AuthorHeather WallaceCategorycOOkiesDifficultyBeginnerAre you a soft cookie lover or do you prefer crunchy ones?
If you like a soft cookie with a gooey surprise center these are the ones for you!
Stuffed with caramel and super soft, these cookies taste like they are fresh out of the oven even the day after you made them.
If you want to make a cookie that is not a chocolate chip and get out of a cookie rut...these are perfect!
In a small saucepan over low heat melt 1/4 cup of coconut oil and 3/4 cup of unsalted butter together. Set aside.
In a large bowl sift together 2 3/4 cup all-purpose flour, 1 teaspoon baking soda, 1/2 teaspoon salt, 1 1/4 teaspoon ground cinnamon, and 2 teaspoons cream of tartar. Set aside.
Whisk 1 cup of granulated sugar and 1/2 cup brown sugar with the melted butter mixture until smooth.
Add 1 large egg and 2 teaspoons of vanilla, whisk until combined.
Pour wet ingredients into dry ingredients and mix with a rubber spatula.
The dough will be slightly crumbly.
Cover with plastic wrap and refrigerate for 60 Minutes.
Preheat oven to 350°F .
Remove dough from refrigerator and form into 20-24 balls with your hands (about 1 1/2 to 2 tablespoons each).
Unwrap 11 Werther's soft caramels and cut each into 3 pieces.
Press an indent in the middle of each ball and press a caramel into the center.
Form the dough around the caramel, set aside.
In a small bowl combine 1/4 cup of sugar and 1 teaspoon of ground cinnamon.
Roll each ball in the cinnamon sugar and place on a cookie sheet lined with parchment paper or a silicone mat.
Bake for 10 Minutes to 11 Minutes(cookies will appear undercooked).
Let cookies cool on cookie sheet for 10 minutes before removing onto a cooling rack.
Allow the cookies to cool completely.
Cookies will last for 1 week in a covered container (if they last that long).
Ingredients
Directions
In a small saucepan over low heat melt 1/4 cup of coconut oil and 3/4 cup of unsalted butter together. Set aside.
In a large bowl sift together 2 3/4 cup all-purpose flour, 1 teaspoon baking soda, 1/2 teaspoon salt, 1 1/4 teaspoon ground cinnamon, and 2 teaspoons cream of tartar. Set aside.
Whisk 1 cup of granulated sugar and 1/2 cup brown sugar with the melted butter mixture until smooth.
Add 1 large egg and 2 teaspoons of vanilla, whisk until combined.
Pour wet ingredients into dry ingredients and mix with a rubber spatula.
The dough will be slightly crumbly.
Cover with plastic wrap and refrigerate for 60 Minutes.
Preheat oven to 350°F .
Remove dough from refrigerator and form into 20-24 balls with your hands (about 1 1/2 to 2 tablespoons each).
Unwrap 11 Werther's soft caramels and cut each into 3 pieces.
Press an indent in the middle of each ball and press a caramel into the center.
Form the dough around the caramel, set aside.
In a small bowl combine 1/4 cup of sugar and 1 teaspoon of ground cinnamon.
Roll each ball in the cinnamon sugar and place on a cookie sheet lined with parchment paper or a silicone mat.
Bake for 10 Minutes to 11 Minutes(cookies will appear undercooked).
Let cookies cool on cookie sheet for 10 minutes before removing onto a cooling rack.
Allow the cookies to cool completely.
Cookies will last for 1 week in a covered container (if they last that long).