Habanero Caramel Cookies – a delicious recipe with Caramel Cookies, u00bc, u00bc, butter, sugar, u00bc. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Caramel
2
In a sauce pan add 1 C sugar and enough water to wet to dampen the sugar. Heat pan until sugar and water melts and begins to turn golden amber. Turn off heat and add 1 C cream and chopped habaneros, while stirring continuously.
3
Cream sugar, brown sugar and butter together until cream and sugar have dissolved. Beat eggs and add to butter and sugar mixture. Add salt. Slowly incorporate flour to the mixture. Add 3/4 of the caramel to the dough. Fold caramel into dough, just until caramel can be seen through out the dough. Using hands seems to work best, however because of the heat of the habanero pepper, I recommend wearing gloves. Use a teaspoon to place dough on the cookie sheet. Use thumb to put a small divot in each cookie. To each cookie add a dab of caramel in the divot.
4
Bake 10-12 minutes. Remove cookies to a cooling rack.
1015
kcal
Calories
31
g
Fat
163
g
Carbs
20
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: Habanero Caramel Cookies, 2 1/4 C self-rising flour, 1/4 tsp salt, 1/2 C butter (unsalted), and more.
Yes, Habanero Caramel Cookies falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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