Description
This Mama Kelce cookie recipe creates warm, tender cookies with a gooey spiced caramel center, perfect for a cozy dessert or special occasion. It’s a family-friendly treat with easy steps and familiar ingredients that bring comfort and delicious memories.
Ingredients
- 2.5 cups all-purpose flour
- 1.25 cups unsalted butter
- 1.75 cups granulated sugar
- 0.75 cup light brown sugar, packed
- 2 large eggs
- 2 teaspoons alcohol-free vanilla extract
- 1 teaspoon baking soda
- 0.5 teaspoon fine sea salt
- 0.5 cup heavy cream
- 0.5 teaspoon ground cinnamon
- 0.25 teaspoon ground cardamom
- 0.25 cup water
- Powdered sugar, for dusting (optional)
- Flaked sea salt, for topping (optional)
Instructions
- Prepare Spiced Caramel: Combine 1 cup granulated sugar and 0.25 cup water in a heavy saucepan. Cook on medium-high for 8-10 minutes until deep amber. Carefully whisk in 4 tablespoons butter, 0.5 cup heavy cream, 0.5 teaspoon cinnamon, 0.25 teaspoon cardamom, and a pinch of salt. Pour into a parchment-lined dish, chill for 2 hours until firm, then roll into 24 small balls and freeze for 30 minutes.
- Brown the Butter: Melt 1 cup unsalted butter in a light-colored saucepan over medium heat for 5-7 minutes, stirring occasionally until deep golden brown and nutty. Transfer immediately to a heatproof bowl to cool for 15-20 minutes until just warm.
- Whisk Dry Ingredients: In a medium bowl, whisk together 2.5 cups all-purpose flour, 1 teaspoon baking soda, and 0.5 teaspoon fine sea salt until well combined.
- Combine Wet Ingredients: In a large mixing bowl, beat the cooled brown butter, 0.75 cup granulated sugar, and 0.75 cup (packed) light brown sugar on medium speed for 2-3 minutes until light and fluffy.
- Add Eggs and Vanilla: Beat in 2 large eggs one at a time, ensuring each is fully incorporated. Stir in 2 teaspoons alcohol-free vanilla extract until just blended.
- Form the Dough: Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined with no visible flour streaks. Do not overmix.
- Assemble Cookies: Scoop about 2 tablespoons of cookie dough. Flatten it slightly, place one frozen caramel ball in the center, and carefully mold the dough around it, sealing completely into a sphere. Place on a parchment-lined baking sheet.
- Chill and Bake: Place assembled dough balls 2-3 inches apart on parchment-lined baking sheets and chill for at least 30 minutes. Preheat oven to 375°F (190°C). Bake for 10-12 minutes until edges are golden and centers still look soft.
- Cool and Serve: Let cookies cool on baking sheets for 5 minutes before transferring to a wire rack to cool completely. Dust with powdered sugar, a light sprinkle of flaked sea salt, and a tiny pinch of cinnamon before serving.
Notes
For enhanced flavor, use high-quality vanilla and freshly ground spices. Dietary adjustments include using 1:1 gluten-free flour, plant-based butter and cream for dairy-free, or reducing granulated sugar. Enhance flavor with additional warm spices (ginger, allspice, cloves), toasted nuts, or espresso powder. For convenience, prepare caramel or dry ingredients ahead. Cookie dough balls can be assembled and frozen for later baking; add 2-3 minutes to bake time if baking from frozen. Finish with a sprinkle of flaked sea salt for crunch.
- Prep Time: 60 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie (45 g)
- Calories: 200 calories
- Sugar: 25 g
- Sodium: 150 mg
- Fat: 12 g
- Saturated Fat: 7 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 35 mg