STRAWBERRY-SALTED CARAMEL-MOLASSES COOKIES
Betty Crocker molasses cookie mix is the base for these lusciously gooey and fruity cookies.
Provided by Inspired Taste
Categories Dessert
Time 55m
Yield 24
Number Of Ingredients 7
Steps:
- Heat oven to 375°F (or 350°F for dark or nonstick cookie sheet).
- In medium bowl, stir butter, water and egg until well blended. Stir in cookie mix to form soft dough.
- Onto ungreased cookie sheets, drop dough by rounded tablespoons 2 inches apart.
- Bake 11 to 13 minutes or until light golden brown. Cool on cookie sheets 1 minute. Remove from cookie sheets to cooling racks. Cool completely, about 15 minutes.
- Spread caramel dip onto tops of cookies. Top each with strawberry half; sprinkle with salt.
Nutrition Facts : ServingSize 1 Serving
CHOCOLATE-SALTED CARAMEL BLOSSOM COOKIES
The ultimate indulgence of chocolate on top of a chewy caramel center placed on a sugar cookie.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 3h30m
Yield 42
Number Of Ingredients 8
Steps:
- Heat oven to 375°F. In large bowl, mix cookie mix, butter and egg with spoon until soft dough forms. Shape into 42 (1 1/4-inch) balls. Place 2 inches apart on ungreased cookie sheets.
- Bake 8 to 10 minutes or until light golden brown. Remove from oven; press 1 Rolos™ chocolate in center of each cookie. Return to oven 1 minute. Remove from oven; immediately place 1 Hershey's™ Kiss on top of Rolo™. Press down slightly. Remove from cookie sheet to cooling rack. Cool 30 minutes.
- In small microwavable bowl, heat caramels and whipping cream uncovered on High 30 to 60 seconds, stirring once, until caramels are melted. Stir in sea salt. Drizzle over cookies. Sprinkle with additional sea salt, if desired. Let stand about 2 hours or until set.
Nutrition Facts : Calories 140, Carbohydrate 20 g, Cholesterol 15 mg, Fat 1, Fiber 0 g, Protein 1 g, SaturatedFat 3 1/2 g, ServingSize 1 Cookie, Sodium 135 mg, Sugar 14 g, TransFat 0 g
CHOCOLATE SALTED CARAMEL COOKIES
A delicious combination of salty and sweet, perfect for holiday baking.
Provided by cheftini
Categories Desserts Cookies Filled Cookie Recipes
Time 58m
Yield 48
Number Of Ingredients 12
Steps:
- Beat butter in a bowl with an electric mixer until creamy. Beat in 1 cup white sugar and brown sugar gradually. Beat in eggs and vanilla extract.
- Combine flour, cocoa powder, baking soda, and 1/8 teaspoon salt in a separate bowl. Add to the butter mixture gradually, beating well. Cover dough and chill for 20 minutes.
- Preheat oven to 375 degrees F (190 degrees C). Line 2 baking sheets with parchment paper.
- Press a small amount of dough around each caramel-filled candy. Roll into balls. Pour 2 tablespoons white sugar into a small bowl. Dip the top of each ball into the sugar. Place 2 inches apart on the prepared baking sheets. Sprinkle each cookie with some of the coarse salt.
- Bake in the preheated oven until edges are set, about 8 minutes. Cool for 5 minutes on the baking sheets. Remove to wire racks to cool completely.
Nutrition Facts : Calories 111.6 calories, Carbohydrate 16.5 g, Cholesterol 18.3 mg, Fat 4.9 g, Fiber 0.6 g, Protein 1.3 g, SaturatedFat 3 g, Sodium 189.8 mg, Sugar 11.1 g
SALTED CARAMEL BROWNIE COOKIES RECIPE BY TASTY
Turn a box of brownie mix into soft, chewy, and decadent cookies with a caramel surprise hidden inside.
Provided by Katie Aubin
Categories Bakery Goods
Time 17m
Yield 12 cookies
Number Of Ingredients 7
Steps:
- Preheat the oven to 350°F (180°C). Line 2 baking sheets with a nonstick baking mat or parchment paper.
- In a large bowl, whisk together the brownie mix, baking powder, and flour. Add the vegetable oil and eggs and beat with an electric hand mixer until well combined.
- Scoop out 2 tablespoons of the dough and flatten into a disc. Add a caramel candy to the center and roll the dough around it to cover. Place on a prepared baking sheet and repeat with the remaining dough and candies, spacing the cookies evenly.
- Bake the cookies for 10-12 minutes, until crispy on the edges and crinkly on top. Remove from the oven and sprinkle with flaky sea salt while still hot. Let cool on the baking sheets for 2 minutes, then transfer to a wire rack.
- Enjoy!
Nutrition Facts : Calories 474 calories, Carbohydrate 73 grams, Fat 17 grams, Fiber 2 grams, Protein 5 grams, Sugar 59 grams
SALTED CARAMEL CHOCOLATE SANDWICH COOKIE
A petite sandwich cookie with salted caramel and chocolate ganache.
Provided by Diamond Crystal Salt
Categories Trusted Brands: Recipes and Tips Diamond Crystal® Salt
Time 2h
Yield 24
Number Of Ingredients 14
Steps:
- Cream together butter and sugar. Add egg and vanilla extract and beat until well blended.
- Whisk together flour, Diamond Crystal® Fine Sea Salt, baking powder and baking soda in a separate bowl. Add dry ingredients to wet ingredients and mix until just combined. Form in 2 balls. Cover bowl with plastic wrap. Refrigerate for 1 hour.
