One bowl, no mixer, and a perfectly sweet and chewy dessert: Caramel-Stuffed Maple Brown Sugar Cookies are indescribably decadent.
If you’ve read any of my recipe posts– or if you know me in real life- you’ve probably picked up on my love for chocolate. I’ve got a lot of chocolate recipes. My
addiction to love for chocolate means, if I’m going to get in the kitchen and bake something sweet that doesn’t contain chocolate, it better be really freaking good.
These Caramel-Stuffed Maple Brown Sugar Cookies more than meet that requirement. The dough is made entirely with brown sugar instead of white, resulting in an unbelievably chewy cookie. Before baking, the cookies are rolled in white sugar. The coating makes the finished product sparkly and adds extra chewiness. As for the caramel center, it gets soft and gooey in the oven, turning an already-dynamite cookies into an over-the-top indulgence.
Caramel-Stuffed Maple Brown Sugar Cookies
3/4 cup butter
1 1/4 cups brown sugar
2 tsp maple extract
1 tsp vanilla extract
1/4 tsp salt
1 tsp cornstarch
1 tsp baking soda
2 cups flour
20 individually-wrapped caramels
1/4 cup sugar (for rolling)
Melt the butter in a large bowl. Add the brown sugar and whisk until combined. Beat in the egg and both extracts. Gently stir in the salt, cornstarch, and baking soda. Add the flour and stir just until combined. Cover the dough and refrigerator for at least two hours, or overnight. While the dough is in the fridge, unwrap the caramels and cut them in half and pour the sugar on a plate.
When dough has chilled, preheat oven to 325 degrees. Roll dough into 1/2 tablespoon balls (a cookie scoop is perfect for this). To make the cookies, sandwich a caramel half between two balls of dough. Squish the dough around the caramel and shape it into a ball. Roll each ball in the sugar until it’s coated on all sides.
Arrange the balls of dough on parchment-lined baking sheets and bake for 8 minutes. Remove the cookies from the oven and use the back of a spoon to gently smash them. You don’t want to flatten the cookies or make the caramel show through; you just want to help the caramel spread. Return cookies to the oven for 2 more minutes. Allow cookies to cool on the baking sheet for 10 minutes before transferring to a cooling rack.
Cookies are unbeatable served warm, but they’re amazing at room temperature, too.
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