Caramel Biscuits are the perfect balance of crisp and crunchy. Like thin biscotti, these cookies are sturdy enough to dunk in your coffee, but airy enough to munch on their own. Melted caramel in the dough gives these slice and bake treats their browned sugar flavor and beautiful golden color.
If you prefer a soft caramel cookie, next time try these Soft and Chewy Caramel Cookies.
Why you'll love this recipe
I used store bought caramel squares (like Kraft caramels) for these wonderfully crunchy cookies. Though I haven't tried any of these brands, Peter's , Callebaut , and Merckens all sell 5 pound caramel blocks on Amazon, if you don’t want to unwrap individual caramel squares.
This recipe was inspired by delicious caramel walnut refrigerator cookies in “The International Cookie Cookbook” by Nancy Baggett. According to the cookbook, the nut filled version of these cookies originated in Winnepeg, Canada.
I substituted chopped dark chocolate for the walnuts due to my nut allergies. I added sprinkles because sprinkles make the world a better place.
Slice and bake caramel biscuits are an amazing cookie for dunking in coffee, tea, or milk. Their long shelf life makes them an ideal care package cookie too!
Ingredients
Instructions
This is an overview of the instructions. The full instructions are in the recipe card below.
- In a large bowl, whisk together the flour, baking powder and baking soda. Set aside.
- Place the caramel in a medium bowl that has been coated with cooking spray and microwave at 50% power for 2 minutes. Stir until smooth. Set aside.
- In the bowl of a stand mixer, beat the egg and vanilla.
- Add the flour mixture and mix until combined, dry and crumbly.
- Pour in the melted caramel. Mix until a soft dough forms.
- Stir in the chopped chocolate.
- Divide the dough in half and chill in the freezer until the dough is firm enough to roll into logs.
- Roll each half of dough into a log on a sheet of parchment.
- Roll dough logs in sprinkles, then wrap in plastic wrap and freeze to firm.
- When ready to bake, cut into ¼” thick slices.
- Bake on a parchment lined cookie sheet for 9-10 minutes.
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Tips
- Melt the caramel in the microwave at 50% power to avoid burning. Do NOT melt at full power.
- It is important to coat the bowl used to melt the caramel with cooking spray before putting the caramel in to prevent sticking. The melted caramel will slide right out of the coated bowl.
- Scrape the mixing bowl frequently when combining the ingredients to minimize the amount of caramel that gets stuck to the mixing bowl.
- I don’t recommend using caramel sauce for this recipe. Caramel syrup will make a mushy dough that won’t firm up for slicing and baking.
- Shorter dough logs (7”) are much easier to roll in sprinkles than longer logs.
- Ethically sourced (UTZ) chocolate sprinkles are made by the Dutch company De Ruijter and are sold on Amazon and at World Market in 7ounce or 14 ounce boxes. The Dutch use the sprinkles on their morning toast!
- For those who like salted caramel, flaky sea salt can be sprinkled then pressed into the sliced biscuits before baking.
- Dough logs can be stored in the refrigerator for up to 3 days or in the freezer for up to 3 months.
- Make sure your cookies are firm when you take them out of the oven. Even after cooling, if your cookies need further crisping, they can be returned to the oven.
More caramel cookie recipes
More caramel cookie recipesCaramel Apple Cookies are soft and chewy apple butter cookies topped with caramel frosting.
Caramel Chocolate Cookies are soft caramel cookies surrounding a soft caramel center.
Amsterdam Caramel Cookies are crunchy butter cookies speckled with crunchy bits of homemade caramel candy.
Caramel Whole Wheat Flour Cookies are brown sugar cookies with added nutty flavor from whole wheat and creamy chunks of melted caramel.
My experience with this recipe
For 6 years, The Monday Box partnered with the Chocoley Chocolate, a small, family owned candy making supply company in Atlanta. There are dozens of candy and chocolate dipped cookie posts on The Monday Box that were sponsored by Chocoley Chocolate.
