11 Christmas Cookies Using Caramels Candy Integration

Chewy Caramel Snickerdoodles

Chewy Caramel Snickerdoodles are a delightful twist on the classic snickerdoodle cookie. These soft and chewy cookies are infused with warm cinnamon sugar and filled with gooey caramel pieces, making them a perfect treat for the holiday season. They are soft on the inside, with a slightly crisp exterior that adds an incredible texture. Whether enjoyed with a warm cup of cocoa or shared at festive gatherings, these cookies are sure to delight everyone.

Instructions:

1. Preheat the Oven: Begin by preheating your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat to prevent sticking.
2. Mix the Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, cream of tartar, and salt. Set this dry mixture aside while you prepare the wet ingredients.
3. Cream Butter and Sugars: In a large mixing bowl, use an electric mixer to cream together the softened unsalted butter, granulated sugar, and brown sugar until the mixture is light and fluffy, about 2-3 minutes. This step helps incorporate air for a lighter cookie.
4. Add Eggs and Vanilla: Beat in the eggs one at a time, mixing thoroughly after each addition. Then, add the vanilla extract and mix until combined.
5. Combine Wet and Dry Ingredients: Gradually add the dry ingredient mixture to the creamed butter and sugar mixture, mixing on low speed until just combined. Be careful not to overmix.
6. Incorporate Caramels: Gently fold in the chopped caramel candies until they are evenly distributed throughout the cookie dough.
7. Prepare for Rolling: In a small bowl, combine the ground cinnamon with the sugar for rolling.
8. Form the Cookies: Using a cookie scoop or tablespoon, scoop out portions of the dough and roll them into balls. Each ball should be about 1 inch in diameter.
9. Roll in Cinnamon Sugar: Roll each cookie ball in the cinnamon-sugar mixture until fully coated. Place the coated cookie balls onto the prepared baking sheet, spacing them about 2 inches apart.
10. Bake: Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden and the center looks set. The cookies may appear soft, but they will continue to firm up as they cool.
11. Cool: Remove the cookies from the oven and let them cool on the baking sheet for about 5 minutes. Then, transfer them to a wire rack to cool completely.
12. Enjoy: Once cooled, savor your Chewy Caramel Snickerdoodles with family and friends or store them in an airtight container to enjoy later.

These cookies are a fantastic holiday treat, with a perfect combination of flavors and textures that will bring joy to any gathering!

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Caramel Stuffed Chocolate Chip Cookies

Caramel Stuffed Chocolate Chip Cookies are a decadent treat that combines the classic flavors of chocolate chip cookies with a gooey caramel center. These cookies are soft and chewy, with rich chocolate chips and a surprise burst of caramel that oozes out when you take a bite. Perfect for holiday gatherings or an indulgent snack, these cookies are bound to impress your family and friends!

Instructions:

1. Preheat the Oven: Start by preheating your oven to 350°F (175°C). Line a baking sheet with parchment paper to prevent the cookies from sticking.
2. Mix Dry Ingredients: In a medium bowl, combine the all-purpose flour, baking soda, baking powder, and salt. Whisk these ingredients together until they are well blended, then set aside.
3. Cream Butter and Sugars: In a large mixing bowl, use an electric mixer to cream the softened unsalted butter, granulated sugar, and brown sugar together until the mixture is light and fluffy, typically about 2-3 minutes.
4. Add Eggs and Vanilla: Beat in the eggs one at a time, mixing thoroughly after each addition. Then, add the vanilla extract and blend until fully incorporated.
5. Mix in Dry Ingredients: Gradually add the dry ingredient mixture to the creamed butter and sugar, mixing on low speed until just combined. Avoid overmixing to guarantee tender cookies.
6. Fold in Chocolate Chips: Gently fold the semi-sweet chocolate chips into the cookie dough using a spatula until they’re evenly distributed.
7. Prepare Caramel: Take your unwrapped caramel candies and flatten each piece slightly with your fingers.
8. Form Cookies: Scoop a generous tablespoon of cookie dough and flatten it slightly in your palm. Place a piece of the flattened caramel in the center, then encase the caramel with the cookie dough. Roll the dough into a ball and make sure the caramel is fully enclosed.
9. Place on Baking Sheet: Arrange the cookie dough balls on the prepared baking sheet, spacing them about 2 inches apart to allow for spreading.
10. Bake: Bake in the preheated oven for 10-12 minutes or until the edges are lightly golden. The centers may look slightly underbaked, but they will set as they cool.
11. Cool: Remove the cookies from the oven and let them cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely.
12. Enjoy: Once cooled, indulge in the deliciousness of these caramel stuffed chocolate chip cookies!

