Hello and thank you for stopping by. I may have a
huge teeny tiny confession to make. I love Caramac! Nothing wrong in that except after I’d seen some some amazing Caramac Cupcakes over at Janes’s Pattiserie I asked my Hubby to pick up a few bags of Caramac buttons for ‘baking’. And after I’d eaten all of them my friend bought me some more AND I ate those!! So you can imagine my family’s relief when I finally got around to baking these oh-so-good Caramac Caramel Cookies.
If you haven’t tried Caramac before, they are a bit like white chocolate with a hint, just a hint of caramel flavour. When I was younger and even still today, I had to be careful how much chocolate I ate as it triggers migraines in me. Caramac bars were my go-to alternative. I had ‘almost’ forgotten about them, until Jane posted her cupcakes!
Buttons! You can buy Caramac buttons now.
And the rest as they say is history. Because everyone knows chocolate buttons taste better than a bar. They fit so nicely in my mouth and are just the best with a hot cup of tea. Finally, you now you know how I became hooked on Caramac again!
Although I used Caramac bars to melt and drizzle over these utterly perfect Caramac Caramel Cookies. Because I simply couldn’t bring myself to use the buttons. I will do, just taking things one step at a time.
These light, chewy cookies are a caramel lovers dream. The brown sugar in the cookie dough, along with the butterscotch chips, give these cookies an underlying caramel flavour, will bursts of absolute caramel. While melted Caramac drizzled on top adds an extra creaminess that completely rounds the flavours out and makes these Caramac Caramel Cookies so good.
Absolutely perfect for Caramac lovers, chocolate haters/avoiders and Cookie Monster’s like me!
Recipe: Makes 20 Caramac Caramel Cookies
225g/8oz Soft Light Brown Sugar
150g/5oz Unsalted Butter- at room temperature
2tsp Vanilla Extract – I use Nielsen-Massey
1 Large Free Range Egg – plus
1 Large Free Range Egg Yolk
275g/10oz Plain White Flour
1/2tsp Bicarbonate of Soda
Pinch of Salt
150g/5oz Toffee/Butterscotch baking chips
120g 4 X Caramac Bars for the drizzle – use can use buttons if you prefer
Method: Preheat the oven to 170C/150C fan, gas mark 3, 325F.
Making the cookie dough
- First of all line 3 large baking trays with baking parchment.
- Place the sugar and butter in a large bowl and whisk/beat for 5 minutes until pale and creamy – whisking for 5 minutes here and then after adding the eggs is very important to the finished texture of the cookie.
- Add the vanilla extract and the eggs and continue whisking/beating for a further 5 minutes.
- Sift in the flour, bicarb. and salt.
- Add the toffee/butterscotch chips.
- Fold all the ingredients together until you have uniform cookie dough.
Shaping and baking the cookies
- Using a medium sized ice cream scoop, or a spoon and your hands, scoop/roll 5cm/2″ ball of cookie dough and place onto the baking tray.
- Using clean, slightly wet hands squish the cookie dough balls fairly flat. They should be about 1cm thick.
- Place the baking trays in the middle and lower parts of the oven and bake the cookies for 15 minutes exactly.
- As soon as the baking time has elapsed remove the cookies from the oven and allow to cool completely on the baking trays.
- Once the Caramac Caramel Cookies have cooled they are ready for their Caramac drizzle.
Adding the Caramac drizzle
- Break up the Caramac bars and place in a heatproof, microwaveable bowl.
- Zap the Caramac in 30 second spurts until it starts to melt, stirring in between each zap!
- When the Caramac is half melted (mine took just over 1 minute), remove from the microwave and stir until it is all melted.
- Using a teaspoon, drizzle the melted Caramac over the cooled cookies.
- Leave the cookies to set.
These Caramac Caramel Cookies will keep for 5 days in an airtight container – if they last that long 😉.
While Caramac bars and buttons are available in most supermarkets and local grocery shops, the buttons were bought from Asda. This IS NOT a sponsored post I just want to make sure that you can get hold of these delicious buttons to try – I take no responsibility for anyone who becomes hooked on them – they are very more-ish!!
Because we always have cookies in our house, I start most days with a cup of tea and a cookie. Also, if I am late eating breakfast or miss it completely (I do try not too), then I have enough energy to keep me going. And it’s always nice to have something on hand to offer visitors when they pop in.
Are you a Cookie Monster? Do you have a favourite cookie recipe?
If you happily munched your way through this recipe for Caramac Caramel Cookies, here are a few more you might like to try:
If you you do have any favourite cookie recipes, please share them in the comments section and I’ll give them a try!
Reading your comments is one of the greatest pleasures of having this blog. Thank you for taking the time to write them and please keep them coming? Don’t forget to tag @sammiefeasting in on Twitter/Instagram with your makes and bakes? Another great part of having this blog!
Have fun cooking and baking in your kitchens and remember food always tastes better when it’s shared.
No part of this post may be reproduced or duplicated without the written consent of the owner. Please see my Disclosure Policy