Ingredients
Scale
- 2 1/4 cups all-purpose flour
- 1 tsp baking powder
- 1/4 tsp salt
- 3/4 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- 1 tbsp matcha green tea powder or 10 drops food-gradechlorophyll (for bold green color)
- 1/4 cup natural caramel sauce, room temperature
- 1/4 cup caramel bits (optional, extra richness)
- Edible gold dust or glitter for garnish
Instructions
- Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
- In a bowl, whisk together flour, baking powder, and salt; set aside.
- In a large bowl, beat butter and sugar until light and fluffy. Add egg and vanilla, mix well.
- Gradually fold in dry ingredients until just combined. Split dough in half; stir matcha or chlorophyll into one half until vibrant green.
- Roll each colored dough into a log ~1.5 inches thick. Place them side-by-side, twist together gently, and slice into 1/2-inch rounds.
- Press a small dollop of caramel sauce into the center of each cookie; sprinkle with caramel bits and edible gold.
- Bake 10–12 minutes until edges are firm and centers are set. Cool 5 minutes on sheet, then transfer to wire rack.
Notes
- For deeper green color, usenatural matcha or food-grade chlorophyll supplement.
- Let cookies cool fully before handling—caramel center will firm up as it cools.
- Store in an airtight container for up to 3 days, or freeze dough logs for up to 2 months.
- Optional: Drizzle cooled cookies with thinned white chocolate for extra ‘potion’ effect.
- Prep Time: 25 min
- Cook Time: 12 min
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cookie
- Calories: 128 Kcal
- Sugar: 8 g
- Sodium: 79 mg
- Fat: 6 g
- Saturated Fat: 4 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 16 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 24 mg