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Salted Caramel Pecan Cookies

Salted Caramel Pecan Cookies are a delightful combination of rich, buttery cookie dough loaded with crunchy pecans and sweet, gooey caramel, finished with a sprinkle of sea salt. These cookies are perfect for the holiday season or any special occasion, offering a balance of sweetness and a hint of savory flavor that will have everyone reaching for seconds.

Instructions:

1. Preheat the Oven: Begin by preheating your oven to 350°F (175°C). Line a baking sheet with parchment paper to guarantee the cookies don’t stick.
2. Mix Dry Ingredients: In a medium bowl, combine the all-purpose flour, baking soda, and salt. Whisk these ingredients together until they’re evenly blended and set the mixture aside.
3. Cream Butter and Sugars: In a large bowl, use an electric mixer to cream together the softened unsalted butter, granulated sugar, and brown sugar. Beat the mixture until it is light and fluffy, which should take about 2-3 minutes.
4. Add Egg and Vanilla: Next, add the egg and vanilla extract to the butter mixture. Mix until everything is well blended, scraping down the sides of the bowl as necessary.
5. Combine Dry Ingredients: Gradually add the dry ingredients to the wet mixture. Mix on low speed until just combined, being careful not to overmix to keep the cookies tender.
6. Incorporate Pecans: Gently fold in the chopped pecans until they are evenly distributed throughout the cookie dough.
7. Prepare Caramel: Take each unwrapped caramel candy and cut them into quarters to create smaller pieces. This will help the caramel melt better inside the cookies.
8. Form Cookies: Scoop a tablespoon of cookie dough into your palm and flatten it slightly. Place 2-3 pieces of caramel in the center, then enclose the caramel by folding the dough over itself. Roll into a ball, ensuring the caramel is completely hidden inside.
9. Arrange on Baking Sheet: Place the formed cookie balls onto the prepared baking sheet, spacing them about 2 inches apart.
10. Bake: Bake in the preheated oven for 10-12 minutes or until the edges are lightly golden. The centers may seem slightly underbaked, which is okay as they will continue to cook on the baking sheet.
11. Cool and Sprinkle: Once baked, remove the cookies from the oven and let them cool on the baking sheet for about 5 minutes. Then, transfer them to a wire rack to cool completely. While they’re cooling, sprinkle the tops with a pinch of sea salt for a delicious flavor contrast.
12. Enjoy: Serve these delightful Salted Caramel Pecan Cookies warm or at room temperature, and watch them disappear!

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Chocolate Caramel Kiss Cookies

Chocolate Caramel Kiss Cookies are a delightful treat that combines a soft, chocolatey cookie base with gooey caramel-filled chocolate kisses nestled right in the center. These cookies are perfect for any celebration, bringing a warm and sweet experience to your holiday gatherings. The contrast of the melty caramel and rich chocolate is sure to impress family and friends alike!

Instructions:

1. Preheat the Oven: Start by preheating your oven to 350°F (175°C). Line two baking sheets with parchment paper to prevent the cookies from sticking.
2. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, cocoa powder, baking soda, and salt. Make sure ingredients are well combined and set aside.
3. Cream Butter and Sugars: In a large bowl, use an electric mixer to cream together the softened unsalted butter, granulated sugar, and brown sugar until the mixture is light and fluffy. This should take about 2-3 minutes.
4. Add Eggs and Vanilla: Add the eggs, one at a time, to the butter and sugar mixture, mixing well after each addition. Pour in the vanilla extract and mix until everything is fully incorporated.
5. Combine Dry Ingredients: Gradually add the dry ingredient mixture to the wet mixture, mixing on low speed until just combined. Be careful not to overmix.
6. Fold in Chocolate Chips: Using a spatula or spoon, gently fold in the semi-sweet chocolate chips until distributed evenly throughout the dough.
7. Form Cookies: Scoop about a tablespoon of cookie dough and roll it into a ball. Place it on the prepared baking sheets about 2 inches apart. Repeat until all the dough is used.
8. Add Caramel Kisses: Take a caramel-filled chocolate kiss and gently press it into the top of each cookie ball, ensuring it is slightly embedded in the dough.
9. Bake: Place the baking sheets in the preheated oven and bake for 10-12 minutes, or until the edges of the cookies are set. The centers may still look a bit soft, but they will firm up as they cool.
10. Cool and Serve: Once baked, remove the cookies from the oven and let them cool on the baking sheets for about 5 minutes before transferring to a wire rack to cool completely. Enjoy your delicious Chocolate Caramel Kiss Cookies!

