A few weeks ago I discovered the Duncan Hines caramel cake mix at my grocery store.

Im not sure how long its been out but I was glad to see a quick alternative to my scratch caramel cake, which takes me HOURS to make!

I baked half of the mix into cupcakes but was, unfortunately, disappointed with the flavor.

The cake only had a slight caramel flavor which tasted really fake (gross).

So, not wanting to let the rest of the mix go to waste, I baked it into cookies. I added lots of cinnamon chips and topped them generously with caramel buttercream to try and cover up the fakey caramel flavor.

And you know what?

They tasted pretty good. Pretty darn good, in fact.

The cinnamon chips and frosting do an excellent job of distracting you from any fake caramel you may taste.

I mean, how can you go wrong with adding more butter and sugar to cookie? You cant.

While Im not entirely sure I would buy this mix again, the cookies were quite delicious and were a big hit a work.

Makes about 12 cookies


For the cookies:
1/2 box Duncin Hines Caramel Cake Mix
1 egg
1/4 cup oil
1/2 cup cinnamon chips

For the frosting:
1/3 cup granulated sugar
1/2 cup water
1 1/2 sticks butter
1/8 cup half and half
1 cup powdered sugar


For the cake:
Preheat oven to 350.

Mix the cake mix, egg, and oil until well blended. Stir in the cinnamon chips.

Drop dough by rounded tablespoon-fulls onto a cookie sheet. Bake for 12 minutes.

For the frosting:

Combined the water and granulated sugar in a heavy saucepan. Heat over medium until the sugar dissolves, stirring occasionally.

Once the sugar dissolves, bring it to a boil until the mixture is very dark amber, swirling the pan every now and then, to cook it evenly. Watch closely so the mixture doesnt burn.

Remove from heat and stir in the half and half. Let cool (I put mine in the freezer and stirred every few mintues to make it faster).

In a large bowl. Cream the butter on medium-high until pale and fluffy.

Add in the powdered sugar and beat on medium-high for 3 minutes. Mix in the caramel and beat on medium-high for an additional 5-7 minutes, until the frosting is very fluffy.

Top cooled cookies with the frosting. Sandwich them together if you prefer.