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You Asked For It: a recipe for Caramel-Stuffed Cookies

Chewy Caramel-Stuffed Sugar Cookies.

ELLEN FOLKMAN | Special to the Times

Chewy Caramel-Stuffed Sugar Cookies.

I am looking for a caramel-stuffed cookie, as if the cookie dough is wrapped around a caramel. The cookie was either a sugar cookie or snickerdoodle.

Stacey Whalen, Brooksville

Cynthia Shea of Spring Hill found a recipe at barbara A few notes about the recipe. Use a cookie scoop to make the balls, and before you remove the dough, put the caramel in the middle. Make sure the caramel is covered completely so it doesn't melt out. Some of the cookies I made had caramel seeping on the bottom. Don't skip lining the baking sheets with parchment or you could have a sticky, burnt mess on your hands. The cookies should be puffy, golden and a bit brown on the edges. They will sink a bit as they cool. It's important to leave them on the cookie sheet for 5 minutes to set. If you don't have dark-brown sugar, you can substitute light-brown sugar but the flavor is a bit more intense with the dark. These are best warm because the caramel hardens a bit when the cookies are stored.

Since Stacey thought they could be snickerdoodles, I rolled the last dozen in cinnamon sugar. This was a nice variation. My testers thought this was a great cookie, especially for fall. The possibilities are endless. Roll in tinted sugar for a special occasion or the holidays. Put a scoop of ice cream on the bottom of one cookie, top with another and enjoy a sweet ice cream sandwich.

Recipe request

Fran Georgiou of St. Petersburg would like the have the recipe for old-fashioned cooked fudge. Sandi Graham of St. Petersburg would like the Atwater's Cafe biscuit recipe.

Recipes tested by Times correspondent Ellen Folkman unless otherwise noted. Send requests to You Asked For It, PO Box 1159, Crystal Beach, FL 34681 or email Please include your name, city and phone number. Phone numbers will not be published.


Chewy Caramel-Stuffed Sugar Cookies

2 ½ cups flour

1 ½ teaspoons baking powder

½ teaspoon baking soda

½ teaspoon salt

¾ cup (1½ sticks) unsalted butter, softened

¾ cup granulated sugar

½ cup packed dark-brown sugar

¼ cup light corn syrup

2 teaspoons vanilla extract

1 egg

24 Kraft caramels, cut in half

½ cup coarse raw sugar or granulated sugar

Preheat oven to 375 degrees. Line two baking sheets with parchment paper or silicone liner.

Combine flour, baking powder, baking soda and salt in a small bowl and set aside.

In a separate bowl, combine the butter, granulated sugar, brown sugar, corn syrup and vanilla. Beat on medium speed until all of the ingredients are evenly incorporated and the mixture is light and fluffy. Beat in the egg.

Gradually add the flour to the creamed mixture, stirring just enough to incorporate the flour. Shape rounded teaspoons of dough into a ball, pressing half a caramel into the center then covering completely with cookie dough. Roll the ball in sugar and place on prepared baking sheet, spacing cookies 2 to 3 inches apart.

Bake the cookies 10 to 11 minutes, until they are just golden on top and edges begin to brown slightly. Let the cookies cool on the baking sheet for 5 minutes before transferring to wire rack to cool completely. Don't overbake.

Makes 4 dozen.


You Asked For It: a recipe for Caramel-Stuffed Cookies 05/26/14 [Last modified: Monday, May 26, 2014 7:31pm]
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