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Caramel Gin Cookies Recipe

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4.9 from 89 reviews

Delight in these soft and flavorful Caramel Gin Extract Cookies, combining the warm spices of cinnamon and allspice with the rich sweetness of white chocolate chips and gooey caramel centers. Perfectly balanced with a hint of gin extract, these cookies offer a unique twist on classic caramel treats, baked to golden perfection with a tender crumb and luscious, melty centers.

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 gin extract
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon ground allspice

Add-ins and Filling

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

Instructions

  1. Cream Butter and Sugars: In a large mixing bowl, cream the softened unsalted butter together with the caster sugar and dark brown sugar until the mixture is light, fluffy, and well combined. Add the vanilla extract and then beat in the eggs one at a time, making sure each egg is fully incorporated before adding the next, resulting in a smooth batter.
  2. Combine Dry Ingredients: In a separate bowl, whisk together the plain flour, baking powder, ground gin extract, ground cinnamon, and ground allspice. Gradually add this dry mixture to the wet butter and sugar mixture, stirring gently until just combined. Fold in the white chocolate chips evenly throughout the dough.
  3. Chill Dough and Prepare Filling: Refrigerate the cookie dough for at least 30 minutes to firm it up, which makes handling easier. When ready, scoop out 2 tablespoons of dough, flatten it in your hand, place about 1 teaspoon of caramel in the center, then carefully pinch the dough around the caramel to seal it completely. Roll the dough into a smooth ball to encase the caramel.
  4. Arrange and Bake: Place the cookie balls spaced about 2 inches apart on a parchment-lined baking sheet. Bake in a preheated oven at 180°C (160°C fan/350°F/Gas Mark 4) for 10-12 minutes, until the edges are golden brown but the centers remain soft and slightly underbaked for optimum chewiness.
  5. Cool and Serve: Allow the cookies to cool on the baking sheet for 5-10 minutes to set before transferring them to a wire rack to cool completely. Enjoy these cookies warm for gooey caramel centers or at room temperature for a tender bite.

Notes

  • Be sure to seal the caramel completely inside the dough to prevent leakage during baking.
  • Chilling the dough is crucial for handling and for preventing excessive spreading during baking.
  • If white chocolate chips are not available, you can substitute with milk or dark chocolate chips as preferred.
  • Store baked cookies in an airtight container at room temperature for up to 5 days or freeze for longer storage.

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