Bourbon Caramel Cookie Recipe
Fresh baked, topped with vanilla ice & bourbon caramel sauce
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Ingredients
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Cookie Dough
Bourbon Caramel Sauce
For Serving
Method
Cookie Dough
- 1
Cream the Butter and Sugars
In a large bowl, beat together the unsalted butter, granulated sugar, and brown sugar until light and fluffy.
- 2
Add Eggs and Vanilla
Add the egg and vanilla extract to the mixture and beat until well combined.
- 3
Mix Dry Ingredients
In a separate bowl, whisk together the all-purpose flour, baking soda, and salt.
- 4
Combine Wet and Dry Ingredients
Gradually add the dry ingredient mixture into the wet mixture, mixing until just combined.
- 5
Fold in Chocolate Chips
Gently fold in the chocolate chips until evenly distributed throughout the dough.
- 6
Chill the Dough
Cover the bowl with plastic wrap and chill the dough in the refrigerator for at least 30 minutes.
Bourbon Caramel Sauce
- 7
Prepare the Caramel
In a medium saucepan over medium heat, add the granulated sugar and stir until it melts and turns a deep amber color.
- 8
Add Cream and Butter
Carefully add the heavy cream and unsalted butter to the melted sugar, stirring continuously until smooth.
- 9
Finish the Sauce
Remove from heat and stir in the bourbon, vanilla extract, and a pinch of salt. Allow the sauce to cool slightly.
Baking Cookies
- 10
Preheat Oven
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
- 11
Scoop the Dough
Using a cookie scoop or tablespoon, drop rounded balls of chilled cookie dough onto the prepared baking sheet, spacing them about 2 inches apart.
- 12
Bake the Cookies
Bake in the preheated oven for 10-12 minutes, or until the edges are golden brown but the centers are still soft.
- 13
Cool the Cookies
Remove from the oven and let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Serving
- 14
Serve the Cookies
Place a scoop of vanilla ice cream on top of each cookie and drizzle generously with the bourbon caramel sauce. Enjoy!