Choco-Caramel Cookies

Choco-Caramel Cookies
Servings: 48 Yield: 4 dozen cookies Prep 10 mins Chill 30 mins Bake 350°F 10 mins to 11 mins


  • 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)

Make It

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.