Habanero Caramel Cookies Recipes

SALTED CARAMEL COOKIES

Steps:

• Heat oven to 390 degrees (unless you are chilling your dough). In a large mixing bowl, cream together butter, brown sugar, and sugar for at least 4 minutes, scraping the sides of the bowl often.
• Add egg, egg yolk, and vanilla and mix for 1 minute longer. Stir in caramel.
• Fold in flour, baking powder, baking soda, and salt. If sprinkling sea salt flakes on the top of cookies, reduce salt to 1/2 teaspoon. If you have time, I suggest chilling the dough for at least 30 minutes. This reduces the spreading of the cookies. I suggest a 24-hour chill time, if you can wait.
• If possible, use a light-colored baking sheet. Roll cookies into light balls and place on parchment paper-lined baking sheet. Bake for 8-11 minutes or until lightly golden on the sides. Remove from the oven and let set up for several minutes.
• Drizzle caramel all over each cookie before serving. If so desired, sprinkle with sea salt flakes.

CARAMEL COOKIES

Steps:

• In a large bowl, cream together butter and brown sugar until smooth. Beat in the eggs one at a time then stir in the vanilla. Sift together the flour, baking soda, cream of tartar and salt; blend into the creamed mixture. Mix in the walnuts. Form dough into long roll about 2 inches in diameter. Wrap in waxed paper and refrigerate overnight.
• Preheat oven to 350 degrees F (175 degrees C). Lightly grease cookie sheets or line with parchment paper. Unwrap the roll of dough and using a sharp knife, slice the roll into 1/4 inch coins. Place cookies 2 inches apart onto the prepared cookie sheets.
• Bake for 10 to 12 minutes in the preheated oven. Remove from cookie sheets to cool on wire racks.

HABANERO CARAMEL COOKIES

Steps:

• Caramel In a sauce pan add 1 C sugar and enough water to wet to dampen the sugar. Heat pan until sugar and water melts and begins to turn golden amber. Turn off heat and add 1 C cream and chopped habaneros, while stirring continuously. Cream sugar, brown sugar and butter together until cream and sugar have dissolved. Beat eggs and add to butter and sugar mixture. Add salt. Slowly incorporate flour to the mixture. Add ¾ of the caramel to the dough. Fold caramel into dough, just until caramel can be seen through out the dough. Using hands seems to work best, however because of the heat of the habanero pepper, I recommend wearing gloves. Use a teaspoon to place dough on the cookie sheet. Use thumb to put a small divot in each cookie. To each cookie add a dab of caramel in the divot. Bake 10-12 minutes. Remove cookies to a cooling rack.

DARK SALTY CARAMELS

Steps:

• Line the bottom and sides of an 8-inch square pan with parchment paper.
• Combine the sugar, water, corn syrup, and cream of tartar in a heavy 4-quart saucepan and put over high heat. Stir occasionally until the sugar has dissolved. Cover and continue to cook for 5 minutes.
• Meanwhile, combine the heavy cream and soy sauce in a liquid measuring cup. Have this and the butter standing by.
• Remove the lid from the sugar mixture, and attach a candy thermometer to the side of the pan. When the sugar mixture reaches 230 degrees F, reduce the heat to medium and cook, without stirring, until the syrup is a golden color and is approaching 300 degrees F, about 6 to 7 minutes. At this point, there is less likelihood of any crystallization, so gently swirl the pan to break up any hot pockets.
• When the temperature approaches 350 degrees F, it will turn deep amber. Remove the pan from the heat, and gently swirl again to break up all of the hot pockets. Cool for 2 minutes.
• Carefully incorporate the cream and soy mixture and the butter into the pan. Stir to combine. Return the caramel to medium heat, stir until the butter is completely melted, and continue cooking until it reaches 255 degrees F. Remove from the heat and pour into the parchment-lined pan, tap gently to release air bubbles.
• Cool on a cooling rack for 30 minutes, and then sprinkle evenly with the salt. Continue cooling on the rack for an additional 3 1/2 hours. Cut into 1-inch pieces and wrap individually in parchment. Store in an airtight container for up to a week.

HABANERO COOKIES

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• In a large bowl, mix the peppers, sugar, butter, vanilla, and eggs. Beat until smooth. In a separate bowl, sift together the flour, baking soda, and salt. Stir into the pepper mixture just until combined. Drop by rounded teaspoonfuls onto ungreased cookie sheets.
• Bake 10 minutes in the preheated oven, or until golden brown. Cool on wire racks.