- 20
- 25 mins
- 230 mins
Ingredients
- For recipe success, use the caramel soft crèmes specifically called for, rather than traditional hard caramels.
- For even baking, make sure cookies are the same shape and size.
- 1 box Betty Crocker™ Super Moist™ yellow cake mix
- 1/3 cup Gold Medal™ all-purpose flour
- 1/3 cup butter, melted
- 1/4 cup caramel sauce
- 1 egg
- 2 tablespoons water Save $
- 1 1/2 teaspoons vanilla
- 20 Lancaster™ caramel soft crèmes, unwrapped (from 8-oz package)
- 1/2 cup coarse white sparkling sugar
- Garnish
- 2 tablespoons caramel sauce
Preparation
Step 1
1 Heat oven to 350°F. Line cookie sheets with cooking parchment paper.
2 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.
3 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.
4 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.
5 Drizzle 2 tablespoons caramel sauce over cookies. Let stand about 2 hours or until caramel is set.