Chewy Real Caramel Cookies
Homemade Chewy Real Caramel Cookie Recipe
Introducing a delightful cookie packed with sweet caramel that evokes childhood memories! I used the nostalgic milk caramels I found at a store to create these special cookies. When eaten warm, the chewy caramel creates a wonderfully sweet experience. Even when fully cooled, a quick 10-second zap in the microwave revives the caramel to its wonderfully chewy state. Shall we bake these unique and chewy real caramel cookies together?
Cookie Dough Ingredients
- 85g unsalted butter, softened at room temperature
- 70g unrefined sugar
- 40g granulated sugar
- 40g egg, room temperature
- 1 tsp vanilla extract
- 140g all-purpose flour
- 2g cornstarch
- 2g baking soda
- 2g cocoa powder
- 1 pinch salt
Cooking Instructions
Step 1
First, prepare the 12 milk caramels that will go inside the cookies. Unwrap them and set aside.
Step 2
In a bowl, place the unsalted butter that has been softened at room temperature and cream it until smooth using a whisk. Add the unrefined sugar, granulated sugar, and a pinch of salt. Whisk until well combined and the mixture turns a pale ivory color.
Step 3
Lightly beat the room-temperature egg beforehand. Gradually add the beaten egg and vanilla extract in 2-3 additions, mixing thoroughly to prevent separation. Whipping until about 50% of the sugar crystals remain will result in a better cookie texture.
Step 4
Sift together the all-purpose flour, cornstarch, baking soda, and cocoa powder into a separate bowl. Add the sifted dry ingredients to the butter mixture. Using a spatula, gently mix until just combined and the dough forms a cohesive ball. Be careful not to overmix, as this can make the cookies tough.
Step 5
Wrap the completed dough in plastic wrap and chill in the refrigerator for about 30 minutes. Once the dough is firm enough to handle but not too stiff, divide it into portions of approximately 30g each. Place a milk caramel in the center of a dough portion, then carefully wrap the dough around the caramel to seal it completely. Shape it into a round ball.
Step 6
Line a baking sheet with parchment paper and place the formed dough balls onto the sheet, leaving some space between them. Gently flatten the tops of the dough balls before baking for a prettier final shape.
Step 7
Sprinkle cacao nibs on top of the dough balls as desired. I chose to put cacao nibs on half of them and omit them on the other half to create two styles. Gently press the cacao nibs onto the dough with your fingers so they adhere well.
Step 8
Bake in a preheated oven at 175°C (350°F) for about 12 minutes. Adjust baking time according to your oven’s specifications. Once baked, remove the cookies from the oven and let them cool on the baking sheet for a bit before transferring them to a wire rack to cool completely. Your chewy real caramel cookies are ready! They are especially delicious when enjoyed warm, right after baking, as the caramel will be molten.
