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Caramel Whiskey Cookies

 Caramel Whiskey Cookies
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
48 ServingsPrep: 30 min. Bake: 10 min./batch


  • 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
  • 24 caramels
  • 1 tablespoon whiskey
  • 3 ounces semisweet chocolate, melted
  • 1/2 teaspoon kosher salt, optional


  • 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

2 of 2

Caramel Whiskey Cookies (continued)

Directions (continued)

  • over cookies. Drizzle with chocolate; sprinkle with salt if desired.
  • Let stand until set. Store in an airtight container. Yield: 4 dozen.
Nutritional Facts: 1 cookie (calculated without kosher salt) equals 93 calories, 4 g fat (2 g saturated fat), 6 mg cholesterol, 83 mg sodium, 14 g carbohydrate, trace fiber, 1 g protein.