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
| Servings | Prep Time | Cook Time |
| 4dozen | 30minutes | 10minutes/batch |
| Servings | Prep Time |
| 4dozen | 30minutes |
| Cook Time |
| 10minutes/batch |
Ingredients
- 1/2 cup butter softened
- 1/2 cup sugar
- 1/2 cup packed brown sugar
- 1/4 cup Plain Greek yogurt
- 2 tbsp canola oil
- 1 tsp vanilla extract
- 2-1/2 cups all-purpose flour
- 2 tsp baking powder
- 1 tsp baking soda
- 1/4 tsp salt
- TOPPING:
- 24 caramels
- 1 tbsp whiskey
- 3 ounces semisweet chocolate melted
- 1/2 tsp kosher salt optional
Portions: dozen
Units:
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Ingredients
Portions: dozen
Units:
|
Instructions
- 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 until edges are light brown, 7-9 minutes. Cool on pans 2 minutes. Remove to wire racks to cool completely.
- 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.
Recipe Notes
Nutrition Facts
1 cookie (calculated without kosher salt): 93 calories, 4g fat (2g saturated fat), 6mg cholesterol, 83mg sodium, 14g carbohydrate (9g sugars, 0 fibre), 1g protein.
