Vanilla Cookie with Caramel Centre

by Claire Minnaar

vanilla cookie with caramel centre

Last year in November, I received some seriously DELICIOUS cookies along with Parmalat’s new Vanilla and Caramel Parmalat yoghurt flavours.

I was lucky enough to receive the recipe for these delicious cookies which are gret to dip in the yogurts or enjoy with a nice cup of tea or coffee.

I thought I would share it with you. The recipe is originally by KoekiesEnCream™ – Hestelle Pretorius.


  • 3 large eggs
  • 980g flour – sifted
  • 12ml baking powder
  • 4ml bicarbonate of soda
  • 2 teaspoons salt
  • 380g butter at room temperature
  • 800g sugar
  • 15ml vanilla essence
  • 60 small Cream Caramels


  • Unwrap Cream Caramels and place them on a plate, a few millimeters apart and place in the freezer for about an hour.
  • Sift together all dry ingredients in a mixing bowl.
  • In another bowl, cream sugar and butter until light and fluffy.
  • Mix two eggs and vanilla essence into the butter mixture.
  • With a wooden spoon, fold the dry ingredients into the butter mixture to form a soft cookie dough.
  • Roll the dough into balls with each ball containing one caramel chew in the middle of the ball.
  • Place balls onto lined baking tray and into the oven for approximately 15 minutes on 180°C until light brown.
  • Once the cookies are baked, let them cool on the baking tray for a few minute before placing them onto a cooling tray.
  • Let them cool completely and serve.
  • They will keep in an airtight container for about a week.

The recipe above makes approximately 60 cookies.

Image from KoekiesEnCream™ – Hestelle Pretorius

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