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Caramel Apple Crisp Cookies

Caramel Apple Crisp Cookies are a delightful autumn-inspired treat that blends the comforting flavors of apples, brown sugar, and warm spices into a soft cookie base. Topped with a layer of gooey caramel sauce, these cookies evoke the classic taste of apple crisp while providing a delightful chewy texture. Perfect for holiday gatherings or cozy evenings, they’re sure to become a new favorite!

Instructions:

1. Preheat the Oven: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper to prevent sticking.
2. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, ground cinnamon, ground nutmeg, and salt. This will be your dry mixture.
3. Cream Butter and Sugars: In a large bowl, use an electric mixer to cream together the softened unsalted butter, granulated sugar, and brown sugar until the mixture is fluffy and pale, about 2-3 minutes.
4. Add Egg and Vanilla: Beat in the egg and vanilla extract, mixing until fully incorporated.
5. Combine Dry Ingredients: Gradually add the dry mixture to the wet mixture, mixing on low speed just until combined. Avoid overmixing to keep the cookies soft.
6. Fold in Apples and Pecans: Gently fold in the diced apples and, if using, the chopped pecans, ensuring they’re evenly distributed throughout the cookie dough.
7. Scoop Dough: Using a cookie scoop or tablespoon, drop rounded balls of dough onto the prepared baking sheets, spacing them about 2 inches apart.
8. Add Caramel Sauce: Drizzle a small amount of caramel sauce over the tops of each cookie dough ball, allowing for a generous but controlled amount so it doesn’t overflow while baking.
9. Bake the Cookies: Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden and the centers appear set.
10. Cool and Enjoy: Remove the cookies from the oven and let them cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely. Drizzle with additional caramel sauce if desired before serving. Enjoy your delicious Caramel Apple Crisp Cookies!

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Caramel Coconut Macaroons

Caramel Coconut Macaroons are a deliciously chewy treat that combines the sweetness of toasted coconut with rich, gooey caramel. These delightful cookies are perfect for the holiday season or as a sweet snack any time of year. With a crispy exterior and a soft, chewy center, they encapsulate the essence of festive confections. Let’s explore the recipe for this delectable treat!

Instructions:

1. Preheat the Oven: Begin by preheating your oven to 325°F (165°C). Line a baking sheet with parchment paper to prevent the macaroons from sticking.
2. Mix Coconut and Condensed Milk: In a large mixing bowl, combine the sweetened shredded coconut, sweetened condensed milk, vanilla extract, and salt. Stir until everything is well mixed.
3. Incorporate Flour: Add the all-purpose flour to the coconut mixture and stir until fully integrated. The flour will help stabilize the macaroons and give them structure.
4. Whip Egg Whites: In another bowl, use a clean electric mixer or whisk to whip the egg whites to stiff peaks. This means they should stand up firmly when the whisk is removed.
5. Fold in Egg Whites: Gently fold the whipped egg whites into the coconut mixture. Use a spatula and be careful not to deflate the egg whites, as they provide lightness to the macaroons.
6. Scoop the Mixture: Using a small cookie scoop or tablespoon, drop rounded mounds of the mixture onto the prepared baking sheet, spacing them about 2 inches apart.
7. Bake the Macaroons: Place the baking sheet in the oven and bake for 15-20 minutes, or until the tops are golden brown.
8. Cool on Wire Rack: Once baked, remove the macaroons from the oven and allow them to cool on the baking sheet for about 5 minutes. Then transfer them to a wire rack to cool completely.
9. Drizzle Caramel Sauce: Once the macaroons are cooled, drizzle the caramel sauce over the top of each macaroon using a spoon or piping bag for a more decorative touch.
10. Serve and Enjoy: Allow the caramel to set for a few minutes before serving. Enjoy your delicious Caramel Coconut Macaroons with friends and family!

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Caramel Pudding Cookies

Caramel Pudding Cookies are a soft and chewy delight, perfect for cookie lovers seeking a blend of sweetness and a touch of caramel flavor. These cookies are enriched with instant pudding mix, which enhances their moistness and texture, while decadent caramel bits provide bursts of flavor in every bite. Ideal for holiday gatherings or any occasion, they are bound to be a favorite among family and friends.

