Caramel Filled Sugar Cookies
Attention! Attention! My caramel addiction strikes again! In an earlier post for my Caramel Crush Bars, I confessed my deep love for caramel. My absolute favorite thing to do is to take an already amazing dessert and find a way to add caramel. By doing so, it is not only a temptation for me, but it is truly, 100%, irresistible.
Sometimes I ask myself why I create such magic. Of course, the reason I do is because I love devouring the deliciousness. The reason why I should probably think twice is because it is not good for my diet. If I had just a little self-control when it comes to caramel, it wouldn’t be such an issue. But I must admit, that is not the case. These Caramel Filled Sugar Cookies are a perfect example. Sent straight from heaven, they tempt me day and night as they sit on my kitchen counter, constantly calling my name. The soft, chewy sugar cookie is wrapped around ooey-gooey caramel that will blow your mind and bring a smile to your face. Hoping that you enjoy them as much as my family and I do, I just have to share the recipe.
Check it out below and get that oven preheating!
Ingredients:
2 1/2 cups flour
1/2 tsp baking powder
3/4 tsp salt
1 1/2 cups sugar
1 3/4 sticks butter
2 eggs
2 tsp vanilla
12 caramels (cut in half)
Step 1: In a large bowl, mix flour, baking powder, and salt together. Set aside.
Step 2: Mix together the butter and sugar until light and fluffy.
Step 3: Add eggs and vanilla until well blended.
Step 4: Add flour mixture a little at a time until well combined.
Step 5: Roll the dough into one inch sized balls with half a caramel in the middle, making sure it is completely covered.
Step 6: Place on a greased baking sheet about 2 inches apart.
Step 7: Bake at 350 degrees for 13 minutes or until top begins to crack.
- 2 1/2 cups flour
- 1/2 tsp baking powder
- 3/4 tsp salt
- 1 1/2 cups sugar
- 1 3/4 sticks butter
- 2 eggs
- 2 tsp vanilla
- 12 caramels (cut in half)
- In a large bowl, mix flour, baking powder, and salt together. Set aside.
- Mix together the butter and sugar until light and fluffy.
- Add eggs and vanilla until well blended.
- Add flour mixture a little at a time until well combined.
- Roll the dough into one inch sized balls with half a caramel in the middle, making sure it is completely covered.
- Place on a greased baking sheet about 2 inches apart.
- Bake at 350 degrees for 13 minutes or until top begins to crack.
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What is the temperature for theses cookies?
I am so sorry! I can’t believe I left out that info…it is rather important! I bake these cookies at 350 degrees. I hope you love them as much as we do!
Is it 350 degrees Fahreiheit or Celcius?
Bake them at 350 degrees Fahrenheit.
Can you eat them room temperature or should they be warm?
Either is yummy, but I prefer to put mine in the microwave for a few seconds! That gooey caramel is delish!
Hello!
I was just wondering what kind of caramels did you use? Hard or Soft ones? What brand do you recommend? Thanks in advance!
I used Kraft Classic Caramels. I hope you enjoy them as much as we do!
I loved these cookies when they first came out of the oven — but as they cooled the caramel got really hard–harder than the caramel’s were before I put them in the cookie. Is that just what happens? Or is it because I couldn’t get my hands on Kraft brand caramels? Thanks!
I will say that we do enjoy these cookies best when they are right out of the oven, but we have also eaten them when they are cooled. They do firm up a bit, but I wouldn’t consider the caramel hard. Perhaps it is the brand of caramel that you used, but I can’t say for sure.