Ingredients
Scale
- 1 cup (225g) unsalted butter, softened
- 3/4 cup (150g) granulated sugar
- 1 large egg, at room temperature
- 2 teaspoons vanilla extract
- 2 cups (250g) all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 cup (90g) soft caramel candies or caramel bits (for the gooey centre)
Substitution tips: If you’re looking for a dairy-free alternative, swap the butter for a plant-based margarine and use a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water). For a gluten-free option, substitute the all-purpose flour for a 1-to-1 gluten-free baking flour blend — just be mindful the texture may vary slightly. If caramel isn’t your favourite, try a small piece of dark chocolate or a dollop of your favourite jam for a different gooey surprise.
Instructions
- Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper. I find parchment indispensable — it saves me from scrubbing trays on a cold winter evening.
- In a large mixing bowl, cream together the softened butter and granulated sugar until pale and fluffy. This usually takes about 3-4 minutes with an electric mixer, but you can whisk by hand if you’re feeling nostalgic for those early mornings in Mum’s kitchen.
- Add the egg and vanilla extract to the butter mixture, beating gently until fully combined.
- In a separate bowl, sift together the flour, baking powder, salt, cinnamon, and nutmeg. Sifting is a little step that always feels like I’m adding a sprinkle of magic — it keeps the cookies light and tender.
- Gradually fold the dry ingredients into the wet mixture, mixing until just combined. Be careful not to overmix; the dough should be soft but manageable.
- Take a tablespoon-sized piece of dough and flatten it slightly in your palm. Place a small piece of caramel candy or caramel bit in the centre, then fold the dough around it, rolling gently to seal the caramel inside. Repeat with the remaining dough.
- Place the cookie dough balls evenly spaced on the prepared baking sheets, about 2 inches apart.
- Bake for 10-12 minutes, or until the edges are just turning golden but the centres still look soft. This is key for the gooey texture — don’t overbake! If you’re anything like me, your kitchen will start to smell like Christmas within minutes.
- Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. The gooey centre will set slightly but stay wonderfully soft.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
