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Choco-Caramel Cookies

Choco-Caramel Cookies

Nutrition Facts
Choco-Caramel Cookies
  • Makes: 48 servings
  • Yield: 4 dozen cookies
  • Prep: 10 mins
  • Chill: 30 mins
  • Bake: 10 mins to 11 mins at 350°F
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Ingredients

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  • 48 caramel-filled chocolate candies (such as Hershey's Caramel Kisses)
  • 1 cup (2 sticks) unsalted butter, softened
  • 2 tablespoons butterscotch-flavored sundae syrup (such as Smucker's)
  • 1 1/4 cups packed dark-brown sugar
  • 2 teaspoons imitation butter flavoring
  • 2 eggs
  • 3 3/4 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1/2 cup turbinado sugar (Sugar in the Raw)

Directions

  1. Unwrap candies. Heat oven to 350 degrees F.
  2. Beat butter, butterscotch syrup, brown sugar, and flavoring in a large bowl until well blended. Add eggs; beat well after each addition.
  3. Stir together flour and salt; gradually add to butter mixture, beating until well blended. Let dough rest, refrigerated, for 30 minutes. Shape 1 level tablespoonful of dough into 1-inch ball. Roll in turbinado sugar. Place on ungreased baking sheet. Repeat.
  4. Bake at 350 degrees F for 10 to 11 minutes per batch, or until set. Gently press an unwrapped candy piece in center of each cookie; remove from cookie sheet to wire rack. Cool completely.

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