Sugar Cookies With Caramel Pockets And Chocolate Drizzle Recipes

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CHOCOLATE-SALTED CARAMEL BLOSSOM COOKIES



Chocolate-Salted Caramel Blossom Cookies image

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

1 pouch (21 oz) Betty Crocker™ sugar cookie mix
Butter and egg called for on sugar cookie mix pouch for cutout cookies
42 Rolo® chewy caramels in milk chocolate, unwrapped
42 Hershey's™ Kisses™ brand milk chocolates, unwrapped
15 caramels, unwrapped (from 11-oz package)
1 tablespoon heavy whipping cream
1/2 teaspoon coarse sea salt
Additional course sea salt, if desired

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

CARAMEL THUMBPRINT SUGAR COOKIES



Caramel Thumbprint Sugar Cookies image

These delicious caramel-topped cookies make a perfect contribution to a holiday cookie exchange.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 50m

Yield 24

Number Of Ingredients 4

1 pouch (1 lb 1.5 oz) Betty Crocker™ sugar cookie mix
1/2 cup butter or margarine, softened
1 egg
1 package (8 oz) Lancaster™ caramel soft crèmes

Steps:

  • Heat oven to 375°F (or 350°F for dark or nonstick cookie sheet). In medium bowl, stir cookie mix, softened butter and egg until soft dough forms.
  • Drop dough by rounded tablespoonfuls 2 inches apart on ungreased cookie sheet. Using thumb or handle of wooden spoon, make indentation in center of each cookie.
  • Bake 8 to 10 minutes or until edges are light golden brown. Remove from oven.
  • Unwrap caramels and place on center of each cookie. Bake an additional 1 to 2 minutes, or until candy is melted slightly. Cool 1 minute before removing from cookie sheet to wire rack. Cool completely; store in airtight container.

Nutrition Facts : Calories 160, Carbohydrate 23 g, Cholesterol 20 mg, Fat 1 1/2, Fiber 0 g, Protein 1 g, SaturatedFat 4 g, ServingSize 1 cookie, Sodium 125 mg, Sugar 5 g, TransFat 1 g

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