Name: Simple Vanilla Caramel Cookies
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 12 cookies
Ingredients: 9 Tbs butter; 1 Tbs cream (or whole milk); ½ cup sugar; 1 Tbs dark brown sugar; 1 tsp vanilla extract; 1½ cups flour; 1 tsp baking soda

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Simple Vanilla Caramel Cookies are easy to make, and filled with aromatic vanilla and sweet caramel, this recipe makes a wonderful tasting treat.

Baking at home brings back so many memories for me. The smell of cookies, the racks of baked goods on the table, and sharing with friends/family/neighbors.

In New Zealand (where I’m from in case you didn’t know), these are known as “Hokey Pokey Biscuits”. Hokey Pokey is a New Zealand term for honeycomb toffee. It generally refers to an amazing ice-cream flavor (vanilla with toffee bits), but is also a treat on its own.

The smell alone makes small boys lose their minds, making them unable to resist grabbing a couple of cookies before ~~their poor mother has had a chance to photograph them~~ they are cooled!

Love Vanilla Caramel Cookies? Tweet it!

These cookies don’t require a stand mixer or fancy gadgets, which, obviously is awesome.- we make the toffee/caramel, then mix flour and baking soda into it, scoop, flatten and bake.

How to make Simple Vanilla Caramel Cookies:

(full printable recipe below)

Preheat the oven to 350F.
Combine the butter, cream, white and brown sugars, and vanilla in a saucepan and stir over a medium heat.
Cook, stirring constantly until it begins to bubble.
Allow to cook only about 30 seconds more, then remove from heat and allow to cool to a warm temp.
Sift the flour and baking soda together, add to the cooled caramel mixture and stir well.
Scoop mixture into balls, place on a line baking sheet, and press down with a floured glass, or a fork (or your thumb!).
Bake for 15 minutes or until golden brown.
Remove from oven and allow to cool on the baking sheet for a few minutes until easily removed.
Cool on a wire rack.
Devour.

Kylee’s Hot Tips for Simple Vanilla Caramel Cookies:

There’s a tricky part, only in that you can’t let the mixed dough cool too much, or it becomes crumbly and un-scoopable. You need to work fast so that it’s still pliable, and able to be scooped onto cookie sheets.

If the entire recipe doesn’t fit on on cookie sheet for you, I recommend grabbing another one and scooping and flattening right away, and baking together. If you only have one rack in your oven – don’t worry, just switch the sheets out one after the other. The point is – scoop and flatten the entire bowl! I forgot about that… and baked one sheet, leaving some dough left in my mixer.

When the first sheet was done, I tried to then work with my remaining dough. No go!! It had basically set, and was useless (except, I just used it as a crumbly topping for some baked apples – so, happy accident, but still less cookies).

Want more easy cookie recipes? Of course you do!

Perfect Chocolate Chip Cookies
Chocolate Cake Mix Cookies Recipe (aka Cheater Cookies!)
Fragrant Earl Grey Tea Cookies
Mocha Crinkle Cookies (from A Grande Life)
Fudgy and Nutty Double Chocolate Cookies (from Lemon Blossoms)

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