Caramel Filled Sandies

By Kmac_4

Ingredients

• 1 pouch Betty Crocker sugar cookie mix
• 1/4 C finely chopped toasted pecans
• 2 T flour
• 1/2 C butter, softened
• 1 egg
• 34 caramel candies
• 3 T half and half
• 1/3 C dark chocolate chips, melted
• 1/3 C white baking chips, melted
• 1 T coarse sea salt

Details

Servings 3

Preparation

Step 1

In medium bowl, combine cookie mix, pecans, flour, butter and egg until soft dough forms. Shape into 1 1/2 inch balls. On ungreased cookie sheets, place balls 2 inches apart. Using thumb or handle of wooden spoon, make indentation in center of each cookie.

Bake at 375 for 8 to 10 minutes or until edges are light golden brown. Cool. Place cookies on cooling racks. Cool completely.

In small bowl, microwave caramels and half and half uncovered on high 1 to 2 minutes stirring once, until caramels are melted. Spoon 1 teaspoon caramel into indentation of each cookie. Cool 15 minutes.

Drizzle with melted dark chocolate and white baking chips. Sprinkle with salt. Let stand 15 minutes or until chocolate is set.