The story behind these Chocolate Caramel Cookies (GF Option) is pretty interesting. Even if I do say so myself. Let me explain.

After Halloween, my husband and I were up late eating our kids’ candy…um I mean, we were making sure it was safe. My, husband, daughter, and son can’t have gluten so I was kindly doing them a favor by eating all the stuff they can’t have…you know… remove the temptation.

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As I was happily munching away on a Twix, my husband commented on how much he missed eating Twix. Now, his comment got me thinking about how I could make a gluten-free version. It seemed simple enough: cookie, caramel, and chocolate.

Thus, I present my gluten-free version of Chocolate Caramel Cookies (that remind me of Twix!)

Now that I have both made and devoured these cookies, I will say that these do not taste exactly like a Twix…unfortunately. However, they are still delicious and worth sharing with you. It is no secret that chocolate and caramel are a wonderful combination and adding a sugar cookie to the mix is always a good idea!

I adapted the gluten-free cookie from a regular recipe, so if you don’t have to be gluten-free, just use regular all-purpose flour and omit the xanthan gum.

The first step is to make the caramel. I made my caramel by following directions from It’s Always Autumn. All you need is a can of sweetened condensed milk. This is the easiest caramel recipe I have found and it works great as a dip, so I figured I would try it for this recipe too.

I made the cookie dough while the caramel was baking in the oven. When the caramel was ready I allowed it to cool and refrigerated it.

When the cookies finished baking, I allowed them to cool. I then spread chilled caramel evenly onto each cookie. Chilling allows the caramel to thicken and is, therefore, easier to spread.

Once each cookie had caramel on top I placed the cookie sheet in the fridge so they wouldn’t get warm and have all the caramel slide off.

Next, I made tempered chocolate. (You can skip this step if you use high-quality baking chocolate, but if you use chocolate chips you will want to temper your chocolate).

I used tempered chocolate because it doesn’t melt as easily. This makes the cookies less messy and you won’t have tons of messy chocolate all over your hand while you’re eating them. This is especially important because I was giving these to my kids! I wrote a very detailed post on how to temper chocolate and you can find it here!

Here’s how to make Chocolate Caramel Cookies (GF Option).

For the cookies:

1/2 cup butter
1/4 cup sugar
1 1/4 cup flour
1/8 tsp Xanthan gum (only if you use gluten-free flour. Otherwise, omit if you use all-purpose flour)

Cream butter and sugar until light and fluffy.
Gradually add flour and mix well.
Form into equal size balls and flatten with the bottom of a floured cup, or roll out with a rolling pin and cut out cookies with a biscuit cutter.
Bake at 350 degrees for 20-25 minutes. Let cool.

For the caramel:

1 can of sweet and condensed milk

Directions are found at It’s Always Autumn.

For the chocolate:

16 ounces of chocolate chips or 1 lb. of baking chocolate, melted.

When the cookies and caramel are both individually cooled, spread the caramel on top of the cookies.
Next, chill the cookies until the caramel is set and not runny.
Dip each cookie upside down into the melted chocolate and allow any excess chocolate to drip off.
Next, chill the cookies once again until the chocolate has hardened.
Store in a cool place.

Chocolate Caramel Cookies (GF Option)

Ingredients

For the Cookies:
1/2 cup butter
1/4 cup sugar
1 1/4 cup flour
1/8 tsp Xanthan gum (only if you use gluten free flour--omit if you use all purpose flour)
For the caramel:
1 can sweet and condensed milk
For the chocolate:
16 ounces of chocolate chips or 1 lb. of baking chocolate, melted.

Instructions

For the Cookies:

Cream butter and sugar until light and fluffy.
Gradually add flour and mix well.
Form into equal size balls and flatten with the bottom of a floured cup, or roll out with a rolling pin and cut out cookies with a biscuit cutter.
Bake at 350 degrees for 20-25 minutes. Let cool.

Assembly

Once cookies and caramel are both individually cooled, spread the caramel on top of cookies.
Chill until caramel is set, or not runny.
Dip caramel cookies upside down in the melted chocolate, allow excess chocolate to drip off.
Chill again until chocolate is hardened.
Store in a cool place.

I hope you enjoy these Chocolate Caramel Cookies as much as my family does!

Anna

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