- Preheat oven to 350 degrees F. Line a baking sheet with parchment paper.
- Roll out each ball to 1/4 inch thickness on a sheet of waxed paper sprinkled with confectioner's sugar. Cut out circles or little shapes using a small 1 1/2-inch cookie cutter. Place on prepared baking sheet. (Note: If dough becomes too soft when rolling out, place back in the refrigerator.)
- Bake 5 to 7 minutes. Allow cookies to cool on the baking sheet for 5 minutes. Remove cookies and place on wire rack to cool.
- Salted Caramel Filling: Use a microwave safe glass measuring cup. Remove wrappers from caramels. Add caramels, Diamond Crystal® Fine Sea Salt, and heavy whipping cream to measuring cup. Microwave using 20-second intervals, for approximately 1 minute. Stir after each interval.
- Chocolate Ganache: Use a 1 cup measuring cup. Add 1/4 cup of heavy cream. Microwave until the cream starts to bubble. (Approximately 25-30 seconds.) Remove the heavy cream from the microwave. Add chocolate chips. Let the mixture rest for 2 minutes. Then stir with a spoon until smooth.
- To make sandwich cookies, add 1/2 teaspoon of caramel and 1/2 teaspoon of chocolate ganache to the bottom side of half the cookies. Top with another cookie to make a sandwich cookie.
Nutrition Facts : Calories 131.5 calories, Carbohydrate 16.3 g, Cholesterol 25 mg, Fat 7 g, Fiber 0.3 g, Protein 1.5 g, SaturatedFat 4.2 g, Sodium 106.7 mg, Sugar 9.5 g
GLAZED STRAWBERRY COOKIES
I learned to bake with my grandmother and mother. I knew I was giving them a sweet new family tradition when I shared this recipe with them. -Andrea Zulauf, Livonia, New York
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 3.50 dozen.
Number Of Ingredients 14
Steps:
- Preheat oven to 375°. In a large bowl, cream butter and confectioners' sugar until blended. Beat in egg and vanilla. In another bowl, whisk flour, gelatin, baking soda and cream of tartar; gradually beat into creamed mixture. , Divide dough into four portions. Shape each into a disk; wrap in plastic. Refrigerate 30 minutes or until firm enough to roll., Preheat oven to 375°. For filling, in a small bowl, beat jelly and confectioners' sugar. On a lightly floured surface, roll one portion of dough to 1/8-in. thickness. Cut with a floured 2-in. round cookie cutter. Place about 1/2 teaspoon filling in center of half of the cookies. Cover with remaining cookies. Press edges with a fork to seal. Place 2 in. apart on ungreased baking sheets. Repeat with remaining dough and filling., Bake 10-12 minutes or until edges are light brown. Cool on pans 2 minutes. Remove to wire racks to cool completely., In a small bowl, mix confectioners' sugar and milk until smooth. Drizzle over cookies; let stand until set. Store in an airtight container in the refrigerator., Freeze option: Transfer wrapped disks to a resealable plastic freezer bag; freeze. To use, thaw dough in refrigerator until soft enough to roll. Prepare filling and cookies. Bake and decorate as directed.
Nutrition Facts : Calories 121 calories, Fat 5g fat (3g saturated fat), Cholesterol 16mg cholesterol, Sodium 70mg sodium, Carbohydrate 19g carbohydrate (13g sugars, Fiber 0 fiber), Protein 1g protein.
SALTED CARAMEL CHOCOLATE COOKIES RECIPE
These salted caramel cookies are so divinely delicious, they will make your taste buds sore.
Provided by Camille Beckstrand
Categories Dessert
Time 33m
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees.
- Count out 25 caramels for the drizzle to go on top of cookies, set aside.
- Remove plastic wrap from remaining caramels and cut up into small pieces, set aside.
- In a mixing bowl, combine butter, brown sugar and sugar. Cream together until smooth. Add in eggs and vanilla extract and beat until smooth.
- In a separate bowl, whisk together flour, baking soda, salt, and cocoa powder.
- Mix dry ingredients with wet ingredients and mix until incorporated. Fold in the chocolate chips and the caramels cut into small pieces.
- Drop by tablespoonfuls onto a greased baking sheet (or a baking sheet with silicone mat on it).
- Bake for 8-10 minutes (be careful not to overbake them).
- Remove from oven and let them rest on the baking sheet for 2-3 minutes, then move them to a wire rack to cool completely.
- While cookies cool, take the 25 caramels that you set aside and combine with heavy cream in a small saucepan.
- Cook saucepan on stovetop over medium heat, stirring constantly, until caramels start to melt and are smooth (takes 5-10 minutes).
- Drizzle cooled cookies with melted caramel and sprinkle with a pinch of sea salt before the caramel sets.
- Makes about 30 cookies.
Nutrition Facts : Calories 233 kcal, Carbohydrate 34 g, Protein 3 g, Fat 10 g, SaturatedFat 6 g, TransFat 1 g, Cholesterol 30 mg, Sodium 109 mg, Fiber 1 g, Sugar 23 g, UnsaturatedFat 4 g, ServingSize 1 serving
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Reviews 30Category DessertServings 20Total Time 1 hr 45 mins
- Cream butter and sugar in the bowl of an electric mixer fitted with the paddle attachment. Add molasses and mix until mixture is smooth. Add eggs and vanilla and beat until combined. Mix in baking soda, salt, ginger, cinnamon, nutmeg, cloves, and flour. Mix until a smooth dough forms. The dough will be very soft. Chill dough for 30-45 minutes, or until you can handle it without it sticking too much to your hands.
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