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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.
Step by step photos and instructions below!
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!
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 with a fork and bake.
Why you’ll love this recipe
- Super easy. No need to cream butter and sugar. Check out the important notes below for good results!
- Delicious. All the flavors of vanilla and caramel with no effort and using easy to find ingredients!
I have included step by step photos and instructions, as well as tips and tricks in the post. If you’d rather skip all that, scoot right on down to the full recipe card located at the bottom of the post.
The full list of ingredients and quantities is found in the printable recipe card below.
- Flour. All purpose flour, nothing fancy
- Cream. Whole milk can also be used in a pinch
- Butter. We use 9 tablespoons here. Which is 1 stick plus 1 tablespoon. Or 4.5oz. This recipe was originally in New Zealand measurements, so that’s why!
- Sugar. Plain white sugar
- Brown sugar. I use the dark brown sugar here.
- Vanilla Extract, Baking Soda.
How to make this recipe
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The full list of ingredients, quantities and instructions can be found in the printable recipe card below.
Preheat the oven to 350 degrees F and prepare baking sheets with parchment paper.
Make the cookie dough
In a saucepan, combine the butter, cream, white and brown sugars, and vanilla. Stir together 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 and bake
Scoop mixture into balls, place on a lined 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 and Devour
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).
How to store
Store in a covered container in the refrigerator for up to 7 days.
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- German Chocolate Cookies. German Chocolate Cake in cookie form! Soft, chewy chocolate cookies topped with a creamy, caramel/coconut/pecan frosting and drizzled with melted chocolate.
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- ALL COOKIE RECIPES
Simple Caramel Cookies
- 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.
Tips & Notes:
Recipes written and produced on Kylee Cooks are for informational purposes only. Kylee is not a certified nutritionist. Nutritional data provided on Kylee Cooks has not been evaluated or approved by a nutritionist or the Food and Drug Administration.
Update: This recipe was originally published in April of 2017. It was republished with updated photos in August of 2021.