A variation on the classic Jam-Drop Cookie, these salted caramel-filled cookies make for a rather delicious change. Best served alongside a strong cup of coffee or black tea!
School holidays are coming to a close here in Canberra, so as of next week, life will slip back into the usual routine, which hopefully will also see blogging become a weekly occurrence once more. Apologies for my recent sporadic posting – life has been busy of late.
Salted Caramel Biscuits/Cookies | Gather and Graze
For the Cookies:
- 160g (⅔ Cup) Unsalted Butter (softened)
- 115g (½ Cup) Raw Caster Sugar
- 1 Large Free-Range Egg
- 1 Teaspoon Vanilla Extract
- 350g (2 Cups) Plain/All-Purpose Flour (sifted)
- Pinch of Salt
For the Caramel Filling:
- 70g (⅓ Cup) Brown Sugar
- 60g (¼ Cup) Unsalted Butter
- 2 Tablespoons Pure (Heavy) Cream
- Sea Salt Flakes (I used Fleur de Sel) for sprinkling over the tops
To make the Cookies:
Place the butter, sugar and vanilla extract into the bowl of an electric mixer and beat until light and fluffy. Add the egg and continue to beat until combined. Scrape down the edges of the bowl as required. Now add the flour and salt and mix on low speed until the cookie dough comes together. Cover and refrigerate the dough for at least 1 hour.
Pre-heat the oven to 190°C/375°F. Line 2 large baking trays with baking/parchment paper.
Shape the dough into balls (2.5cm/1inch in diameter) and place, leaving a little space between each to allow for spreading, onto the baking trays. Flatten each ball slightly, then using the end of a wooden spoon, press down into the middle of each to create an indent.
Bake each tray of cookies for about 8-9 minutes or until just starting to turn a golden colour. Remove from the oven and allow to cool completely on a wire rack.
To make the Caramel Filling:
Place the butter and sugar into a small saucepan and stir constantly as you bring it to a boil. Allow to boil for 1 minute, before removing from the heat and stirring in the cream.
Allow the caramel to cool down for about 15 minutes.
Spoon a little caramel into each cookie indent, until it just reaches the top. Sprinkle the top of each cookie with a small amount of sea salt. Allow the caramel to set for 10-15 minutes, before serving.
- Adapted from a ‘Land O’Lakes’ recipe
These are a great alternative to jam drops! I don’t like the jam drops too much, but I love caramel. I will be making these for the holiday season, as I’m sure everyone will love them and they will be gone in a second. I like that the recipe seems easy for even a ‘non-baker.’ You explain everything in a simple manner so that it will be easy to follow. Thanks for sharing 🙂
Such a kind comment, thank you so much! All the best with your holiday season baking – can’t believe how quickly this year has disappeared. Cheers, Margot
They look delicious, might have to give them a go this weekend
Cheers Mr Smith… I hope you give them a try.
I love these cookies! Pretty and delicious! Thank you for the recipe, Margot! 🙂
Thanks so very much Fae, so pleased you like the look of them. Apologies for the delay in responding, I must have somehow missed this comment. 😦 Sorry! xx
These cookies look wonderful!
Thanks very much Sabrina 🙂
omgosh! what a beautiful treat! Salted caramel ANYTHING is my weakness and your bickies look perfect. So lovely to actually meet at eat drink blog! I had a blast, am so exhausted today! I will 100 per cent be going to next years conference.
That’s very sweet of you to say HM, salted caramel is a favourite of mine too.
It really was an amazing weekend, which couldn’t have been packed any fuller with food, wine, info, inspiration and fabulous fellow bloggers. So wonderful to meet you too! xx
PHWOAH! Looks delish. Is there a budget version us less fortunate Aussies can sink our teeth into by any chance?
Thanks for your comment… these are all pretty stock standard biscuit ingredients, which can most certainly be made on a budget. Leave out the vanilla extract if need be and just use a very small amount of whatever salt you have on hand. Cheers, Margot
I am definitely going to try these!!!
🙂 Fantastic! Please let me know if you do. Cheers, Margot
Great cookies, Margot, and I very much prefer salted caramel to jam. Great idea using a squeeze bottle, too, being I’m pastry bag-impaired. 36 cookies does seem like a lot but I guess I would just have to soldier on until not a one remains. It’s a tough job … 🙂
The squeeze bottle worked a charm John, I’ll edit the post in a minute to suggest it… seems only fair! 😉 The cookies disappeared in a flash here, but you could always freeze a few, though would recommend doing so without the filling.
Oh and your wonderful book has arrived… it was like opening a Christmas parcel! So exciting! You’ve done such a great job John and it reads so well… I’ve been placing sticky notes on each of the recipes I’m keen to try first. Will come across soon to leave you another note on your site as well. Cheers, Margot
That was quick! Thank you so much for the kind words. I am truly glad that you like what you’ve seen. 🙂
OMG! I’m literally drooling over your pictures.. Sooner or later I will have time to make them, I’m sure they are bites of heaven!
