These have been the hit of the season! They were scarfed down at Thanksgiving and praised as a Christmas Cookie. They are colossal cookie combination. Three Cookies in one: snickerdoodles, buttery gingersnaps and white chocolate chip cookies with caramel poured on top. Are you ready for the recipe?!! Ready….GO!!

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Caramel Gingerdoodle Cookie Bars

Ingredients:

Snickerdoodle Cookie Bar Dough

Buttery Ginger Cookie Dough

Chocolate Chip Cookie Dough (with white chocolate substituted for the regular chips)

1 1/2 cups caramel, melted

Directions:

Grab a cookie sheet with a lip around the edge (also known as a jelly roll pan). Make dough patties about the size of your palm and push them all over the cookie sheet- so you are making a pattern that looks like a patchwork quilt with the different doughs. When you do the Snickerdoodle patties, make sure you have pressed the patties in the cinnamon and sugar blend first so you get that nice sugary crunch.

Now this recipe makes a lot, because you are combining 3 batches of cookies. You can either make a ton of Caramel Gingerdoodles, make one pan of the Caramel Gingerdoodles and then make separates of the other cookies, or just refrigerate or freeze your cookie dough to use later.

Preheat your oven to 375 F degrees. Bake for about 10-12 minutes. Let the Ginger-doodles cool- mostly. Then drizzle with caramel. When the caramel is cool and set, cut into bars.

Sometimes I add the white chocolate chips into the dough after I’ve pressed the dough patties onto the pan, just to make the patterns more fun and interesting with the chips.

Enjoy!!!

For a printable version, click here.

To print the snickerdoodle dough, click here.

To print the buttery ginger cookie dough, click here.

To print the white chocolate chip cookie dough, click here.

To print the caramel recipe, click here.