Double Caramel Sugar Cookies

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These Double Caramel Sugar Cookies are soft and chewy and have the perfect blend of vanilla and two types of caramel. These might just be our new favorite cookie.

We’ve been eating all the random things in our pantry these days and just trying to use up what we have on hand without going to the grocery store.

I’ve been craving my favorite sugar cookies, but I also found a package of Rolos and a little container of caramel sauce (from my kids school lunch bin area). And then it hit me….add them to the cookie dough for a decadent Double Caramel Sugar Cookie.

Ingredients to make this recipe:

• butter
• sugar
• eggs
• AP flour
• baking soda
• cream of tartar
• pure vanilla
• Rolo candies
• caramel sauce

Tools for making this recipe:

• Electric Mixer
• Cookie Scoop (I used size 40, medium)
• Rimmed Baking Sheet

Double Caramel Sugar Cookies

These cookies couldn’t be any simpler. I started out with my classic sugar cookie recipe and then had fun by adding caramel and Rolo candies!

Cream butter and sugar in a mixer on medium speed. Add in eggs and vanilla. Mix until well combined. Add in flour, baking soda, and cream of tartar and continue on medium speed until well combined. Stop mixing and scrape sides of the bowl a few times to make sure everything is mixed in.

Add in chopped Rolos and caramel sauce. Mix with a wooden spoon just until combined (keep some ribbons of caramel showing).

Scoop into 1 inch balls using a cookie scoop. Bake until edges are set and start to turn a golden brown.

Remove pan from oven and cool 2 minutes, then transfer cookies to wire racks to cool completely. Store in an airtight container for up to a week.

Tips for the Perfect Sugar Cookies

These tips work for my Double Caramel Sugar Cookies or any sugar cookie recipe you might have.

1. Always spray the pan, no matter what the instructions say (or line baking sheets parchment paper).
2. Scoop dough balls using a cookie scoop for consistent size which means even baking.
3. Take cookies out of oven just as the sides are beginning to set up for a moist, chewy sugar cookie as they will finish setting up as they cool.
4. Use the best vanilla you can get your hands on. You will be able to taste the difference, promise.

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Double Caramel Sugar Cookies

Yield: 3 dozen

Prep Time: 20 minutes

Cook Time: 10 minutes

Total Time: 30 minutes

These Double Caramel Sugar Cookies are soft and chewy and have the perfect blend of vanilla and two types of caramel. These might just be our new favorite cookie.

Print

Ingredients

• 1 cup butter (2 sticks), softened
• 1 cup sugar
• 2 eggs
• 3 cups AP flour
• 1 tsp baking soda
• 1 tsp cream of tartar
• 2 tsps pure vanilla
• 2 packs Rolos (about 16 Rolos)
• caramel sauce (~ 1/4 cup, I used an individual dipping cup, but ice cream topping would work too)

Instructions

1. Preheat oven to 350F and line rimmed baking sheet with parchment paper.
2. Cream butter and sugar in a mixer on medium speed. Add in eggs and vanilla. Mix until well combined. Add in flour, baking soda, and cream of tartar and continue on medium speed until well combined. Stop mixing and scrape sides of the bowl a few times to make sure everything is mixed in.
3. Remove bowl from mixer and add in chopped Rolos and caramel sauce. Mix with a wooden spoon just until combined (keep some ribbons of caramel showing).
4. Scoop into 1 inch balls and set 2 inches apart on lined baking sheet. Bake 10-15 minutes or until edges are set and start to turn a golden brown.
5. Remove pan from oven and cool 2 minutes, then transfer cookies to wire rack to finish cooling. Store in an airtight container for up to a week.

Notes

TIPS FOR THE PERFECT SUGAR COOKIES

1. Always spray the pan, no matter what the instructions say (or line baking sheets parchment paper).
2. Scoop dough balls using a cookie scoop for consistent size which means even baking.
3. Take cookies out of oven just as the sides are beginning to set up for a moist, chewy sugar cookie as they will finish setting up as they cool.
4. Use the best vanilla you can get your hands on. You will be able to taste the difference, promise.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

• 
  Rimmed Baking Pan, 16-3/4 by 12-Inch
• 
  Cookie Scoop Set, Stainless Steel Cookie Scoops
• 
  KitchenAid  Artisan Tilt-Head Stand Mixer, 5-Quart, Empire Red

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1. Preheat oven to 350F and line rimmed baking sheet with parchment paper.
2. Cream butter and sugar in a mixer on medium speed. Add in eggs and vanilla. Mix until well combined. Add in flour, baking soda, and cream of tartar and continue on medium speed until well combined. Stop mixing and scrape sides of the bowl a few times to make sure everything is mixed in.
3. Remove bowl from mixer and add in chopped Rolos and caramel sauce. Mix with a wooden spoon just until combined (keep some ribbons of caramel showing).
4. Scoop into 1 inch balls and set 2 inches apart on lined baking sheet. Bake 10-15 minutes or until edges are set and start to turn a golden brown.
5. Remove pan from oven and cool 2 minutes, then transfer cookies to wire rack to finish cooling. Store in an airtight container for up to a week.

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