Caramel Whiskey Cookies
TOTAL TIME: Prep: 30 min. Bake: 10 min./batch + cooling
YIELD: 4 dozen.
Yogurt replaces part of the butter in this 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
Ingredients
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1/2 cup butter, softened
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1/2 cup sugar
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1/2 cup packed brown sugar
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1/4 cup plain Greek yogurt
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2 tablespoons canola oil
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1 teaspoon vanilla extract
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2-1/2 cups all-purpose flour
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2 teaspoons baking powder
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1 teaspoon baking soda
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1/4 teaspoon salt
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TOPPING:
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24 caramels
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1 tablespoon whiskey
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3 ounces semisweet chocolate, melted
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1/2 teaspoon kosher salt, optional
Directions
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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.
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2.
Shape dough into 1-in. balls; place 2 in. apart on ungreased baking sheets. Flatten with bottom of a glass dipped in flour. Bake until edges are light brown, 7-9 minutes. Cool on pans 2 minutes. Remove to wire racks to cool completely.
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3.
For the topping, 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.
Nutrition 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.
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