Gingerbread Caramel Cookies
Soft, chewy gingerbread cookies filled with gooey caramel.
Print
Pin
Servings: 12 cookies
Calories: 248kcal
Ingredients
- 140 g Butter, softened (~10 tablespoons)
- 120 g Soft brown sugar (½ cup, packed)
- 60 g Black treacle (3 tablespoons)
- 1 Teaspoon Vanilla extract
- 1 Medium Egg
- 300 g Plain flour (~2+½ cups)
- 2 Teaspoons Ground ginger
- 1 Teaspoon Cinnamon
- ¼ Teaspoon Nutmeg
- Pinch Salt
- 12 Teaspoons Carnation caramel or 12 soft caramel sweets
Instructions
- Preheat your oven to 180°C/350℉ (160°C/325℉ for fan and convection ovens). Then line a large tray or two with baking paper.
- Add the softened butter to a bowl with the brown sugar and treacle. Mix well then stir in the egg and vanilla extract until smooth.
- Add the flour, ginger, cinnamon, nutmeg and salt. Mix well and when it starts to come together, use your hands to press it into a ball of dough.
- Divide the dough into 12 equal-sized pieces and divide each piece into 2.
- Roll one piece into a ball and press into the middle of it with your thumb to create a dent. Fill it with 1 teaspoon of caramel. Create a flat disc with the other piece and use it to cover the caramel, then gently press the edges of the two pieces together. Repeat for all 12 cookies.
- Place the cookies onto your lined tray and bake for 10-12 minutes until golden brown at the edges.
- Let them cool completely before removing them from the tray then enjoy.
Video
Notes
- Store in an airtight container for up to 5 days.
Nutrition
Serving: 1cookie | Calories: 248kcal | Carbohydrates: 35g | Protein: 3g | Fat: 11g | Saturated Fat: 6g | Monounsaturated Fat: 3g | Cholesterol: 40mg | Sodium: 63mg | Potassium: 96mg | Sugar: 16g