If you love a chewy cookie, you’ll love this one. It’s a super chewy cookie with a chewy caramel hidden inside, then rolled in turbinado sugar for just a little crunch.
Jen wraps sugar cookie dough around a Milk Dud, but since I had Kraft Caramels in the pantry I decided to use them instead. As often happens with caramel filled cookies, a little of the caramel oozed out the bottom of the cookie. It also happens when I make Chocolate Caramel Rolo Cookies too. (One of my all time favorite cookies. )
If you have this problem too, be sure and use parchment, and be careful when removing the cookies from the cookie sheet so that the entire piece of caramel doesn’t pull out of the cookie leaving a hole in the cookie. I saw the Cake Boss toss a candy bar in flour before he put it in a cupcake. I wonder if that would help with cookies. Anyone have a secret trick they use to avoid this problem you’d like to share?
After my first batch of cookies I decide to make them in a mini muffin pan. I thought if the cookie didn’t spread out as much the caramel might not sink to the bottom, but the caramel still stuck to the bottom and left a sink hole in the middle. I guess it’s back to the drawing board on that idea. Although, even though they didn’t look pretty, they were a chewy, gooey, delicious cookie.
- 2 1/2 cups all purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup (1 1/2 sticks) unsalted butter, softened
- 3/4 cup granulated sugar
- 1/2 cup packed dark brown sugar (I used light)
- 1/4 cup light corn syrup
- 1 egg
- 2 teaspoons vanilla extract
- 1 box Milk Duds (I substituted Kraft Caramels)
- 1/2 cup coarse raw sugar
- Preheat the oven to 375°F. Line a baking sheet with parchment paper or a silicon liner.
- Combine the flour, baking powder, baking soda, and salt in a small bowl and set aside.
- Combine the butter, granulated sugar, brown sugar, corn syrup, and vanilla in a large mixing bowl. 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 tablespoons of dough into a ball, pressing a Milk Dud into the center of each ball. (Be sure to cover the Milk Dud completely with the sugar dough - Jen has a good photo showing this step.)
- Roll the ball in the raw sugar and place it on the prepared baking sheets. Be sure to space the cookies 2 – 3 inches apart.
- Bake the cookies for 10 – 11 miutes, until they are just golden on top. Let the cookies cool on the baking sheet for 5 minutes before transfering to a wire rack to cool completely. Don't overbake.
- (I made the following high altitude adjustments: Add 2 tablespoons extra flour, and reduced the baking powder to 1 teaspoon.)
This post is week 6 of my 12 Weeks of Christmas posts. Be sure and check out all of the fabulous cookies the other 12 weeks of Christmas Cookies (and sweets) bakers baked up for this week.