It’s Cookie Friday and I got a batch of fresh cookies for you. Typical “American” cookies – sweet, big and delicious! These Caramel Toffee Cookies are perfect with a cup of coffee in the afternoon to give you a little sugar boost and some energy to run a marathon… or two ;P
If you stop by more often on this blog you might have noticed already that I am cutting back on sugar in most of my recipes. I have to reduce sugar in my diet due to some health issues. This means I have to eat less sugar, but it does not mean, my friends and family have to do the same. So from time to time I am going back to my old habits and bake the “sweet & dangerous” stuff ;) Well not really dangerous, but definitely with a lot of sugar. While others can eat half a baking sheet of this cookies, I am munching on half a cookie… which is fine for me :P
These (not so) little fellas do actually have a good amount of sugar in them – be warned. Not only the sugar in the dough but also a good amount of soft caramels aka. toffees (the soft ones, not hard candy). Which is essentially also sugar ;) And I also rolled them in a mix of cinnamon and sugar because it was not enough already. So be warned. Again. But besides that – really delicious cookies! You should try. Even if it’s only a bite.
What are your favorite flavors for cookies? Chocolate? Caramel? Nuts? Or maybe something with fruits or berries? Let me know in the comments!
INGREDIENTS / ZUTATEN
For the dough:
1/2 cup (120g) butter
1 cup (200g) sugar
1 large egg
1/2 tsp. vanilla extract
1 1/2 cups (200g) all-purpose flour
1/4 tsp. baking soda
1 cup (150g) caramel toffees, chopped
For the Topping:
2-3 tbsp. sugar
1 tsp. ground cinnamon
Für den Teig:
1 Ei (L)
1/2 TL Vanille Extrakt
200g Mehl (Type 550)
1/4 TL Natron
150g Sahnekaramellbonbons, gehackt
Für das Topping:
2-3 EL Zucker
1 TL Zimt
DIRECTIONS / ZUBEREITUNG
2. Preheat the oven to 350°F (180°C). Line a baking sheet with baking parchment. Mix the sugar and cinnamon in a small bowl and roll each dough ball in that mixture, place with space in between on the prepared baking sheet (they spread a lot) and bake for 10-12 minutes until the edges are set. Take out of the oven and let cool down on the baking sheet for some time, then transfer to a wire rack and let cool down completely. Repeat with the remaining dough.
2. Den Ofen auf 180°C (350°F) vorheizen. Ein Backblech mit Backpapier auslegen und zur Seite stellen. Zucker und Zimt vermischen und die Teigkugeln darin wälzen. Mit genügend Abstand zueinander auf das Blech setzen (laufen auseinander) und dann für 10-12 Minuten backen, bis die Ränder etwas Farbe bekommen haben. Aus dem Ofen nehmen und auf dem Blech etwas abkühlen lassen, dann auf einem Kuchengitter komplett auskühlen lassen. Falls der Teig nicht komplett auf das Blech gepasst hat, jetzt den Rest backen.
Here is a version of the recipe you can print easily.Print
Delicious cookies for the sweet tooth: Caramel Toffee Cookies. If you like caramel, these are perfect for you – with a hint of cinnamon hard to resist ;)
Keywords: cookies, caramel, toffee, cinnamon, snickerdoodle