Caramel Nougat Cookies
Indulge in the irresistible decadence of Caramel Nougat Cookies—soft, chewy delights loaded with rich nougat candy bars and finished with a luscious caramel drizzle. Perfectly golden edges encase a tender center bursting with the flavors of nougat and buttery sweetness, while a sprinkle of sea salt adds a tantalizing contrast. Made with simple pantry staples and featuring chopped nougat candy bars (think Milky Way or 3 Musketeers), this cookie recipe is elevated with a homemade caramel topping. Ready in just over 30 minutes, these cookies are ideal for satisfying your sweet tooth, impressing guests at gatherings, or treating yourself to a gourmet snack. Whether as a dessert or mid-afternoon indulgence, these caramel-drenched cookies will have everyone coming back for more!
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Recipe Information
Ingredients
- 1 cup Unsalted butter
- 1 cup Granulated sugar
- 1 cup Brown sugar, packed
- 2 Eggs
- 2 teaspoons Vanilla extract
- 3 cups All-purpose flour
- 1 teaspoon Baking soda
- 0.5 teaspoons Salt
- 1.5 cups Nougat candy bars (such as Milky Way or 3 Musketeers), chopped
- 1 cup Caramel candies, unwrapped
- 2 tablespoons Heavy cream
- 0.5 teaspoons Sea salt flakes (optional)
Instructions
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
In a large mixing bowl, cream together the unsalted butter, granulated sugar, and brown sugar until light and fluffy, about 2-3 minutes.
Beat in the eggs, one at a time, ensuring each is fully incorporated before adding the next. Then mix in the vanilla extract.
In a medium bowl, whisk together the all-purpose flour, baking soda, and salt. Gradually add this dry mixture to the wet ingredients, mixing until just combined.
Gently fold in the chopped nougat candy bars, distributing them evenly throughout the dough.
Using a medium cookie scoop or tablespoon, portion out the dough onto the prepared baking sheets, spacing each cookie about 2 inches apart.
Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden. Do not overbake; the cookies will continue to set as they cool.
While the cookies are baking, prepare the caramel topping. In a microwave-safe bowl, combine the unwrapped caramel candies and heavy cream. Microwave in 20-second intervals, stirring between each, until the mixture is smooth.
Allow the cookies to cool on the baking sheets for 5 minutes, then transfer them to a wire rack.
Drizzle the melted caramel over the cookies and, if desired, sprinkle with sea salt flakes for a sweet and salty finish.
Let the caramel set for about 10 minutes before serving. Store any leftovers in an airtight container for up to 5 days.
Nutrition Facts
Calories |
317 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 12.3 g | 16% | |
| Saturated Fat | 7.5 g | 38% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 39 mg | 13% | |
| Sodium | 179 mg | 8% | |
| Total Carbohydrate | 48.2 g | 18% | |
| Dietary Fiber | 0.6 g | 2% | |
| Total Sugars | 32.0 g | ||
| Protein | 2.8 g | 6% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 26 mg | 2% | |
| Iron | 0.9 mg | 5% | |
| Potassium | 68 mg | 1% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
