Cream Caramel Stuffed Honey Cookies

What did the cream caramel say to the cookie?

"HONEY I'M HOME!"

I call these Heaven cookies because you feel like you're in heaven while you're eating them. They are hands-down one of my favorite cookie recipes EVER. Honestly, any stuffed cookie is fun and tasty but I cannot tell you how many of my friends and family members ask for these babies. All. The. Time. There's honey in the cookie dough so it stays soft and has this nostalgic, buttery, sweet and wonderful taste that is powerfully addicting. YOU MUST TRY THESE!! 

Unwrap all of your candies- don't eat yet!

Then scoop up a small amount of cookie dough- about 1+1/2-2 Tbsp of dough.

Split the ball of dough in half and cover the caramel completely so that no part of the candy is showing. 

Like this! Then roll the dough ball in the cinnamon sugar mixture. Place on your baking sheet and bake for 8-10 minutes. 

Just until they are a very light golden brown. How pretty is this!

INGREDIENTS:

For the cookies:

1+1/2 sticks (12 Tbsp) salted butter

3/4 Cup granulated sugar

1/2 Cup dark brown sugar, packed 

1/4 Cup raw honey

2 tsp baking powder

1 tsp ground cinnamon

1 tsp vanilla extract

1 tsp baking soda 

1 egg, at room temperature 

2+1/2 Cups all-purpose flour 

 

For the cinnamon sugar coating:

1/4 Cup granulated sugar

1/4 tsp ground cinnamon 

You will also need:

3 small bags of Cream Caramels OR any type of soft caramel candy you prefer

 

 

DIRECTIONS:

1. Preheat your oven to 375F. Line a baking sheet with parchment paper or a Silpat baking sheet. Set aside. Unwrap all of the caramels.

2. In a stand mixer with a paddle attachment, cream together the butter, sugar, brown sugar, honey, baking powder, cinnamon, vanilla and baking soda. Slowly add the egg and mix until incorporated. Stir in the flour, scraping down the sides as needed. Once a dough is formed, in a separate small bowl, stir together the sugar and cinnamon for the cinnamon sugar coating.

3. Using a small ice cream scoop or a spoon, scoop up a small amount of dough (about the size of 1+1/2 Tbsp-2Tbsp) and split it in half. Place both sides of dough around a piece of Cream Caramel and cover the candy completely with the dough, making sure no part of the caramel is showing. Roll the dough ball in the cinnamon sugar mixture and place on the baking sheet about 2+1/2 inches apart. Bake for 8-10 minutes or just until they are a very light golden brown. Let cool on the baking sheet for a few minutes then move to a wire rack cooling sheet. Let cool completely. Enjoy!

Store in an airtight container at room temperature so they stay soft.  

This recipe will make about 24-28 Caramel stuffed cookies. 

 

 

Cookie recipe heavily adapted from: MyBakingAddiction