Caramel Stuffed Ginger and White Chocolate Cookies

These Caramel Stuffed Ginger and White Chocolate Cookies are the perfect addition to your holiday cookie box! Thick and chunky ginger cookies, studded with white chocolate chips and stuffed to the brim with creamy caramel. Best served warm these cookies will really bring in the festive cheer!

Man oh man, these cookies are gonna blow you away!! I’m not kidding here, this is the ultimate christmas cookie recipe and everyone needs to try it at least once. I make these cookies every Christmas and only allow myself to make one batch otherwise I’ll eat the lot and do myself a damage, they’re really THAT good! I like to serve these warm so they’re extra gooey and indulgent but my husband prefers them at room temperature. Opposites attract, right?

What is an NYC Cookie?

NYC Cookies, made famous by the Levain Bakery in New York, are cookies that are super thick, crispy on the outside, soft on the inside and packed full of chocolate chips. The most iconic of these is their Chocolate Chip Walnut cookie and if you haven’t had one, you’re missing out.

Here’s what you’re going to need:

• Unsalted Butter – You’re melting the butter so fridge cold is fine for this recipe.
• Dark Brown Sugar – I prefer to use dark brown sugar as it gives a deep caramel flavour and a delicious chewy texture to the cookie bars. You can use light brown in place if you prefer a more subtle flavour.
• Eggs – Always large, always free range.
• Vanilla Extract – The best quality you can afford.
• Plain Flour – Also known as self raising flour.
• Ground Spices – Ground ginger, cinnamon and allspice. The building blocks of Christmas!
• White Chocolate – You can use a bar of white chocolate, chopped up into small pieces or you can use white chocolate chips.
• Caramel – You can use home made caramel or, if you’re like me and not that prepared, you can use a jar of store bought. Nobody will judge. Just make sure it’s nice and thick, a sauce won’t cut the mustard here!

How to get your cookies nice and round:

This is my favourite trick when making cookies, it’s so simple and creates the most perfectly uniform bakes. Simply take a round cookie cutter or a bowl slightly larger than the diameter of your cookies, place over the top of a single cookie then make a circular motion, scooting the cookie around the inside of the cutter. There’s tonnes of videos about this online if you’re unsure.

Tips for making Caramel Stuffed Ginger and White Chocolate Cookies:

• Butter – Always start with room temperature butter. It’s much easier to cream with the sugar and will give a much better texture to the finished cookie. Yo0u can also use a baking spread such as Stork, I use it all the time and these cookies turn out great.
• Sugar – A mixture of brown and white sugar gives you the most delicious flavoured cookies. You can use the same amount of white or brown if you only have one kind but the flavour and texture will change slightly.
• Forming – Forming the cookies can be a bit of a pain but once you get the hang of it, it’s really simple. The main thing to remember is start with lightly floured hands, this will make your life much easier. Re-flour your hands between each cookie.
• Chilling – You can get away with chilling these cookies for only 30 minutes before baking but chilling your cookie dough for up to 24 hours is the optimum time. This will help the flavour develop and give you much deeper taste. I like to make my dough the day before I want to bake them. Just leave them on the counter for 30 minutes before baking if chilled overnight.
• Freezing – You can freeze this cookie dough, just make up until step 4 and place them in the freezer rather than the fridge. Once the cookies are frozen solid you can pop them in a freezer bag until needed. Just add 2 minutes to the original baking time when baking from frozen.
• Portioning out the dough – This is quite a sticky dough which makes rolling the cookies out by hand a bit of a chore. I like to use a small ice cream scoop to portion them out. I weigh one out to get the feel for how much dough to scoop and off I go.
• Filling the cookies – Now I’m not gonna lie, this is a bit of a messy step so just go with it. It really helps to lightly flour your hands between each cookie, trust me. Scoop out your ball of dough and flatten out it in the palm of your hand. Add the caramel to the centre of the disc and form the dough back into a ball around the gooey middle. Don’t worry if a little leaks out, it’s all part of their charm.

More Gingerbread Recipes:

Gingerbread Stained Glass Cookies // Gingerbread Pancakes // Gingerbread Cheesecake // Gingerbread White Chocolate Brownies // Caramelised Pear and Ginger Cake //

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