These Caramel Macadamia Cookies are bakery style chewy good-ness! An absolute favorite packed with caramel and macadamia nuts and vegan of course!

Here's another recipe using that Best Caramel Sauce which if you haven’t tried yet you are totally missing out! 

Not only is the caramel amazing on it’s own or on top some vegan ice cream, you have these yummy Caramel Macadamia Cookies to make, this Chocolate Caramel Cookie Pie, these Best Soft Chocolate Chunk Caramel Cookies and these no bake Chocolate Caramel Cups! 

soooo… what are you waiting for go make yo’ self some Caramel Sauce!  Cause you're gonna need it for these super chewy + yum bakery style Caramel Macadamia Cookies!

The scoop on these Caramel Macadamia Cookies:

• Make the Best Caramel Sauce the night before would be best but at least 6 course before making the cookies so it has time to firm up in the freezer, spread a layer of caramel on parchment paper and place in the freezer until firm.
• After that you literally only need 1 bowl, melt the butter + stir in the rest of the wet ingredients.
• Add in the dry and mix well, and fold in the macadamia nuts.
• For the caramel you want to scrape off chunks and roll them into small balls so you can add them to the cookie dough and fold them in, reserve some for placing on top the cookie once you put them on the baking sheet and flatten them, I like the way some gooey caramel looks on top the cookie! 
• Be careful not to over bake these cookies, if you do they will become a crunchy cookie instead of chewy so just be sure to take them out 1-2 minutes before you think they are done and let them completely cool and continue baking on the baking sheet!

I know you are going to love them! I mean, chewy and indulgently yummy… what’s not to love?! 

Caramel Macadamia Cookies

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These Caramel Macadamia Cookies are bakery style chewy good-ness! An absolute favorite packed with caramel and macadamia nuts and vegan of course!

• Author: tworaspberries
• Prep Time: 45
• Cook Time: 15
• Total Time: 1 hour
• Yield: 12 1x
• Method: baking

Ingredients

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WET INGREDIENTS:

⅓ cup melted vegan butter (I use Earth Balance in the red tub) 

1 tsp vanilla

½ cup packed brown sugar

⅓ cup vegan cane sugar

3 TBSP non dairy milk (I use SILK unsweetened almond)

DRY INGREDIENTS: 

1 ½ cup unbleached all purpose flour

½ tsp baking soda

Pinch of sea salt

MIX IN:

½ cup Best Caramel Sauce

½ cup chopped macadamia nuts

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Instructions

Pre-heat the oven to 370˚ F 

Line a baking sheet with parchment paper

Bake for 15 minutes

Makes 12 cookies

1. Make the Best Caramel Sauce the night before or atlas 6 hours before making the cookies.
2. Spread about ½ cup of the caramel sauce on parchment paper and place in the freezer overnight or atlas 6 hours to get firm so it can be rolled into balls to stir into the cookies.
3. In a large mixing bowl add the butter and melt in the microwave, stir in the rest of the wet ingredients.
4. Add in the dry ingredients and mix well.
5. Stir in the chopped macadamia nuts, remove caramel from freezer, scrap off chunks and roll into tiny balls to add to the dough and gently fold in.
6. Roll large golf ball sized balls and place on lined cookie sheet, flatten cookie place more caramel on top if desires and place in oven to bake for 15 minutes. 6 cookies per baking sheet.
7. Remove from the oven and let cool 15 minutes.

Notes

Best eaten the same day but can store in a sealed container for up to 3 days just won’t be as soft after the first day

Keywords: caramel, macadamia, vega, baking, yummy, easy, chewy, barely