Instructions:

1. Preheat the Oven: Start by preheating your oven to 350°F (175°C). Line baking sheets with parchment paper to guarantee the cookies don’t stick.
2. Combine Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, instant pudding mix, baking soda, and salt. Set aside.
3. Cream Butter and Sugars: In a large mixing bowl, use an electric mixer to cream the unsalted butter, granulated sugar, and brown sugar together until the mixture is light and fluffy, typically about 2-3 minutes.
4. Add Eggs and Vanilla: Beat in the eggs, one at a time, making sure each is fully incorporated before adding the next. Add the vanilla extract and mix until well combined.
5. Incorporate Dry Ingredients: Gradually add the flour mixture to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix, as this can make the cookies tough.
6. Fold in Caramel Bits: Gently fold in the caramel bits using a spatula, ensuring they are evenly distributed throughout the cookie dough.
7. Scoop the Dough: Using a cookie scoop or tablespoon, drop rounded portions of the dough onto the prepared baking sheets, spacing them about 2 inches apart to allow for spreading.
8. Bake the Cookies: Place the baking sheets in the preheated oven and bake for about 10-12 minutes, or until the edges are golden brown but the centers still look slightly underbaked.
9. Cool on Baking Sheets: Once baked, remove the cookies from the oven and let them cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
10. Serve and Enjoy: Once cooled, your Caramel Pudding Cookies are ready to be enjoyed! Serve them fresh or store them in an airtight container to keep them soft and chewy. Enjoy the delicious combination of flavors and textures!

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Gingerbread Caramel Bars

Gingerbread Caramel Bars are a delightful holiday treat that combines the warm spices of gingerbread with a rich, gooey caramel layer. Perfect for sharing at gatherings or enjoying with a cup of coffee or tea, these bars are both festive and easy to make, offering a wonderful blend of flavors and textures.

Instructions:

1. Preheat the Oven: Begin by preheating your oven to 350°F (175°C). Grease a 9×13-inch baking pan or line it with parchment paper for easier removal of the bars once baked.
2. Mix Dry Ingredients: In a medium bowl, combine the all-purpose flour, ground ginger, ground cinnamon, ground nutmeg, baking soda, and salt. Whisk together until well blended and set aside.
3. Cream Butter and Sugar: In a large mixing bowl, use an electric mixer to cream the unsalted butter and brown sugar together until it becomes light and fluffy, which should take about 2-3 minutes.
4. Add Eggs, Vanilla, and Molasses: Beat in the eggs, one at a time, ensuring each is well combined before adding the next. Add the vanilla extract and molasses, mixing until everything is smooth.
5. Combine Wet and Dry Ingredients: Gradually add the dry flour mixture into the wet ingredients. Mix on low speed until just combined. Avoid overmixing to maintain a soft texture.
6. Prepare Caramel Layer: Gently fold in the chopped caramel candies into the batter, ensuring they are evenly distributed.
7. Spread in the Pan: Pour the gingerbread batter into the prepared baking pan, spreading it evenly with a spatula.
8. Bake the Bars: Place the baking pan in the preheated oven and bake for 25-30 minutes, or until a toothpick inserted into the center comes out mostly clean with a few moist crumbs attached.
9. Cool and Slice: Once baked, remove the pan from the oven and allow the bars to cool in the pan on a wire rack for about 15 minutes. Once cool enough to handle, lift them out using the parchment paper (if used) and let them cool completely before slicing into bars.

Enjoy your Gingerbread Caramel Bars as a delectable addition to your holiday festivities!

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White Chocolate Caramel Oatmeal Cookies

White Chocolate Caramel Oatmeal Cookies are a deliciously chewy treat that combine the hearty goodness of oats with the sweet flavors of white chocolate and rich caramel. These cookies are perfect for holiday gifting or enjoying with friends and family around the fireplace. With a mix of textures and flavors, they are sure to become a new favorite in your holiday cookie repertoire.

Instructions:

1. Preheat the Oven: Start by preheating your oven to 350°F (175°C). Line two baking sheets with parchment paper for easy cookie removal and cleanup.
2. Mix Dry Ingredients: In a medium bowl, whisk together the old-fashioned oats, all-purpose flour, baking soda, and salt. This will help guarantee all the dry ingredients are evenly distributed.
3. Cream Butter and Sugars: In a large mixing bowl, use an electric mixer to beat the softened unsalted butter, brown sugar, and granulated sugar together at medium speed until the mixture is light and fluffy, about 2-3 minutes.
4. Add Eggs and Vanilla: Add the eggs one at a time, mixing well after each addition. Then, add in the vanilla extract and mix until everything is well combined.
5. Combine Dry and Wet Ingredients: Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed. Blend until just combined; do not overmix to guarantee the cookies remain tender.
6. Fold in Chocolate and Caramel: Gently fold in the white chocolate chips and chopped caramel candies until they are evenly dispersed throughout the dough.
7. Scoop the Dough: Use a cookie scoop or a tablespoon to drop heaping spoonfuls of cookie dough onto the prepared baking sheets, spacing them about 2 inches apart.
8. Bake the Cookies: Place the baking sheets in the preheated oven and bake for 10-12 minutes, or until the edges are golden brown but the centers still look slightly soft.
9. Cool: Remove the baking sheets from the oven and allow the cookies to cool on the sheets for about 5 minutes. After that, transfer them to a wire rack to cool completely.
10. Enjoy: Once cool, enjoy your homemade White Chocolate Caramel Oatmeal Cookies with a glass of milk or your favorite hot beverage! Store any leftovers in an airtight container at room temperature for up to a week.

