caramel nut drop cookies

Caramel Nut Drop Cookies

Servings 50 Cookies


  • 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


  1. 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.

  2. Chop the nuts roughly into big or little pieces just as you like it best.

  3. 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.
  4. Mix and sift flour and baking powder and put in on the dough. Incorporate the flour into the mixture.
  5. Take a spatula and mix nuts and caramel with the dough. Put the drop cookie dough in the fridge.
  6. Prepare two large baking sheets, grease them or layer with baking paper or silicone baking sheet.
  7. 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.

  8. 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.
  9. 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.

  10. 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.
  11. 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.