- 1
- 70 mins
4.5/5
(6 Votes)
Ingredients
- Reynolds™ Parchment Paper
- 1 pouch Betty Crocker™ Sugar Cookie Mix
- Butter and egg called for on cookie mix pouch
- 2 tablespoons Gold Medal™ all-purpose flour
- 12 caramels, unwrapped
- 1 tablespoon milk
- 1 cup hot fudge topping
- 36 Pecan halves
Preparation
Step 1
Make cookie dough as directed on package, stirring in flour. Roll dough into 1-inch balls; place about 2 inches apart on Reynolds Parchment Paper lined cookie sheets. Bake at 375°F 11 to 12 minutes or until set. Cool 1 minute; place cookies on cooling rack.
Microwave caramels and milk uncovered on High 1 minute to 1 minute 30 seconds, stirring once, until caramels are melted. Dip one side of each cookie at an angle into caramel mixture to coat top half; spread if necessary. If caramel thickens, add up to 1 teaspoon additional milk and reheat.
Spread about 1 teaspoon fudge topping on top of each cookie. Place pecan half on topping. Let stand about 15 minutes until toppings are set.