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