Butterbeer Cookies

Once again, our December has been a flurry of cookie-baking for the gift boxes we put together for friends and colleagues. We made our usual assortment of biscotti, Italian Christmas cookies, ginger snaps and cappuccino cookies, as well as something new: Butterbeer cookies.

Cookie!

They don’t last long

This originated not from a recipe, but rather from an idea. My daughter and I put our heads together and pondered and dreamed and waved our wands, and we created this. Early reactions vary from Amazing to Yum, and included much of the alphabet. They are pretty good!

The only unusual ingredient is the cup of salted caramel chips. These seem to be trendy these days, and I had no problem finding a package by Hershey at pretty much every supermarket I look in.

Happy baking! Bakiamo cookio!

Butterbeer Cookies

  • 1 cup butter
  • 1-1/2 cups brown sugar, packed
  • 1/2 cup white sugar
  • 2 eggs
  • 1 tsp vanilla extract
  • 1 tsp caramel flavour
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 3 cups flour (I use pastry flour but all-purpose will do fine)
  • 1 cup salted caramel chips
  • 1 cup white chocolate chips

Cream the butter, sugars and eggs in a mixer until light and fluffy. Add the vanilla and caramel extracts, then the baking soda and salt. Carefully mix in the flour (this part can get messy if you start the mixer too quickly), and when it’s all well combined, add the caramel and white chocolate chips. Mix thoroughly.

Preheat your oven to 350F. (I tried a new mini convection oven, and after some experimentation, found that 325F worked best for it; 350F was right for my regular oven).

Form the cookies into balls about 3/4-inch (2 cm) in diameter – about 1 TBSP per cookie.

Arrange them on a baking sheet, lined with parchment or not, according to your preferences.

Bake at 350F (or 325F – see above) for 10 or 11 minutes, till just starting to turn golden.

Save at least some for company.

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