Whole Wheat Caramel Cookies

Whole Wheat Caramel Cookies

Adapted from “Good to the Grain” by Kim Boyce
Makes 18 cookies
Author Wendy Sondov


  • 3 cups whole-wheat flour
  • 1 tablespoon corn starch
  • 1 ½ teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon kosher salt
  • 1 cup cold unsalted butter cut into 1/2-inch pieces
  • ¾ cup dark brown sugar
  • 1 cup granulated sugar
  • 2 tablespoons Lyle’s Golden Syrup or honey
  • 2 eggs
  • 2 teaspoons pure vanilla extract
  • 1 cup caramel candy pieces Kraft caramel squares cut in fourths


  1. In a large bowl, whisk together flour, corn starch, baking powder, baking soda, and salt. Set aside.
  2. In the bowl of an electric mixer, cream together the butter, brown sugar, and granulated sugar.
  3. One at a time, add golden syrup, eggs, and vanilla. Mix until combined.
  4. At a low mixer speed, add the flour mixture and beat just until incorporated.
  5. Fold in the chopped caramel pieces.
  6. Chill the dough for 30 minutes to overnight.
  7. When ready to bake, line a baking sheet with parchment paper and preheat the oven to 350° F.
  8. Use a 2 tablespoon (medium) cookie scoop to place portions of dough on the prepared baking sheet about 2” apart.
  9. Bake for 10-12 minutes, until golden brown.
  10. Remove from the oven and allow to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely before storing.
  11. Store cookies in an airtight container at room temperature for up to 1 week.

Packing Tips

Double wrap pairs of cookies (with bottoms together and a square of wax paper between) in plastic wrap, then place snugly in an airtight container or zip lock bag.