Description
Delightful cookies blending the spiciness of ginger, rich white chocolate, and gooey caramel.
Ingredients
Scale
- 225g unsalted butter, at room temperature
- 100g caster sugar
- 200g dark brown sugar
- 1 teaspoon vanilla extract
- 2 medium free-range eggs
- 450g plain flour
- 1 teaspoon baking powder
- 2 teaspoons ground ginger
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground allspice
- 350g white chocolate chips
- 1 jar store-bought caramel
Instructions
- Cream the softened butter, caster sugar, and dark brown sugar together until light and fluffy.
- Beat in the vanilla extract and add the eggs one at a time, mixing well after each addition.
- In a separate bowl, whisk together plain flour, baking powder, ground ginger, ground cinnamon, and ground allspice.
- Gradually add the dry mixture to the wet ingredients and mix until just combined.
- Gently fold in the white chocolate chips.
- Flatten about a tablespoon of dough, place a teaspoon of caramel in the center, and enclose it, rolling into a ball.
- Chill the dough balls in the refrigerator for at least 30 minutes.
- Preheat oven to 190°C (170°C fan/Gas Mark 5) and line a baking sheet with parchment paper.
- Place the chilled dough balls on the baking sheet and bake for 10-12 minutes until edges are golden and centers are slightly soft.
- Let cool on the baking sheet for 5-10 minutes, then transfer to a wire rack to cool completely.
Notes
Chill the dough to maintain shape during baking and avoid overmixing for soft cookies.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 200
- Sugar: 15g
- Sodium: 150mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg