Caramel Blondie Chunk Cookies Recipe

A delicious cookie stuffed full of caramel blondie chunks with a homemade easy caramel sauce drizzle.

These cookies are a delightful sweet treat! Stuffed full of Lazy Days caramel blondie chunks, they have perfectly crisp edges and a yummy soft centre. They're incredibly quick to whip up and only need 12 minutes to bake in the oven. Top them with an easy microwave caramel sauce drizzle when they're out of the oven for extra yumminess!

This recipe makes six large cookies. You can of course make mini cookies instead if you would like! They will stay fresh for around a week in an airtight container or you can freeze them for longer. Either freeze the balls of raw cookie dough ready to bake when you need a cookie fix. Or bake the cookies, leave them to fully cool and then stack them in a food container before freezing. They don't take too long to defrost and they're also delicious slightly warmed in the microwave!

They're dairy free, egg free, nut free, easily gluten free and of course fully plant based!

Makes 24 mini cookies

Cookie ingredients;

240g plain flour

100g soft brown sugar

90g white granulated or caster sugar

4g baking powder

2g baking soda

1/2 tsp vanilla powder

90g vegan block butter

40g cold water

3x Lazy Days caramel blondies chopped into small pieces

Caramel sauce ingredients;

30g vegan block butter

100g brown sugar

60g vegan cream

1/4 tsp vanilla powder

2x remaining Lazy Days caramel blondies chopped into small pieces for decoration

You will also need; a mixing bowl, baking tray, baking paper, small spoon or ice cream scoop, small microwaveable bowl, optional piping bag

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How to make your cookies;

1. Pre heat the oven to 180°c

2. Line your baking tin with baking paper, this will make sure your cookies do not stick

3. Make your cookie dough by adding the vegan butter, brown sugar and white sugar into your mixing bowl and stirring until it is light, fluffy and combined

4. Add the flour, baking powder, baking soda, vanilla powder and cold water and mix again to make a thick dough

5. Add your Lazy Days caramel blondie chunks to the dough and mix through

6. Scoop the dough into 6 even balls using a small ice cream scoop or spoon. Each dough ball should weigh around 110-120g

7. Place the cookie dough balls on the baking paper lined tray. Make sure to space them out

8. Ideally chill the dough for 20-30 minutes before baking. This will keep your cookies nice and chunky and stop them spreading too much in the oven

9. Bake the cookies for around 10-12 minutes at 180c until lightly golden

10. Remove from the oven and bang the tray firmly on the worktop.  This helps release any trapped air bubbles and makes the cookies have a lovely chewy centre

11. If your cookies have slightly spread, use a large circle cookie cutter to scoot them back into a neat circle

12. Leave the cookies on the tray to cool as the cookies will be soft to touch while they are hot

13. While the cookies are cooling, make the microwave caramel

14. In a microwavable bowl, add the sugar, butter and cream. Heat for two minutes then stir

15. Heat again for 2 minutes and stir

16. Heat for a further 2 minutes and stir. The caramel should now be bubbly and thickened and it will thicken further as is cools

17. Stir in the vanilla powder, then let the caramel slightly cool until it's handleable enough to transfer into a piping bag or simply use a spoon

18. Drizzle the caramel over the cooled cookies and sprinkle over the remaining blondie chunks to decorate

19. Now your cookies are ready to eat!

    
    

Tips & Tricks!

• I used a block style vegan butter to make my cookies. You can use a spreadable butter will make the dough wetter, so you'll need to add a little less water. I used Flora unsalted block butter.

• I used Lazy Days caramel blondies (gifted)

• My vanilla powder is always from Vanilla Mart; https://amzn.to/3NKcmOq

• If your cookies spread a little too much in the oven, while they are still hot, use a large circle cookie cutter to scoot them around the edge and bring them back into a nice circle shape

• To make gluten free cookies, just swap to gluten free flour and add 1g of xanthan powder for every 100g of flour. I find the gluten free cookie dough is softer so I like to fridge the dough until chilled before baking

• You could also add a sprinkle of salt to your caramel sauce if you would like