Caramel Creams Recipe
Caramel Creams Recipe photo by Taste of Home

Caramel Creams Recipe

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4.5 14 16
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These cookies are delicious plain, but I like to make them into sandwich cookies with the brown butter filling. In a pinch, you can use a can of frosting. —Barbara Youngers, Kingman, Kansas
TOTAL TIME: Prep: 20 min. + chilling Bake: 15 min./batch + cooling
MAKES:18 servings
TOTAL TIME: Prep: 20 min. + chilling Bake: 15 min./batch + cooling
MAKES: 18 servings


  • 1 cup butter, softened
  • 2/3 cup packed brown sugar
  • 2 large egg yolks
  • 1/2 teaspoon vanilla extract
  • 2-1/2 cups all-purpose flour
  • 1/3 cup finely chopped pecans
  • 1/4 teaspoon salt
  • 2 tablespoons plus 1-1/2 teaspoons butter
  • 1-1/2 cups confectioners' sugar
  • 1/2 teaspoon vanilla extract
  • 2 to 3 tablespoons heavy whipping cream

Nutritional Facts

2 each: 264 calories, 15g fat (8g saturated fat), 57mg cholesterol, 157mg sodium, 32g carbohydrate (18g sugars, 1g fiber), 2g protein


  1. In a large bowl, cream butter and brown sugar until light and fluffy. Beat in egg yolks and vanilla. Combine the flour, pecans and salt; gradually add to the creamed mixture and beat well. Shape into two 10-in. rolls; wrap each in plastic. Refrigerate for 1-2 hours.
  2. Unwrap and cut into 1/4-in. slices. Place 2 in. apart on ungreased baking sheets. Bake at 350° for 11-13 minutes or until golden brown. Remove to wire racks to cool.
  3. For filling, in a small saucepan, cook butter over medium heat until golden brown. Pour into a large bowl, beat in the confectioners' sugar, vanilla and enough cream to achieve spreading consistency. Spread on the bottoms of half of the cookies; top with remaining cookies. Yield: about 3 dozen.
Originally published as Caramel Creams in Best of Country Cookies 1999, p97

Sweet White Wine

Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.

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Reviewed Nov. 3, 2013 Edited Nov. 6, 2013

"Love this recipe as is but to add variety 2nd time I made it I used touch of nut meg, used 1/3 cup pecans, 1/3 walnuts and 1/3 almonds. Also after arranging them on a baking sheet I pressed center of each and add drop of cherry preserve, then baked as instructed (did not make a caramel filling). Everyone who tried it asked for more - thank you for this wonderful and super easy to make recipe"

Reviewed Oct. 22, 2013

"Yum! These are heavenly! The pecan shortbread cookies have a buttery, nutty flavor. The browned butter frosting is a nice complement. I added a couple of drops of maple extract to the frosting too, which was delicious. To spikeg007: I removed the first batch of cookies from the baking pan almost right away. With the second batch, I took the pan out of the oven but got busy and let them sit until they were mostly cooled. I had trouble with those crumbling as I removed them from the pan. My recommendations: cut them slightly larger than 1/4" thick, be very careful not to overbake, and move to a wire rack to cool while they are still warm and pliable. As for the tasting "like crap," I guess I can't help you much because I think these are VERY good :) I cut my cookies a little thicker than the recipe recommended and ended up with approximately 24 sandwiches (trying to account for the ones I ate during the assembly process :)"

Reviewed Oct. 22, 2013

"definitely not caramel, but definitely tasty!!"

Reviewed Oct. 22, 2013

"Excellent cookie. Thank you. The rudeness of some other reviews is very disappointing."

Reviewed Oct. 20, 2013

"Delicious cookie. It is now in my husbands top three favorite. Easy to make, frost, and assemble."

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