Caramel Swirl Cookies

photo by Pamela



- Ready In:
- 6hrs 12mins
- Ingredients:
- 8
- Yields:
-
5 dozen
ingredients
- 1 cup butter, softened
- 1 large egg yolk
- 4 ounces cream cheese, softened
- 1 cup brown sugar, packed
- 1 teaspoon maple flavoring
- 2 3⁄4 cups flour
-
FILLING
- 30 caramels, unwrapped
- 6 ounces cream cheese, softened
directions
- In a large bowl, cream butter, cream cheese, and brown sugar,.when well mixed.
- Add egg yolk and maple flavoring -- mix well.
- Gradually add flour, mix to combine.and refrigerate for 2 hours.to chill well.
- Meanwhile, in a saucepan, melt caramels, stir in cream cheese, until well blended.
- Set aside.
- Divide chilled dough in half.roll each portion between waxed paper to 1/4" thickness.
- Spread caramel mixture over dough to within 1/2" of edges.
- Roll up tightly, jelly roll style, starting at long side.
- Wrap each roll in plastic wrap, refrigerate 4 hours.
- Unwrap and cut into 1/4" thick slices.
- Place 1" apart on greased sheets.
- Bake at 350° for 12-14 minutes or until golden brown.
- Remove to racks to cool.
-
To prepare CARAMEL FILLING:
- Unwrap caramels and place in a small sauce pan over low heat -- cook till melted, stirring occasionally -- add softened cream cheese, and stir to combine.
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Reviews
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I have never made rolled cookies and I doubled the batch! I mixed them one day, then rolled them the next day and on the third day I baked them. Because this was my first time making rolled cookies I think I can improve on my rolling technique. They turned out very pretty and I loved the caramel flavor with the almost shortbread type of cookie. I will make these again and can't wait to let my friends try these delicious cookies. This is a wonderful, unique recipe and I would have never thought to make such a cookie or that such a delightful cookie even existed. So THANK YOU for posting this recipe. I hope more people try this tasty cookie!
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I made these cookies as an addition to 7 other kinds of cookies I gave to my family during this past Thanksgiving. These were a HIT!! I made the dough a week in advance before actually baking them and they kept really well in the refrigerator. I also saved a half dozen for my husband & I to eat with cold milk....mmmmmmm!
RECIPE SUBMITTED BY
I love cooking, and reading Christian fiction..I have 5 grandchildren..4 boys and 1 spoiled granddaughter...I also have a black cocker spaniel named Tobey..who is very spoiled..Love computer games, cross stitch and reading cookbooks..I was diagnosed with Acute Myeloid Leukemia almost a year ago, on September 26, 2005....was in an out of the hospital for 8 months, doing intensive chemo...I am doing well now, thanks for all the prayers...