Caramel Whiskey Cookies Recipe

4 5 6
Caramel Whiskey Cookies Recipe
Caramel Whiskey Cookies Recipe photo by Taste of Home
Publisher Photo

Caramel Whiskey Cookies Recipe

Read Reviews
4 5 6
Publisher Photo
A bit of yogurt replaces part of the butter in the traditional cookie, but you would never know. I get a lot of requests for these and can’t make a cookie tray without them. —Priscilla Yee, Concord, California
MAKES:
48 servings
TOTAL TIME:
Prep: 30 min. Bake: 10 min./batch
MAKES:
48 servings
TOTAL TIME:
Prep: 30 min. Bake: 10 min./batch

Ingredients

  • 1/2 cup butter, softened
  • 1/2 cup sugar
  • 1/2 cup packed brown sugar
  • 1/4 cup plain Greek yogurt
  • 2 tablespoons canola oil
  • 1 teaspoon vanilla extract
  • 2-1/2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • TOPPING:
  • 24 caramels
  • 1 tablespoon whiskey
  • 3 ounces semisweet chocolate, melted
  • 1/2 teaspoon kosher salt, optional

Directions

Preheat oven to 350°. In a large bowl, beat butter and sugars until crumbly. Beat in yogurt, oil and vanilla. In another bowl, whisk flour, baking powder, baking soda and salt; gradually beat into sugar mixture.
Shape into 1-in. balls; place 2 in. apart on ungreased baking sheets. Flatten with bottom of a glass dipped in flour. Bake 7-9 minutes or until edges are light brown. Cool on pans 2 minutes. Remove to wire racks to cool completely.
In a microwave, melt caramels with whiskey; stir until smooth. Spread over cookies. Drizzle with chocolate; sprinkle with salt if desired. Let stand until set. Store in an airtight container. Yield: 4 dozen.
Originally published as Caramel Whiskey Cookies in Healthy Cooking December/January 2013, p70

Nutritional Facts

1 cookie (calculated without kosher salt): 93 calories, 4g fat (2g saturated fat), 6mg cholesterol, 83mg sodium, 14g carbohydrate (9g sugars, 0 fiber), 1g protein.

  • 1/2 cup butter, softened
  • 1/2 cup sugar
  • 1/2 cup packed brown sugar
  • 1/4 cup plain Greek yogurt
  • 2 tablespoons canola oil
  • 1 teaspoon vanilla extract
  • 2-1/2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • TOPPING:
  • 24 caramels
  • 1 tablespoon whiskey
  • 3 ounces semisweet chocolate, melted
  • 1/2 teaspoon kosher salt, optional
  1. Preheat oven to 350°. In a large bowl, beat butter and sugars until crumbly. Beat in yogurt, oil and vanilla. In another bowl, whisk flour, baking powder, baking soda and salt; gradually beat into sugar mixture.
  2. Shape into 1-in. balls; place 2 in. apart on ungreased baking sheets. Flatten with bottom of a glass dipped in flour. Bake 7-9 minutes or until edges are light brown. Cool on pans 2 minutes. Remove to wire racks to cool completely.
  3. In a microwave, melt caramels with whiskey; stir until smooth. Spread over cookies. Drizzle with chocolate; sprinkle with salt if desired. Let stand until set. Store in an airtight container. Yield: 4 dozen.
Originally published as Caramel Whiskey Cookies in Healthy Cooking December/January 2013, p70

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again


Reviews forCaramel Whiskey Cookies

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review
Sort By :

Average Rating
MY REVIEW
tlindberg User ID: 1205099 241460
Reviewed Jan. 10, 2016

"These cookies were easy to make and really yummy. I will definitely make these again."

MY REVIEW
pamsterhamster User ID: 2978210 125774
Reviewed Sep. 10, 2014

"This is award winning. Baked these for Christmas gifts & got rave reviews."

MY REVIEW
sewingpianist User ID: 5800540 189840
Reviewed Dec. 22, 2012

"Wonderful! The basic cookie is a great foundation for all types of toppings, and the cookies are easy!"

MY REVIEW
Rachel_Halverson User ID: 1264394 200354
Reviewed Dec. 14, 2012

"I too felt the dough was fairly crumbly. I refrigerated it overnight though and was able to easily form balls the following evening. I took the cookies to our departmental holiday potluck and they were a huge success. Maybe reducing the flour by 1/2 cup would do the trick. Happy Holiday baking! Rachel"

MY REVIEW
rhonda1 User ID: 1537009 127403
Reviewed Dec. 9, 2012

"I was really looking forward to these cookies. I measured everything correctly but there was no way you could shape these into balls, they were too crumbly. I did try to squeeze them into a ball but as soon as I tried to press them with the glass they just crumbled to pieces. So the dough just ended up in the trash. I would love some suggestions as to what went wrong. They look so good in the picture"

Loading Image