Thanks so much Margherita! The leftover caramel sauce was just perfect drizzled over our weekend waffles too! 🙂 Hope all is well with you.
How do you manage to get them looking so neat?! I’d have caramel everywhere but where it should be. Oh, and couldn’t help but notice pure/heavy cream. It’s double over here. Don’t know why that reminds me to check the spelling of mould on TDPC.
😀 I kind of cheated Johnny and probably should make mention of it in the post above… I ended up using a Wilton Squeeze Bottle (see the link below…) to get the caramel into the indents. Only as I knew that they were to be photographed for the blog… and didn’t want a complete mess on my hands if the teaspoon didn’t do as it was told!
Also interesting to read about all the different variations of cream around the world on wikipedia https://en.wikipedia.org/wiki/Cream – the cream that we call Pure Cream is about 35% fat and doesn’t have any artificial thickeners added to it, though it’s quite thin and can be simply poured into sauces etc or onto a dessert or else whipped if required – quite a versatile cream and one that I use a lot. Double cream for us is a lot heavier, higher in fat content and already very thick… can be scooped onto a dessert or the top of a scone and it will hold it’s shape.
Mold or mould? I go for mould when it’s a cooking implement and mold for the blue/green fungus – though I know everyone uses them differently… 🙂
Ah ha. You’re the clever one in the kitchen and I’m the klutz! Must replace my burst piping bag.
Thanks for that link. I never knew there were so many differing creams. Here, especially for day to day cooking, it’s single or double. I think I’ll try and use percentages in future.
And I spelt it the American way. Ouch. I really do read too many blogs. I should change that, shouldn’t I? I mean, as in mold. 🙂
Just curious… with the cream – from that list, the closest in fat content in the UK appears to be whipping cream, but is this not what you would naturally opt for in a sauce like this? Would double cream be your preference? Perhaps I should also pull out my Harold McGee book to read up on his Cream/Dairy chapter…
Come to think of it, I think I just use ‘mould’ for both… really… why don’t we all use the same spelling? Seems absolutely crazy!
I’m probably not the best person to ask as I don’t use cream loads. But, for a caramel, whipping cream would be safer as it’s pourable. I can imagine a large dollop of double would cause it to spit horribly.
A delicious change indeed…these have to be wonderful with a cup of tea for an afternoon break.
Thanks Karen and yes, with a morning or afternoon cup of tea, these are perfect! 🙂
Those look delicious!
Thanks for your kind comment… and a warm welcome to Gather and Graze! Cheers, Margot
They look just gorgeous Margot and so tempting! 🙂
Very impressive cookies, I always have a hard time with caramel.
Thanks Cheri! This caramel worked really well for me… stays quite soft as it doesn’t reach anywhere near the hardball stage… but perfect for filling these little biscuits. If you do happen to give it a go, I’d love to back from you with your thoughts. Cheers, Margot
Oh, my wee lads would love these, the photos are so good I feel like I could reach in and take one. Darn it, wish I could! 😁
I wish you could just reach in and take one too cheergerm! Both of my boys really enjoyed these (and they’ve been disappearing fast), despite initial concerns that jam couldn’t be beaten as the filling of choice. Definitely nice to mix it up now and then though!
Absolutely love the cookies and the salted caramel. So easy to make and so gourmet ❤️
Thanks so very much Sonal! We all really enjoyed nibbling on a few of these. 🙂
They look wonderful, Margot! I think your variation is much more exciting for anyone who has a big sweet tooth like Her Majesty and my mom! 😛
Thank you dear Francesca! I do so appreciate your kind comments, even though I know that you’re not so keen on sweet treats. The next post will be savoury – just for you! xx
I will definitely be making these when I am back in England and have my reliable oven – I adore salted caramel and may well have to do some extensive quality control!
Haha, that’s been my excuse too Tanya! Thankfully the few that I thought might have been slightly dodgy ended up being fine after all… 😀 Hope you’re having a beautiful time up on the mountain!
I love jam drop cookies too and recently went through a spell of baking them at least twice a week. The neighbor kids caught on and (much to my son’s dismay) would show up, find their way into the kitchen and devour the whole lot! So, I’d make another batch, and another…etc. I’m definitely going to make a batch with your salted caramel filling. 🙂
Oh dear Seana… rather cheeky of the neighbour’s kids to be scoffing all your yummy cookies! I think I’d be hiding the jam drops and putting out some crackers instead. 😉 Have a great weekend!
Ha! Wish I would of thought of that!
Yummo. I love jam drops and I’m actually not a great fan of jam, however I do love salted caramel, will be trying these soon!!
Thanks Sandra, I’d never knock back a jam drop, but these really do make for a nice change!
Only 1 week to go – getting excited! 🙂