STUFFED CARAMEL CAKE-MIX COOKIES
These extra-easy cake-mix cookies are stuffed with soft caramels and drizzled with caramel for the perfect finish that every caramel lover will appreciate.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 3h50m
Yield 20
Number Of Ingredients 10
Steps:
- Heat oven to 350°F. Line cookie sheets with cooking parchment paper.
- In large bowl, stir together cake mix and flour. In small bowl, stir melted butter, 1/4 cup caramel sauce, egg, water and vanilla until blended. Add butter mixture to cake mix-flour mixture; beat with spoon until well blended. Cover and refrigerate 30 minutes.
- Shape dough into 20 (2-inch) balls. Press 1 caramel into center of each cookie, making sure to form dough around caramel to enclose; reshape into balls. Roll in sugar. Place 2 inches apart on cookie sheets.
- Bake 10 to 14 minutes or until edges are light golden brown. Cool on cookie sheet 5 minutes; remove from cookie sheet to cooling rack. Cool completely, about 20 minutes.
- Drizzle 2 tablespoons caramel sauce over cookies. Let stand about 2 hours or until caramel is set.
Nutrition Facts : Calories 180, Carbohydrate 33 g, Cholesterol 20 mg, Fat 1, Fiber 0 g, Protein 1 g, SaturatedFat 3 1/2 g, ServingSize 1 Cookie, Sodium 230 mg, Sugar 21 g, TransFat 0 g
SALTED CARAMEL SHORTBREAD COOKIES
Turn buttery shortbread into something extra special by simply topping with caramel, chocolate and a sprinkle of salt. It's a winning combination!
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 2h45m
Yield 36
Number Of Ingredients 9
Steps:
- Heat oven to 350°F. In large bowl, beat 1 1/2 cups butter with electric mixer on high speed until creamy. Beat in sugar and vanilla. On low speed, beat in flour until blended.
- Divide dough in half. Between 2 sheets of waxed paper, roll 1 portion of dough to 1/4-inch thickness. Cut with 2 1/2-inch round cookie cutter. On ungreased cookie sheet, place cutouts about 2 inches apart. Repeat with second portion of dough.
- Bake 12 to 14 minutes or until set and just barely light golden (do not overbake). Remove from cookie sheets to cooling racks; cool completely.
- In medium microwavable bowl, microwave caramels and milk uncovered on High 2 minutes 30 seconds, stirring every 30 seconds, until melted and smooth. Frost each cookie with about 1 rounded teaspoon caramel mixture.
- In small microwavable bowl, melt chocolate and 1 tablespoon butter uncovered on High 1 minute 30 seconds, stirring every 30 seconds, until melted and smooth. Drizzle chocolate over caramel on each cookie. Sprinkle generously with salt. Let stand until set.
Nutrition Facts : Calories 190, Carbohydrate 24 g, Cholesterol 20 mg, Fat 2, Fiber 0 g, Protein 2 g, SaturatedFat 6 g, ServingSize 1 Cookie, Sodium 150 mg, Sugar 11 g, TransFat 0 g
SALTED CARAMEL COOKIE CUPS
When I brought these salty sweet cookies to a potluck, I overheard people talking about how wonderful they were. I'm not sure if it was the cookie, the caramel or the chocolate that they loved best.-Priscilla Yee, Concord, California
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 3 dozen.
Number Of Ingredients 11
Steps:
- Preheat oven to 375°. In a large bowl, combine cookie mix and flour. Beat in butter and egg until blended. Shape dough into 1-1/4-in. balls; press onto bottom and up sides of greased mini-muffin cups., In a small bowl, combine cream cheese, chocolate chips and confectioners' sugar. Place a rounded teaspoon of filling in each cup. Press one caramel into the filling in each cup. Bake until edges are golden brown and caramel is melted, 9-11 minutes. Sprinkle with sea salt; top with a pecan half. Cool completely in pan on wire racks.
