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Caramel Swirls

 Caramel Swirls
In my opinion, cookies are the best dessert to make...and to eat! With a crisp outside and chewy caramel filling, these are likely one of my very favorites.
78 ServingsPrep: 25 min. + chilling Bake: 15 min./batch


  • 1 cup butter, softened
  • 4 ounces cream cheese, softened
  • 1 cup packed brown sugar
  • 1 egg yolk
  • 1 teaspoon maple flavoring
  • 2-3/4 cups all-purpose flour
  • 30 caramels
  • 6 ounces cream cheese, softened


  • In a large bowl, cream butter, cream cheese and brown sugar until
  • light and fluffy. Beat in egg yolk and flavoring. Gradually beat
  • flour into creamed mixture. Refrigerate 2 hours or until easy to
  • handle.
  • In a microwave-safe bowl, melt caramels; stir until smooth. Stir in
  • cream cheese until blended; set aside. Divide dough in half. Roll
  • each portion between two pieces of waxed paper to 1/4-in. thickness.
  • Spread caramel mixture over dough to within 1/2 in. of edges.
  • Roll up tightly jelly-roll style, starting with a long side. Wrap
  • rolls in plastic wrap; refrigerate 4 hours or until firm.
  • Preheat oven to 350°. Unwrap and cut dough crosswise into 1/4-in.
  • slices. Place 1 in. apart on greased baking sheets. Bake 12-14
  • minutes or until golden brown. Remove from pans to wire racks to

2 of 2

Caramel Swirls (continued)

Directions (continued)

  • cool. Yield: 6-1/2 dozen.