Unfortunately, a few weeks ago the company suddenly and unexpectedly announced they were closing.
Chocoley not only sold chocolate products, but also sold fillings for making homemade candy. I had recently received a 5 pound block of caramel from them to use in recipe development.
At the time of their going out of business announcement, I was working on a series of caramel cookie recipes. The plan for a sponsored series was cancelled, but this Caramel Biscuits recipe was too good go unpublished.
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Caramel Biscuits
Ingredients
- 1 ½ cups + 5 tablespoons all-purpose flour
- ⅛ teaspoon baking powder
- ¼ + ⅛ teaspoon baking soda
- 12 ounces caramel About 40 unwrapped Kraft caramels
- 1 large egg
- 2 teaspoons vanilla extract
- ¼ cup dark chocolate finely chopped
- Chocolate jimmies sprinkles I use UTZ certified, fairly traded De Ruijter Milk Chocolate Sprinkles
Instructions
- In a medium mixing bowl, whisk together the flour, baking powder, and baking soda. Set aside.
- Spray a mixing bowl, big enough to hold the caramel, with cooking spray.
- Melt the caramel in the microwave at 50% power for about 2 minutes. Stir until smooth. Set aside to cool to warm (2-3 minutes).
- In the bowl of an electric mixer, beat the egg and vanilla.
- Add the flour mixture, one half at a time, and mix until combined. The mixture will be dry and crumbly.
- Add the melted caramel and beat on low speed until a dough forms.
- Stir in the chopped chocolate.
- Divide the dough in half and place each half on a sheet of parchment paper.
- Freeze the dough for 20-30 minutes or until it is firm enough to be formed into logs.
- Remove from the freezer and form each half of the dough into a log about 6 inches long.
- Place each log on the center of the parchment paper, and fold the parchment over the dough. Press a dough scraper or ruler against the bottom edge of the dough logs to remove air pockets and compress the dough.
- Spread the chocolate jimmies sprinkles in a jelly roll pan (sided baking pan). Roll each dough log in the sprinkles to coat.
- Wrap the sprinkle coated dough logs in parchment, then plastic wrap. Chill in the refrigerator until firm (about 1 ½ hours).
- Dough logs can be stored in the refrigerator for up to 3 days or in the freezer for up to 3 months.
- When ready to bake, heat oven to 375° F and line a baking sheet with parchment paper.
- Unwrap the chilled cookie dough log and cut into ⅛”-¼” thick slices.
- Place the slices on the parchment lined baking trays, about 1 inch apart.
- Bake for 9-10 minutes, until golden.
- Remove from oven. Leave on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
- Store in an airtight container at room temperature for up to 2 weeks.
Notes
- Melt the caramel in the microwave at 50% power to avoid burning. Do NOT melt at full power.
- It is important to coat the bowl used to melt the caramel with cooking spray before putting the caramel in to prevent sticking. The melted caramel will slide right out of the coated bowl.
- Scrape the mixing bowl frequently when combining the ingredients to minimize the amount of caramel that gets stuck to the mixing bowl.
- I don’t recommend using caramel syrup for this recipe. Caramel syrup will make a mushy dough that won’t firm up for slicing and baking.
- Shorter dough logs (7”) are much easier to roll in sprinkles than longer logs.
- Ethically sourced (UTZ) chocolate sprinkles are made by the Dutch company De Ruijter and are sold on Amazon and at World Market in 7ounce or 14 ounce boxes. The Dutch use the sprinkles on their morning toast!
- Dough logs can be stored in the refrigerator for up to 3 days or in the freezer for up to 3 months.
- Make sure your cookies are firm when you take them out of the oven. Even after cooling, if your cookies need further crisping, they can be returned to the oven.
Nutrition
First Published: February 17, 2020. Last Updated: August 26, 2021. Updated for additional information and better reader experience.
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