Coconut Caramel Truffles Cookies are made with ooey gooey Nestle caramel filled baking truffles for a delicious chewy cookie with candy bar taste.
This is an easy recipe with only a few ingredients. They’re all fairly typical except the fill-in extras, of course.
All Purpose Flour
I’ve used all purpose flour, as I do with all my cookies. I find it easier to adjust my leavening agents myself.
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Baking Soda and Baking Powder
I’ve used both in this recipe. If you’re out of baking soda, baking powder is a quick and easy substitute. You use three times as much baking powder as you would baking soda.
This recipe calls for one teaspoon baking soda, so you would multiply that by three, equaling three teaspoons, or one tablespoon. Then add the ½ teaspoon of baking powder originally in the recipe, for a total of 3 ½ teaspoons.
If you need a substitute for baking powder, it’s a little more involved but you can find that on my Old Fashioned Oatmeal Carrot Cookies Recipe.
I’ve used unsalted butter. If you only have salted butter, simply omit the extra salt in the recipe. Perhaps not the ideal thing, but it will work.
You need room temperature butter for this recipe. To get room temperature butter, just leave the butter on your counter for about an hour.
Whatever you do, please don’t stick the butter in the microwave. I don’t care if you THINK you will be able to watch it, you’re going to melt it. No melted butter!
But, honestly, isn’t it easy to forget about setting the butter out? I’ve done all kinds of things to try to soften the butter. In the end, I just had to wait.
But, while I was browsing the internet, I found this absolutely GENIUS idea and…. it works! You can find this trick to soften butter from Sally’s Baking Addiction.
You cut your butter into tablespoon pieces and put into a bowl. Take a separate bowl and put water inside. Place the water in the microwave (NOT the butter!) and heat for two minutes.
Remove the water and set the bowl of butter in there. Close the door quickly. Now, just let it sit there for ten minutes.
Don’t you start that microwave! What did I tell you about microwaving butter?!
After ten minutes, the butter is now soft enough to cream together with the sugar. How can this be? Magic. It’s magic.
I’ve used large eggs because that’s usually what we have in the refrigerator. It’s recommended that those be at room temperature as well.
I’ve never been very particular about the eggs. I always take the eggs out first and, by the time I’m ready for them, I figure it’s all good.
Farm Fresh Eggs
Did you know that farm fresh eggs can sit out on the counter for two weeks or more? Once they’re refrigerated, they have to stay refrigerated.
That means that you won’t need to set the eggs out on the counter to come to room temperature. They’re already room temperature and ready to go. How cool is that?
Right from the hen house, though, you can just put them on the counter. Just look at all the cool tips I have for you!
Filled Caramel Baking Truffles
I’m not really sure whether it’s a good thing or a bad thing that we now do all our shopping online.
Is it easier to find new things when you can safely browse on the internet? Yep!
Does that mean that you may be finding things you never would have found otherwise? Yep!
So, let me ask you. If you saw something heavenly like salted caramel filled chocolate, what would you do?
I’ll tell you what you would do. You would wipe the drool off your face and throw it in your cart.
At least you know that you have a recipe at 24Bite now. Those ooey gooey baking truffles don’t need to stay in your cupboard, collecting dust. They pair perfectly with coconut.
More cookies, please
Cookies are great! Fun little gifts that everyone loves. Here are a few of my favorites.
- Lemon Sugar Cookies with White Chocolate Drizzle
- Ooey Ghoulie Chocolate Cookies
- Unicorn Chip Cookies with Secret Ingredient
Filled Caramel Truffles with Coconut Cookie RecipeTap to leave a star rating
For more information, be sure to check the recipe details in the attached 24Bite® post.
- 2 ½ cups All Purpose Flour
- 1 teaspoon Salt
- 1 teaspoon Baking Soda
- ½ teaspoon Baking Powder
- 1 cup Unsalted Butter, softened (two sticks)
- 1 ¼ cup Brown Sugar, packed
- ½ cup Sugar
- 2 teaspoons Vanilla Extract
- 2 Eggs, large
- 2 cups Shredded Sweetened Coconut
- 9 ounces Nestle Salty Sweet Caramel Baking Truffles, (one bag)
- Cooking Spray, like Pam
- Preheat oven to 350℉.
- Whisk together flour, salt, baking soda and baking powder in medium bowl until well combined. Set aside.
- In a separate bowl, beat butter, both sugars and vanilla extract in large bowl until creamy.
- Add eggs, one at a time, mixing well after each addition.
- Gradually add flour mixture, about one-half cup at a time, mixing well after each addition.
- Stir in coconut and caramel baking truffles.
- Cover cookie sheets with parchment paper and spray with cooking spray. Roll balls of dough, 1 ½ tablespoons at a time (or use a cookie scoop) and place on cookie sheet 2 inches apart. Spray a second parchment paper with cooking spray and place on top of the dough balls, spray side toward the dough balls. Press down with a glass or other object slightly in order to flatten a little then remove the second parchment paper. We used a 2" cookie scoop which makes it so much easier to get uniform cookies.
- Place cookies in preheated oven for 11-14 minutes or until edges are lightly golden.
- Remove from oven and remove cookies to wire rack immediately to cool. Cool completely before storing. Makes two dozen cookies.
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