Description
Ginger and white chocolate cookies hide a luscious caramel surprise inside their golden, spiced embrace. Sweet warmth meets indulgent comfort, promising a delightful journey through layers of richness that will charm you completely.
Ingredients
Scale
Cookie Base Ingredients:
- 225 grams (8 ounces) unsalted butter, room temperature
- 200 grams (7 ounces) dark brown sugar
- 100 grams (3.5 ounces) caster sugar
- 450 grams (16 ounces) plain flour
- 2 medium free-range eggs
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
Spice Ingredients:
- 2 teaspoons ground ginger
- 1 teaspoon ground cinnamon
- 0.25 teaspoon ground allspice
Mix-ins and Filling Ingredients:
- 350 grams (12 ounces) white chocolate chips
- 1 jar store-bought caramel (like Carnation)
Instructions
- Blend softened butter and granulated and brown sugars using an electric mixer with paddle attachment for approximately 5 minutes until mixture becomes pale and fluffy, periodically scraping down sides of bowl.
- Gradually incorporate vanilla extract and eggs at low speed, ensuring complete integration of each egg before adding subsequent egg.
- Gently fold flour, baking powder, ground ginger, and cinnamon into butter mixture on low speed until ingredients are just combined. Delicately fold white chocolate chips throughout dough.
- Create individual cookie portions using cookie scoop or precise 125g measurements. Flatten each dough ball into thin circular disc, forming small cup-like indentations in center.
- Carefully spoon caramel into center of each dough cup, then meticulously seal edges, ensuring caramel remains completely enclosed within cookie dough.
- Arrange prepared cookies on parchment-lined baking sheet, cover with plastic wrap, and refrigerate for minimum 1 hour to maximize flavor development and structural integrity.
- Preheat oven to 170°C. Position cookies approximately 2 inches apart on prepared baking trays to allow proper heat circulation.
- Bake for 15-16 minutes until edges turn golden brown and surfaces develop slight crispness. Remove from oven and allow cookies to rest on baking tray for 5 minutes.
- Transfer cookies to wire cooling rack, allowing them to reach optimal serving temperature. Serve warm for maximum enjoyment of gooey caramel center.
Notes
- Wrap unbaked caramel-stuffed cookies tightly in plastic wrap and freeze for up to 3 months, allowing spontaneous fresh-baked treats anytime.
- Use firm, high-quality caramel candies that won’t completely melt during baking to maintain a gooey center without leaking.
- Swap regular flour with gluten-free blend and use dairy-free butter and white chocolate for allergy-friendly version without compromising rich flavor.
- Adjust ginger intensity by increasing ground ginger or adding fresh grated ginger for deeper warmth, perfect for intense spice lovers.
- Prep Time: 1 hour 20 minutes
- Cook Time: 16 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 24
- Calories: 230
- Sugar: 14g
- Sodium: 75mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 35mg