookie that tastes just like biting into a caramel apple. Whether they're the sweet ending to a savory meal or simply a midday treat, there's no better way to indulge than with these easy cookies.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 1h15m

Yield 36

Number Of Ingredients 12

1 1/2 cups Gold Medal™ all-purpose flour
3/4 teaspoon baking soda
1/4 teaspoon salt
1 1/2 cups old-fashioned oats
1/2 cup plus 2 tablespoons unsalted butter, softened
1 cup plus 2 tablespoons packed brown sugar
1 egg
2 tablespoons milk
3/4 teaspoon vanilla
2 baking apples, peeled, chopped
20 caramels, unwrapped
2 tablespoons water

Steps:

  • Heat oven to 325°F. Line cookie sheets with cooking parchment paper.
  • In medium bowl, mix flour, baking soda and salt with whisk; stir in oats. In large bowl, beat butter and brown sugar with electric mixer on medium speed until creamy. Add egg, milk and vanilla; beat 2 minutes or until light and fluffy. On low speed, beat in flour mixture until blended. Stir in apples.
  • Onto cookie sheets, drop dough by rounded tablespoonfuls 2 inches apart.
  • Bake 14 minutes or until golden. Remove from cookie sheets to cooling racks; cool completely.
  • In 1-quart saucepan, cook caramels and water over low heat 7 minutes, stirring until smooth. Drizzle warm glaze over cookies. Let stand 15 minutes or until set. Store tightly covered up to 5 days.

Nutrition Facts : Calories 115, Carbohydrate 18 g, Fat 1, Fiber 1 g, Protein 2 g, SaturatedFat 2 1/2 g, ServingSize 1 Serving, Sodium 60 mg

JEREZ'S CARAMEL COOKIES



Jerez's Caramel Cookies image

A very sweet cookie with a Latin American flavor of rum and milk caramel. The special texture of these cookies will certainly please your taste bus. The milk caramel jam is a Hispanic sweet that we call dulce de leche.

Provided by Ruben Jerez

Categories     Desserts     Specialty Dessert Recipes     Liqueur Dessert Recipes     Rum

Time 1h50m

Yield 45

Number Of Ingredients 6

3 cups all-purpose flour
¼ cup confectioners' sugar
1 cup butter
¾ cup milk caramel jam (dulce de leche)
2 egg yolks
3 tablespoons rum

Steps:

  • Sift flour and confectioners' sugar together in a large bowl.
  • Mix butter and milk caramel jam together in a separate bowl using a fork. Beat until smooth with an electric mixer. Beat in egg yolks and rum. Mix in sifted mixture gradually until well blended. Refrigerate dough, about 1 hour.
  • Preheat oven to 350 degrees F (175 degrees C). Grease 2 baking sheets.
  • Roll out dough to 1/4-inch thickness on a lightly floured surface. Cut into shapes using cookie cutters. Arrange cookies on the prepared baking sheets.
  • Bake in the preheated oven until firm to the touch, about 15 minutes. Cool on the baking sheets for 5 minutes. Remove to wire racks to cool completely.

Nutrition Facts : Calories 89.7 calories, Carbohydrate 10.3 g, Cholesterol 20.6 mg, Fat 4.6 g, Fiber 0.2 g, Protein 1.3 g, SaturatedFat 2.7 g, Sodium 40.3 mg, Sugar 3.1 g

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Top Asked Questions

Chop your jersey caramels in half (nibbling as you go) and pop one on top of each of the cookie dough balls. The best thing about these jersey caramel cookies (apart from the fact that they taste AMAZING!), is that you only need one saucepan (or one Thermomix bowl) to make them.
Salted Caramel Cookies. Soft chewy caramel cookies with sea salt and drizzled with salted caramel. Heat oven to 390 degrees. In a large mixing bowl, cream together butter, brown sugar, and sugar for at least 4 minutes, scraping the sides of the bowl often.
These Caramel Chocolate Chip Cookies are perfectly chewy and loaded with chocolate and caramel chips. You'll love this easy twist on your favorite cookie! Preheat oven to 375 degrees Fahrenheit. Line baking sheets with parchment paper and then set aside. Add butter, sugars, eggs, and vanilla extract to a large bowl.
Buttery and nutty refrigerator cookies made with brown sugar for a caramel flavor. 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.

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