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Caramel Toffee Crunch Cookies

Caramel Toffee Crunch Cookies are a delightful sweet treat that combines the rich flavors of caramel with the satisfying crunch of toffee bits. These cookies are perfect for holiday gatherings, providing a deliciously chewy texture when you bite into them. The combination of flavors creates an irresistible dessert that will be a hit with friends and family during the festive season.

Instructions:

1. Preheat the Oven: Begin by preheating your oven to 350°F (175°C). Line two baking sheets with parchment paper to guarantee the cookies do not stick.
2. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, and salt. This will help verify that the leavening agent is evenly distributed in the dough.
3. Cream Butter and Sugars: In a large mixing bowl, use an electric mixer to cream together the softened unsalted butter, granulated sugar, and brown sugar. Beat the mixture on medium speed for about 2-3 minutes until it’s light and fluffy.
4. Add Eggs and Vanilla: Add the eggs one at a time to the mixture, making sure to mix well after each addition. Next, pour in the vanilla extract and mix until well combined and smooth.
5. Combine Dry and Wet Ingredients: Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix; you want the dough to remain tender.
6. Fold in Caramels and Toffee: Gently fold in the chopped caramel candies and toffee bits into the cookie dough using a spatula, confirming they are evenly distributed throughout.
7. Scoop the Dough: Utilizing a cookie scoop or tablespoon, drop heaping spoonfuls of the dough onto the prepared baking sheets, spacing them about 2 inches apart to allow for spreading while baking.
8. Bake the Cookies: Place the baking sheets in the preheated oven and bake for 10-12 minutes, or until the edges are golden brown, while the centers of the cookies remain soft.
9. Cool the Cookies: Once baked, remove the sheets from the oven and let the cookies cool on the baking sheets for about 5 minutes before transferring them to a wire rack to cool completely. Enjoy your delicious Caramel Toffee Crunch Cookies!

Peppermint Caramel Surprise Cookies

Peppermint Caramel Surprise Cookies are a festive delight that blend the revitalizing taste of peppermint with rich caramel and chocolate. Each cookie offers a sweet surprise, as a gooey caramel center melts deliciously in your mouth, all wrapped in a soft, peppermint-infused cookie. These cookies are a great addition to your holiday cookie platter and are sure to impress your family and friends with their unique flavor combination.

Instructions:

1. Preheat the Oven: Start by preheating your oven to 350°F (175°C). Line baking sheets with parchment paper to prevent the cookies from sticking.
2. Mix Dry Ingredients: In a medium bowl, combine the all-purpose flour, baking soda, and salt. Whisk them together and set aside. This will guarantee the leavening agent is evenly mixed into the dough.
3. Cream Butter and Sugars: In a large bowl, use an electric mixer to cream the softened unsalted butter, granulated sugar, and brown sugar. Beat on medium speed for about 2-3 minutes until the mixture is light and fluffy.
4. Add Eggs and Extracts: Add the eggs one at a time to the butter and sugar mixture, mixing well after each addition. Then, stir in the vanilla extract and peppermint extract until fully incorporated.
5. Combine Mixtures: Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix; a tender cookie is desired.
6. Fold in Chips and Caramels: Gently fold in the chopped caramel candies and white chocolate chips as well as the crushed peppermint candies using a spatula. Confirm these are evenly distributed within the dough.
7. Scoop and Shape the Dough: Using a cookie scoop or a tablespoon, drop generous spoonfuls of cookie dough onto the prepared baking sheets. Make sure to leave about 2 inches of space between each cookie to allow for spreading.
8. Bake the Cookies: Place the baking sheets in the preheated oven and bake for about 10-12 minutes, until the edges of the cookies are lightly golden. The centers may look slightly underbaked, which is perfect for a soft texture.
9. Cool: Remove the cookies from the oven and allow them to cool on the baking sheets for about 5 minutes, then transfer them to a wire rack to cool completely.

Enjoy your Peppermint Caramel Surprise Cookies, and share them as a delightful holiday treat!