Homemade Cookies are the best. Raise your hand if you like to munch on them! But do you keep your hand up when it comes to making them?? Me, no. I don’t like all this rolling and cutting. Thank God there are drop cookies. Praise to whoever invented them. Caramel Nut Drop cookies are perfect if you have little time or patience or like me, no great mechanical skills at all.
-> Find a printable recipe for the super easy drop cookies below!
This recipe for Caramel Nut Drop Cookies is my family’s favorite. We all love them and they even taste better after a day of rest. So perfect to prepare. So easy to make. Stick around if you want to know how. (And be sure to put the recipe to your personal Ninja Baking Guide if you want an easy one to go to and impress people. No skills required.)
Homemade Drop Cookies with Caramel and Nuts
First, let’s gather the supplies. You will need those soft caramel toffees or fudge. In Germany, the most common brand is Kuhbonbons. Fudge I know from Scotland is rather brittle (and not as good as Homemade Scottish Shortbread). But you will need soft fudge. Those that are so very sticky and make you fear for your inlays. They are perfect. And so tasty… hm…
I will walk you through the recipe but you will find a printable recipe below, too.
Let’s see what you will need to make Caramel Nut Drop Cookies at home:
- 100 g soft toffee/fudge/caramel candy
- 100 g or 1 cup of walnuts, pecans, macadamia or hazelnuts
- 250 g or 2 sticks butter, room temperature
- 100 g or 1/2 cup sugar
- 1 sachet vanilla sugar
- 2 eggs
- 350 g or 2 3/4 cup flour, plain
- 1 tsp baking powder
That’s it.
How to prepare Caramel Nut Drop Cookies
Ready to go? Fine!
First, put the caramel bonbons in the fridge or freezer. I usually put them in the freezer for 15 minutes. They will be hard almost as ice cubes afterwards. Then I chop them with my chef knife. Try to make little squares. But don’t mind if the caramel doesn’t make perfect cubes. They will melt in the oven anyway. Just take care the chunks are not too big.
Then chop the nuts roughly into big or little pieces just as you like it best.
Next mix the soft butter, sugar, and vanilla sugar thoroughly with your hand mixer or food processor. After everything is mixed well incorporate one egg, then the second one.
Mix and sift flour and baking powder and put in on the dough. Incorporate the flour into the mixture.
Take a spatula and mix nuts and caramel with the dough. Put the drop cookie dough in the fridge.
Prepare two large baking sheets, grease them or layer with baking paper or silicone baking sheet.
Take the cookie dough out of the fridge. It is very hard now so you can just use your hands and make balls or drops. If you prefer to use spoons use the dough at room temperature.
Put cookie balls on the baking sheet with some space between them. They will broaden. The caramel will melt and some portion will run on the baking sheet.
Bake 12 minutes at 390°F (200°C). Watch the cookies! The caramel easily burns if you overbake them. If they look too pale after 12 minutes give them 3 minutes more and take them out then.
Let the baking sheet cool 5 minutes and then transfer cookies to a cooling rack. I break away the caramel that has spilt from the cookies.
When cool put the caramel drop cookies into an airtight container. They are short and tender the first day and then get a little softer and – to me – tastier the next day.
Enjoy or bring Caramel Nut Drop Cookies with you as a gift!!!
If you like easy and yet impressive baking recipe, you will love the effortless homemade bread recipe anyone can bake!
And let me know what you think, please!
Are You A Food Blogger? You need this here:
Read my terms of service here and my privacy policy here.
Caramel Nut Drop Cookies
Ingredients
- 100 g soft toffee/fudge/caramel candy
- 100 g walnuts, pecans, macadamia or hazelnuts
- 250 g or 2 sticks butter , room temperature
- 100 g or 1/2 cup sugar
- 1 sachet vanilla sugar
- 2 eggs
- 350 g or 2 3/4 cup flour , plain
- 1 tsp baking powder
Instructions
-
Put the caramel bonbons in the fridge or freezer for 10 minutes. Try to make little squares. But don't mind if the caramel doesn't make perfect cubes. They will melt in the oven anywhere. Just take care the chunks are not too big.
-
Chop the nuts roughly into big or little pieces just as you like it best.
-
Next mix the soft butter, sugar, and vanilla sugar thoroughly with your hand mixer or food processor. After everything is mixed well incorporate one egg, then the second one.
-
Mix and sift flour and baking powder and put in on the dough. Incorporate the flour into the mixture.
-
Take a spatula and mix nuts and caramel with the dough. Put the drop cookie dough in the fridge.
-
Prepare two large baking sheets, grease them or layer with baking paper or silicone baking sheet.
-
Take the cookie dough out of the fridge. It is very hard now so you can just use your hands and make balls or drops. If you prefer to use spoons use the dough at room temperature.
-
Put cookie balls on the baking sheet with some space between them. They will broaden. The caramel will melt and some portion will run on the baking sheet.
-
Bake 12 minutes at 390°F (200°C). Watch the cookies! The caramel easily burns if you overbake them. If they look too pale after 12 minutes give them 3 minutes more and take them out then.
-
Let the baking sheet cool 5 minutes and then transfer cookies to a cooling rack. I break away the caramel that has spilt from the cookies.
-
When cool put the caramel drop cookies into an airtight container.
Recipe Notes
They are short the first day and then get a little softer.