Nutrition Facts :
CARAMEL SNACK MIX
This is the most requested item I bring to the office. It has become the Christmas gift of choice from my kitchen.
Provided by Trish Bennett
Categories Appetizers and Snacks Snacks Party Mix Recipes
Time 1h10m
Yield 20
Number Of Ingredients 6
Steps:
- Preheat oven to 275 degrees F (135 degrees C). Spray a large roasting pan with non-stick cooking spray.
- In a medium-size microwave safe bowl, mix butter, white corn syrup and brown sugar. Place the mixture in the microwave and cook 2 minutes, or until butter melts.
- Place the cereal, pecans and almonds into the prepared roasting pan. Pour the melted butter mixture over the cereal and nuts and mix gently until the cereal and nuts are coated.
- Bake for 1 hour, stirring every 15 minutes.
- As the snack mix is cooling, be sure to continue to stir so that the mix will not harden in one big lump.
Nutrition Facts : Calories 262.3 calories, Carbohydrate 36.9 g, Cholesterol 12.2 mg, Fat 12.6 g, Fiber 1.8 g, Protein 3.4 g, SaturatedFat 3.6 g, Sodium 182.6 mg, Sugar 16.3 g
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
SALTED CARAMEL CHOCOLATE CHIP COOKIE BARS
Your new favorite indulgence--a chocolate chip cookie bar topped with a luscious layer of salted caramel for the ultimate chocolate-caramel taste sensation.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 2h50m
Yield 25
Number Of Ingredients 7
Steps:
- Heat oven to 350°F. Spray 9-inch square pan with cooking spray.
- In large bowl, mix Cookie Base ingredients with spoon until soft dough forms. Spread dough evenly in pan. Bake 22 to 26 minutes or until golden brown and toothpick inserted in center comes out clean. Cool 5 minutes on cooling rack.
- In 2-quart saucepan, heat caramels, milk and 3 tablespoons butter over medium heat 7 to 10 minutes, stirring frequently, until caramels are melted and mixture is smooth. Remove from heat. Stir in salt. Spread over warm cookie base.
- In small microwavable bowl, microwave chocolate chips uncovered on High 45 to 60 seconds or until chips can be stirred smooth. Drizzle over top of bar. Refrigerate about 2 hours or until set.
- Cut into 5 rows by 5 rows. Store covered in refrigerator.
Nutrition Facts : Calories 220, Carbohydrate 30 g, Cholesterol 55 mg, Fat 2, Fiber 0 g, Protein 3 g, SaturatedFat 6 g, ServingSize 1 Bar, Sodium 230 mg, Sugar 22 g, TransFat 0 g
SALTED CARAMEL MINI COOKIE SNACK MIX
Here's a snack mix everyone will be talking about! Bring it to a party to share or package it up for a gift.
Provided by Betty Crocker Kitchens
Categories Gifts & Decor
Time 3h
Yield 28
Number Of Ingredients 9
Steps:
- In medium bowl, stir cookie mix, flour, melted butter and egg until soft dough forms.
- Divide dough into 6 even portions. Shape each portion into a roll, 8 inches long and 3/4-inch in diameter. Roll in candy sprinkles. Wrap and refrigerate at least 1 hour until firm.
- Heat oven to 350°F. Cut each roll into 24 slices (about 1/4-inch thick). Place 1 inch apart on ungreased cookie sheets. Press each slice to just slightly flatten.
- Bake 7 to 9 minutes or until light brown. Cool 1 minute; remove from cookie sheets to cooling rack. Cool completely, about 30 minutes.
- Place cookies in large bowl. Add remaining ingredients; toss gently to combine. Store tightly covered.
Nutrition Facts : Calories 290, Carbohydrate 29 g, Cholesterol 15 mg, Fat 3 1/2, Fiber 2 g, Protein 3 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 100 mg, Sugar 19 g, TransFat 1 g
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