Golden Caramel Cookies with a Gooey Center are the epitome of indulgence, combining the warm, buttery flavor of golden cookies with pockets of soft, melting caramel that create a decadent surprise in every bite. These cookies offer a perfect balance of crisp edges and a tender, chewy interior that oozes with rich caramel goodness. The golden hue comes from the careful use of brown sugar and butter, which develop caramelized notes during baking, enhancing the flavor complexity. Ideal for sharing or savoring solo with a cup of tea or coffee, these cookies deliver a comforting experience that’s both nostalgic and gourmet. The gooey caramel center elevates the classic cookie to a luxurious treat, satisfying caramel lovers everywhere with its luscious texture and sweet, buttery finish.
The History of Golden Caramel Cookies
The journey of golden caramel cookies traces back to the broader history of caramel and cookie baking. Caramel itself has roots in ancient sugarcraft, evolving from simple caramelized sugar syrups used by early cultures to the rich, buttery confections celebrated worldwide today. Cookies, dating back to Persia in the 7th century, have continually adapted to new ingredients and flavors as they spread across continents. The idea of combining caramel within cookies is a more recent innovation, gaining popularity as caramel products became widely available and versatile. Golden caramel cookies specifically emphasize buttery, brown sugar-rich doughs baked to a golden perfection, embedding soft caramel centers or chunks for an enhanced sensory delight. Over time, they have become a favored recipe among home bakers and professionals alike, embodying comfort, richness, and a modern twist on a classic sweet.
Ingredients Breakdown
– ¾ cup unsalted butter, softened to room temperature: adds richness and moisture, creating a tender crumb
– 1 cup packed light or dark brown sugar: provides chewiness and deep caramel flavor
– ½ cup granulated sugar: balances sweetness and helps with cookie structure
– 2 large eggs: bind the ingredients and contribute to the cookie’s softness
– 2 teaspoons vanilla extract: adds warmth and enhances overall flavor
– 2 ¾ cups all-purpose flour: the foundation for cookie texture and shape
– 1 teaspoon baking soda: helps the cookies rise and spread just enough
– ½ teaspoon salt: balances sweetness and intensifies other flavors
– 2 cups caramel candies, unwrapped and chopped: create gooey pockets of caramel in the cookies
– Optional: flaky sea salt for sprinkling, adding a delightful salty contrast
Each ingredient works harmoniously to produce a cookie with a golden color, chewy texture, and rich caramel pockets that melt as you bite. The brown sugar’s molasses enhances the toasty undertones, while the caramel candies provide a luscious, molten surprise inside. The optional sea salt adds bursts of flavor contrast, elevating the overall taste experience.
Step-by-Step Recipe
Begin by preheating your oven to 350°F (175°C) and lining baking sheets with parchment paper. In a large bowl or stand mixer, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy, about 4 to 5 minutes. Add the eggs one at a time, beating well after each addition, then mix in the vanilla extract. In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, folding gently until just combined.
Chill the dough for at least 30 minutes to an hour to prevent excessive spreading during baking. While the dough chills, unwrap and chop the caramel candies into small pieces. Once chilled, scoop out 2-tablespoon-sized portions of dough. Flatten each portion slightly in your hand, place a few chopped caramel pieces in the center, then fold the dough around the caramel to enclose it completely. Roll into smooth balls and place them on the prepared baking sheets, spacing about 2 inches apart.
Bake for 10 to 12 minutes, or until the edges are golden and the centers still look slightly soft. Remove from the oven and allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. If desired, sprinkle with flaky sea salt while still warm to enhance flavor.
Tips for the Perfect Cookie
Use room temperature butter and eggs to ensure even mixing and better texture. Don’t skip chilling the dough—this helps control spread and enhances flavor development. Enclose the caramel pieces fully to prevent leakage and burning during baking. Use a light-colored baking sheet to avoid over-browning. Avoid overbaking; the cookies should look slightly underdone in the center to maintain their gooey texture. For extra flair, sprinkle flaky sea salt right after baking. Store cookies in an airtight container at room temperature to keep them soft and chewy.
Variations and Customizations
Swap caramel candies for soft caramel bits or caramel sauce frozen into small cubes for different gooey effects. Add nuts such as toasted pecans or walnuts for crunch and flavor contrast. Mix in white chocolate or dark chocolate chips to complement the caramel’s sweetness. Incorporate a pinch of cinnamon or pumpkin spice for seasonal warmth. Use browned butter for a nutty, toasted flavor profile. For a vegan version, substitute butter and eggs with plant-based alternatives and use dairy-free caramel candies. For gluten-free, replace the flour with a quality gluten-free baking blend.
Health Considerations and Nutritional Value
Golden Caramel Cookies are a rich treat, with each cookie containing approximately 200–250 calories depending on size and caramel content. They are high in sugar and saturated fats, so they should be enjoyed in moderation. To make them a bit healthier, reduce the sugar slightly, substitute some all-purpose flour with whole wheat pastry flour, or opt for natural sweeteners like coconut sugar. Vegan and gluten-free alternatives make the recipe accessible to various dietary needs. Though indulgent, these cookies provide comfort and satisfaction, perfect for occasional enjoyment rather than everyday consumption.
FAQ
Can I prepare the dough in advance? Yes, the dough can be refrigerated for up to 48 hours or frozen for longer storage.
What if my caramel melts and leaks during baking? Ensure you fully encase the caramel pieces in dough and chill the dough well before baking to minimize leakage.
Can I use caramel sauce instead of caramel candies? You can, but it’s best to freeze small portions of sauce before adding to the dough to prevent spreading.
How should I store the cookies? Store in an airtight container at room temperature for up to one week.
Can I freeze the baked cookies? Yes, baked cookies freeze well for up to 3 months. Thaw at room temperature before serving.
Golden Caramel Cookies with a Gooey
Ingredients
- – ½ cup unsalted butter cold and cubed
- – ½ cup packed dark brown sugar
- – ½ cup granulated sugar
- – 1 large egg
- – 1 teaspoon pure vanilla extract
- – ¾ teaspoon baking soda
- – ¾ teaspoon baking powder
- – ½ teaspoon cornstarch
- – ¾ teaspoon salt
- – 1 ¾ cups all-purpose flour
- – ½ cup dark chocolate chips
- – 12 soft caramels I used Werther’s soft caramel
Instructions
- Preheat your oven to 350°F (175°C) and line two standard baking sheets with parchment paper. Set aside. In a stand mixer fitted with the paddle attachment, cream together the cold cubed unsalted butter, dark brown sugar, and granulated sugar on medium speed until smooth, about 2–3 minutes. Use a rubber spatula to scrape down the sides and bottom of the bowl. Add the egg and mix on medium speed for 30 seconds, then stir in the vanilla extract just until combined.
- Add the baking soda, baking powder, cornstarch, salt, all-purpose flour, and chocolate chips. Mix on low speed just until everything is incorporated. Using a 3-tablespoon cookie scoop, portion the dough and, while the dough is still in the scoop, press a caramel into the center. Release the cookie dough onto the prepared baking sheet. Each sheet will hold about six cookies, spaced approximately 2 inches apart.
- Bake the cookies in the preheated oven for 10–12 minutes, or until the edges turn golden brown. The centers might look slightly underbaked but will continue to firm up as they cool. For an extra touch, sprinkle flaky sea salt over the cookies right after baking. Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.