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Melt the butter in a large bowl in the microwave (or melt in a small pot on the stove, then transfer to a large bowl). Add the brown sugar, granulated sugar, and egg; whisk to thoroughly combine. Add the flour, vanilla powder, and 1/2 teaspoon of the baking powder (you will have extra). Using a spatula, gently mix just until no streaks remain (be careful not to overmix). Cover the bowl with plastic wrap or transfer to an airtight container. Refrigerate 1 hour, or until firm.
Place an oven rack in the center of the oven, then preheat to 375°F. Line a sheet pan with parchment paper. Scoop 1 rounded tablespoon of the dough into your hands; roll into a ball, then transfer to the sheet pan. Repeat with the remaining dough, evenly spacing out the cookies on the sheet pan (you should end up with 12 cookies). Bake the cookies 8 to 12 minutes, or until the dough is set and cooked through. Remove from the oven. Using the bottom rounded side of a spoon, immediately press into the center of each cookie to form a deep well. Transfer to a wire rack or plate and let cool at least 10 minutes, or until cool enough to handle.
Once the cookies are cool enough to handle, in a small pot, combine the cream (shaking the packet before opening), caramel shards, and a pinch of salt. Cook on medium, stirring constantly, 3 to 4 minutes, or until the caramel has dissolved and the sauce is thickened. Turn off the heat and let the bubbles settle. Carefully spoon the caramel sauce into the wells of the baked cookies (top with flaky sea salt, if desired). Let stand about 10 minutes, or until set. Enjoy!
Melt the butter in a large bowl in the microwave (or melt in a small pot on the stove, then transfer to a large bowl). Add the brown sugar, granulated sugar, and egg; whisk to thoroughly combine. Add the flour, vanilla powder, and 1/2 teaspoon of the baking powder (you will have extra). Using a spatula, gently mix just until no streaks remain (be careful not to overmix). Cover the bowl with plastic wrap or transfer to an airtight container. Refrigerate 1 hour, or until firm.
Place an oven rack in the center of the oven, then preheat to 375°F. Line a sheet pan with parchment paper. Scoop 1 rounded tablespoon of the dough into your hands; roll into a ball, then transfer to the sheet pan. Repeat with the remaining dough, evenly spacing out the cookies on the sheet pan (you should end up with 12 cookies). Bake the cookies 8 to 12 minutes, or until the dough is set and cooked through. Remove from the oven. Using the bottom rounded side of a spoon, immediately press into the center of each cookie to form a deep well. Transfer to a wire rack or plate and let cool at least 10 minutes, or until cool enough to handle.
Once the cookies are cool enough to handle, in a small pot, combine the cream (shaking the packet before opening), caramel shards, and a pinch of salt. Cook on medium, stirring constantly, 3 to 4 minutes, or until the caramel has dissolved and the sauce is thickened. Turn off the heat and let the bubbles settle. Carefully spoon the caramel sauce into the wells of the baked cookies (top with flaky sea salt, if desired). Let stand about 10 minutes, or until set. Enjoy!
Tips from Home Chefs