Brown Sugar Caramel Cookies

My wife, Alyssa, developed this recipe over 5 years with the Bold Insight family as her test subjects. We didn’t have white sugar one day, so she substituted brown sugar because she couldn’t make the craving go away… and so the creation began!

Katie Pingrey

Senior UX Researcher

Katie Pingrey

Ingredients

3 sticks unsalted butter, softened (340g)
2 cups brown sugar (400g)
2 teaspoons vanilla extract
2 teaspoons caramel extract
2 eggs
2 cups all-purpose flour (275g)
2 cups bread flour (275g)
2 teaspoons baking soda
1 teaspoon salt
2 tablespoons corn starch
granulated sugar for rolling

Directions

Cream together butter and sugar until light and fluffy (about 4 minutes).
Add both extracts and egg, mix until combined.
In a separate bowl, sift together all dry ingredients.
Slowly add dry ingredients to butter and sugar mixture and stir until combined.
Scoop into balls and roll in granulated sugar. Chill 20 minutes.
Preheat oven to 350°F (175°C).
Place well spaced on a baking sheet and bake for 5 minutes, then rotate pan 180 degrees in oven, bake another 4-5 minutes.
Remove from oven and immediately bang pan on counter to flatten the cookies.