Simple Vanilla Caramel Cookies

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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!

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)

1. Preheat the oven to 350F.
2. Combine the butter, cream, white and brown sugars, and vanilla in a saucepan and stir over a medium heat.
3. Cook, stirring constantly until it begins to bubble.
4. Allow to cook only about 30 seconds more, then remove from heat and allow to cool to a warm temp.
5. Sift the flour and baking soda together, add to the cooled caramel mixture and stir well.
6. Scoop mixture into balls, place on a line baking sheet, and press down with a floured glass, or a fork (or your thumb!).
7. Bake for 15 minutes or until golden brown.
8. Remove from oven and allow to cool on the baking sheet for a few minutes until easily removed.
9. Cool on a wire rack.
10. 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)

WANT TO TRY THESE SIMPLE VANILLA CARAMEL COOKIES?
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5 from 14 votes

Simple Vanilla Caramel Cookies

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

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Suggested Equipment

Prep: 15 minutes

Cook: 15 minutes

Total : 30 minutes

Rate

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 all purpose flour
• ▢ 1 tsp baking soda

Instructions

• 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.

Tips & Notes:

Don'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.

nutrition facts

Calories: 174kcal (9%) Carbohydrates: 21g (7%) Protein: 1g (2%) Fat: 9g (14%) Saturated Fat: 5g (31%) Cholesterol: 24mg (8%) Sodium: 182mg (8%) Potassium: 16mg Sugar: 9g (10%) Vitamin A: 285IU (6%) Calcium: 5mg (1%) Iron: 0.7mg (4%)

Nutritional Disclaimer

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.

Author: Kylee Cooks

Course:Cookie, Dessert

Cuisine:American, New Zealand

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