Wonderful Werther’s Caramel Cookies

A close-up of a Werther's Caramel cookieMy Papa (grandfather) was given a package of Werther’s Original Hard Candies as a gift from his neighbour, but he gave them to me because it was his wife, my Nana, who loved the decadent candies – a taste she passed on to my mother, who has in turn (fortunately, and unfortunately) passed on to me. Since I had this big package, I decided to get creative and re-purpose them (or else I’d eventually make my way through the whole bag). I found this simple recipe online and tweaked it a bit, and the results are greatbut now I’ll probably make my way through the batch instead of the bag!

Werther’s Caramel Cookies


  • 1½ cups flour
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • ½ cup butter, softened
  • 1 egg
  • ¾ cup brown sugar, packed
  • ½ teaspoon vanilla
  • 20-30 Werther’s Original Hard Candies, crushed (I used closer to 30)


Preheat oven to 350oF. Unwrap the candies and place in a sealed Ziplock bag. Place the bag on a hard, flat surface and use the bottom of a a saucepan to crush candies (hint: Hulk smash).

Combine flour, baking powder, and salt in a small bowl – mix well.

Cream butter, then add egg, brown sugar, and vanilla. Scrape sides and bottom of bowl and mix again to make sure butter is fully incorporated.

Slowly add in dry ingredients. At one point it might look like there is too much dry to wet ingredients, but it works out. Add in crushed candies.

Place teaspoon-sized balls of dough onto parchment lined trays, 2 inches apart. Bake for 12-15 minutes. Once done, remove parchment paper with cookies from trays to cool for at least 10 minutes before eating and more before storing.

A close-up of a Werther's Caramel cookie Werther's Caramel Cookies

Source: Food.com


6 thoughts on “Wonderful Werther’s Caramel Cookies

  1. Pingback: Chewy Chocolate Toffee Cookies | My Nana's Kitchen

  2. I made them yesterday. I wanted to make some caramellish/toffish/differentish cookies but most recipes I found required melted Werther’s. I didn’t want to melt hard Werther’s and here in Austria I couldn’t find the soft ones. Anyway, I found this recipe and oh my god! I’m just a beginner on the cookie world, buut seriously, they went straight to my list of “Yep I’m sure these cookies work and everybody likes them”. Thanks, I love (and most importantly, my boyfriend-the-main-taster does) them!

  3. I’m contemplating sprinkling just the tiniest bit of coarse salt on the tops for that “salty/sweet” combination I love so much 🙂

  4. I made these cookies and they turned out very well. They are a little on the dry side, though. It could just be my lack of experience with baking, but perhaps a little less flour or a little more butter would make these perfect. Thanks for the recipe!

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