Cardamom Chocolate Toffee Cookies

The Great Food Blogger Cookie Swap 2013The Great Food Blogger Cookie Swap partnered this year with Cookies for Kids Cancer to fund pediatric cancer research. With the help of brand partners and blogger contributions, over $13,000 was raised! In addition to the fund raising, the other great part is receiving 3 dozen cookies, Secret Santa style, along with some great goodies from sponsors! I was able to taste Wilde in the Kitchen’s Gingerbread Mallowmen, Yumology’s Apple Brandy Biscochitos, and Stir and Strain’s Molasses, Cocoa Nib, and Black Strap Rum Cookies. They were all delicious and it was fun to find new packages at home with a surprise cookie inside.

Cardamom Cookies

The night I decided to make my cookies, I unexpectedly got a package from OXO – a brand sponsor of the swap – with 3 of their new silicone spatulas. While I wasn’t initially excited for spatulas (I have plenty), it was a good chance to put them to the test and I was surprised how much I liked them. Instead of having a handle and separate head, which is what I’m used to, they are one piece until halfway up the handle so food doesn’t get stuck between the handle and head. I also liked that they were a bit stiffer which was perfect for this thick cookie dough. I’ll definitely keep an eye out for them next time I need to buy new ones.

Cookie Prep

Cookie Dough

The first version of these cookies was made by stirring in the caramels, but they tended to melt and spread over the cookie sheet if they were on the edge of the cookies. Pressing them into the scooped cookies allows them to stay away from the very edges so the cookies are more uniform.

Ready to Ship Cookies


Makes 5 dozen cookies from a Tbsp scoop

12 oz semi-sweet chocolate chips
1/2 cup unsalted butter
2 cups flour
1/4 cup oatmeal
1 cup sugar
1 cup light brown sugar
1 tsp baking powder
2 Tbsp cocoa powder
1 1/2 tsp cardamom powder
1/4 tsp salt
3 eggs
2 tsp vanilla extract
8 oz cardamom caramels

Preheat oven to 375F (or wait until dough is chilling).

Melt butter and 6oz chocolate chips in a double boiler. When chocolate is melted, stir in an additional 2oz until smooth. Set aside to cool.

Combine dry ingredients (flour through salt) in a large mixing bowl.

In a separate bowl, beat the eggs and vanilla.

When chocolate has cooled, add the eggs and vanilla, then stir into the dry ingredients until well combined. Mix in remaining 4oz of chocolate chips. Chill the dough for at least 45 minutes.

Scoop the dough onto parchment lined baking sheets and press in pieces of caramel.

Bake for 8-10 minutes. Cool on the tray for 5 minutes, then remove the parchment paper to a rack to cool completely.


3 thoughts on “Cardamom Chocolate Toffee Cookies

  1. Pingback: The 2013 Great Food Blogger Cookie Swap Round Up Part 2 | the little kitchen

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