Wednesday, January 28, 2015


These cookies are best warm or at least warmed in the microwave for a few seconds before biting into that caramel chewy goodness. I wish I had a picture of the inside ooey gooey melted goodness, but they didn't last that long.
1/4 cup extra fine sugar
2 teaspoons ground cinnamon
  • Sift together and set aside.
2 1/2 cups all purpose flour
1 teaspoon baking soda
2 teaspoons cream of tartar
1/2 teaspoon cinnamon
1/2 teaspoon sea salt
1 cup unsalted butter, sliced
1 1/4 cup packed brown sugar
1/2 cup sugar
1 large egg
1 egg yolk
1 tablespoon PURE vanilla extract
1 tablespoon sour cream
1 package Kraft caramel bites
1/2-3/4 cup golden raisins
coarse sea salt
  • Sift together the flour, baking soda, cream of tartar and cinnamon and set aside.
  • Melt butter slices over medium high heat until browned with a nutty aroma, whisking continuously to prevent burning. Let cool to room temperature.
  • Cream together the butter, brown sugar and white sugar.
  • Add in egg, egg yolk, vanilla and sour cream and blend until smooth.
  • Gradually add in the flour mixture until well incorporated.
  • Form the dough into a ball and cover with saran.
  • Preheat oven to 350 degrees.
  • Place a silicone baking sheet or parchment paper inside baking pan.
  • Roll about 2 tablespoons of dough into a ball. *
  • Flatten ball into a 2-3 inch circle.  Place 3-4 caramel bites and 3-4 golden raisins inside and wrap dough around to form a ball again.
  • Roll ball in cinnamon sugar and place on baking sheet about 2 inches apart.
  • Sprinkle lightly with coarse sea salt.
  • Bake 8-10 minutes or until edges are golden brown.
  • Cool on pan 2 minutes and then transfer to cooling rack until completely cooled.
*At this point I roll out all the dough into balls.  I then keep the balls in the refrigerator and work with a dozen or so at a time. It is easier to work with cold dough.

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