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Caramel Gin Cookies Recipe

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4.5 from 188 reviews

These Caramel Gin Extract Cookies combine the richness of dark brown sugar and white chocolate chips with the unique aromatic flavor of gin extract and warm spices. A soft, chewy cookie with a gooey caramel center, perfect for a delightful treat that balances sweetness and spice.

Ingredients

Wet Ingredients

  • 225g unsalted butter, softened to room temperature
  • 100g caster sugar
  • 200g dark brown sugar, packed
  • 1 teaspoon vanilla extract
  • 2 medium free-range eggs

Dry Ingredients

  • 450g plain flour
  • 1 teaspoon baking powder
  • 2 teaspoons ground ginger
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon ground allspice

Other Ingredients

  • 350g white chocolate chips
  • 1 jar store-bought caramel (approximately 350-400g)

Instructions

  1. Cream Butter and Sugars: Cream the softened unsalted butter with caster sugar and dark brown sugar until the mixture becomes light and fluffy. Add the vanilla extract and eggs one at a time, beating well after each addition to ensure a smooth batter.
  2. Combine Dry Ingredients: In a separate bowl, whisk together the plain flour, baking powder, ground ginger, ground cinnamon, and ground allspice. Gradually add these dry ingredients to the wet mixture, stirring until just combined. Gently fold in the white chocolate chips.
  3. Chill and Prepare Dough Balls: Chill the cookie dough for at least 30 minutes to make handling easier. Scoop about 2 tablespoons of dough, flatten it slightly, place 1 teaspoon of caramel in the center, then carefully pinch the dough around the caramel to seal it completely. Roll into a smooth ball.
  4. Bake the Cookies: Place the cookie balls on a parchment-lined baking sheet, spacing them about 2 inches apart. Bake in a preheated oven at 180°C (160°C fan/350°F/Gas Mark 4) for 10-12 minutes or until the edges turn golden brown and the centers remain soft.
  5. Cool and Serve: Allow the cookies to cool on the baking sheet for 5-10 minutes before transferring them to a wire rack to cool completely. Enjoy the cookies warm or at room temperature for the best gooey caramel experience.

Notes

  • Chilling the dough is essential to prevent caramel leakage and to help maintain the cookie shape during baking.
  • Be careful when sealing the caramel inside the dough to avoid any caramel oozing during baking.
  • These cookies can be stored in an airtight container for up to 3 days; reheat slightly to enjoy the gooey caramel again.
  • Substitute ground ginger with fresh grated ginger for a more vibrant flavor, if desired.

Find it online: https://oliviabakes.com/caramel-gin-cookies-recipe/