Caramel Stuffed Ginger and White Chocolate Cookies (Print Version)
# Ingredients:
→ Cookie Base
01 -
225g unsalted butter, room temperature
02 -
100g caster sugar
03 -
200g dark brown sugar
04 -
1 teaspoon vanilla extract
05 -
2 medium free-range eggs
06 -
450g plain flour
07 -
1 teaspoon baking powder
→ Spices
08 -
2 teaspoons ground ginger
09 -
1 teaspoon ground cinnamon
10 -
¼ teaspoon ground allspice
→ Mix-ins and Filling
11 -
350g white chocolate chips
12 -
1 jar store-bought caramel (like Carnation)
# Instructions:
01 -
Using an electric mixer with paddle attachment, beat butter and both sugars for about 5 minutes until light and creamy, scraping bowl occasionally.
02 -
On low speed, mix in vanilla and eggs one at a time, ensuring each egg is fully incorporated before adding the next.
03 -
Add flour, baking powder, and spices to bowl. Mix on low until just combined. Fold in white chocolate chips.
04 -
Using a cookie scoop or weighing 125g portions, flatten each dough ball into a disc. Shape into cups, fill each with 1 tablespoon caramel, then carefully seal dough around filling.
05 -
Place shaped cookies on lined baking tray, cover with cling film, and refrigerate for at least 1 hour or overnight.
06 -
Preheat oven to 170°C. Space cookies 2 inches apart on lined trays. Bake 15-16 minutes until golden with crisp edges.
07 -
Let cookies cool on tray for 5 minutes before moving to wire rack. Can be enjoyed warm!
# Notes:
01 -
Perfect for holiday cookie boxes
02 -
Best served warm for gooey caramel centers
03 -
Dough can be chilled overnight for better flavor