Caramel Stuffed Ginger White Chocolate Cookies
Deliciously unique cookies combining warm ginger spice with rich caramel and creamy white chocolate.
Equipment
- Mixing Bowl
- Baking Sheets
- Parchment Paper
- Electric Mixer
- Spatula
- Wire Rack
Ingredients
Dry Ingredients
- 2 cups All-Purpose Flour Spoon and level for accurate measurement.
- 1 tablespoon Ground Ginger Adds warm, spicy kick.
- 1 teaspoon Ground Cinnamon Enhances warmth and aroma.
- 1 teaspoon Baking Soda Acts as a leavening agent.
- 0.5 teaspoon Salt Balances sweetness.
Wet Ingredients
- 1 cup Unsalted Butter Softened to room temperature.
- 1 cup Brown Sugar Packed for moisture and flavor.
- 0.5 cup Granulated Sugar For sweetness and crispy exterior.
- 1 large Egg Binds ingredients together.
Mix-ins
- 1 cup White Chocolate Chips Provides sweetness and creaminess.
- 1 cup Caramel Candies Cut into small pieces for filling.
Instructions
- Preheat your oven to 350°F (175°C).
- Line two baking sheets with parchment paper.
- In a medium bowl, whisk together flour, ginger, cinnamon, baking soda, and salt.
- Cream together butter, brown sugar, and granulated sugar until light and fluffy.
- Beat in the egg until fully combined.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Fold in white chocolate chips.
- Chill the dough in the refrigerator for at least 30 minutes.
- Scoop out a tablespoon of dough, place a piece of caramel in the center, and wrap the dough around it.
- Bake for 10-12 minutes until edges are golden brown.
- Cool on baking sheets for 5 minutes before transferring to a wire rack.
- Serve and enjoy!
Notes
Store leftovers in an airtight container for up to one week.