Friday, October 28, 2011
Caramel Cinnamon Chip Cookies
A few weeks ago I discovered the Duncan Hines caramel cake mix at my grocery store. I’m not sure how long it’s been out but I was glad to see a quick alternative to my scratch caramel cake, which takes me HOURS to make!
I baked half of the mix into cupcakes but was, unfortunately, disappointed with the flavor. The cake only had a slight caramel flavor which tasted really fake (gross). So, not wanting to let the rest of the mix go to waste, I baked it into cookies. I added lots of cinnamon chips and topped them generously with caramel buttercream to try and cover up the fakey caramel flavor. And you know what? They tasted pretty good. Pretty darn good, in fact.
The cinnamon chips and frosting do an excellent job of distracting you from any fake caramel you may taste. I mean, how can you go wrong with adding more butter and sugar to cookie? You can’t.
While I’m not entirely sure I would buy this mix again, the cookies were quite delicious and were a big hit at work.
Caramel Cinnamon Chip Cookies
Makes about 12 cookies
Ingredients:
For the cookies:
1/2 box Duncin Hines Caramel Cake Mix
1 egg
1/4 cup oil
1/2 cup cinnamon chipsFor the frosting:
1/3 cup granulated sugar
1/2 cup water
1 1/2 sticks butter
1/8 cup half and half
1 cup powdered sugarDirections:
For the cake:
Preheat oven to 350.Mix the cake mix, egg, and oil until well blended. Stir in the cinnamon chips. Drop dough by rounded tablespoon-fulls onto a cookie sheet. Bake for 12 minutes.
For the frosting:
Combined the water and granulated sugar in a heavy saucepan. Heat over medium until the sugar dissolves, stirring occasionally. Once the sugar dissolves, bring it to a boil until the mixture is very dark amber, swirling the pan every now and then, to cook it evenly. Watch closely so the mixture doesn't burn. Remove from heat and stir in the half and half. Let cool (I put mine in the freezer and stirred every few mintues to make it faster).
In a large bowl. Cream the butter on medium-high until pale and fluffy. Add in the powdered sugar and beat on medium-high for 3 minutes. Mix in the caramel and beat on medium-high for an additional 5-7 minutes, until the frosting is very fluffy.
Top cooled cookies with the frosting. Sandwich them together if you prefer. Eat!
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Liz (Little Bitty Bakes) — October 28, 2011 @ 8:28 pm
Just came upon your blog, love these cookies – anything with cinnamon chips are a winning recipe in my book!
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katie — October 29, 2011 @ 12:41 am
They look great. Especially that last photo of the cookie with the bite out of it – yum!
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Bianca @ Sweet Dreaming — October 29, 2011 @ 3:04 pm
These look delicious! How did you bake them into cookies?
Love your blog
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thecaramelcookie Reply:
November 2nd, 2011 at 7:19 am
Ah! I forgot to insert the code for the recipe. Thanks for letting me know. All fixed now!
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sherri lynn — November 3, 2011 @ 9:48 am
These sound so good! I have been wanting to make a fall-ish sandwich cookie.
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Donna — November 3, 2011 @ 10:17 am
Looks delicious!
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Cathy Pieroz — February 1, 2012 @ 8:37 pm
These look fantastic! I’ll be giving these a try to take around to a friends over the weekend, and I have a feeling that they’re going to be very popular mmm – Cathy Pieroz at Ray White Alexandra Hills
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Caramel Sandwich Cookie Recipe | Best Friends For Frosting — February 10, 2012 @ 11:01 am
[...] the cupcakes were not so good. But, she still had some cake mix left…the marvelous result? Caramel Cinnamon Chip Cookies. These cookies are simple to make, and with just a little more effort, butter, half and half, and [...]
Sara — March 1, 2012 @ 3:54 pm
I am getting ready to make these for a cookie night and I can’t find the cinnamon chips. Where should I look for them?
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thecaramelcookie Reply:
March 1st, 2012 at 8:29 pm
Sometimes grocery stores carry them, usually around the holidays. You can also order them from King Arthur Flour.
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