Chewy Caramel


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Caramel blondies are a delicious, classic recipe that you'll want to make over and over again! If you love gooey, chewy cookies, these blondie cookie bars are for you. The brown butter, vanilla, and cinnamon give this recipe a rich, nutty taste.

Here's what you'll need...

You'll Need:

– ½ cup (113 grams) unsalted butter – 2 ¼ cup (270 grams) all purpose flour – 1 ¼ teaspoon baking powder – 1 teaspoon cornstarch – ¾ teaspoon fine salt – 1 ½ teaspoons ground cinnamon – ¼ teaspoon ground nutmeg

You'll Need:

– ¾ cup (160 grams) brown sugar – ½ cup (99 grams) granulated sugar – 1 large egg room temperature – 1 large egg yolk room temperature – 2 tablespoons (28 grams) vanilla extract – ½ cup (160 grams) caramel topping chilled


Here's how to make the caramel blondies cookie recipe.

Prep Work:

Heat oven to 350°F (177°C). Line a 9 x 9 inch baking pan with parchment paper. Set aside.

Brown the Butter:

Add butter to a heavy bottom saucepan. Cook over medium heat while stirring continually. As the butter melts down, foam will begin to form. 

Brown the Butter:

As soon as you can see golden brown flecks at the bottom of your saucepan and smell a nutty, aromatic aroma, remove the butter from the heat and transfer to a heat-proof bowl. The whole process should take about 5 minutes. Set aside and allow the brown butter to cool.

Mix the Dry Ingredients:

Whisk together flour, baking powder, cornstarch, salt, cinnamon, and nutmeg in a bowl. Set aside.

Cream Butter & Sugar:

Whisk together brown butter, brown sugar, and granulated sugar in a separate large bowl. Once combined, add in egg, egg yolk, and vanilla and whisk together.

Add In Wet Ingredients:

Pour the dry ingredients into the wet ingredients and mix together with a rubber spatula just until the flour is fully incorporated. The dough will be very thick.

Transfer to Pan:

Transfer dough to the parchment lined baking pan and spread out evenly. Add caramel on top and smooth.

Bake It Up:

Bake for 35-45 minutes until the dough has set and caramel has been baked into the cookies (no caramel is pooling on top). Allow to cool in the pan for 20 minutes, then move to a wire rack to cool completely to touch.

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