CHOCO-CARAMEL COOKIES

By carvalhohm

Ingredients

• 48 caramel-filled chocolate candies (such as Hershey's Caramel Kisses)
• 1 c. (2 sticks) unsalted butter, softened
• 2 Tbsp. butterscotch-flavored sundae syrup (such as Smucker's)
• 1 1/4 c. packed dark-brown sugar
• 2 tsp. imitation butter flavoring
• 2 eggs
• 3 3/4 c. all-purpose flour
• 1/2 tsp. salt
• 1/2 c. turbinado sugar (Sugar in the Raw)

Preparation

Step 1

Unwrap candies; place on plate and freeze until solid. Preheat oven to 350 degrees.

Beat butter, butterscotch syrup, brown sugar, and butter flavoring in large bowl until well blended. Add eggs, one at a time, beating well after each addition.

Combine flour and salt; gradually add to butter mixture, beating until well blended.

Cover dough; refrigerate, for 30 minutes.

Shape 1 level tablespoonful of dough into 1" ball; roll in turbinado sugar. Place on ungreased baking sheet. Repeat.

Bake @ 350 degrees for 10-11 minutes per batch, or until set. Gently press unwrapped frozen candy piece in center of each cookie. Let cookies sit on cookie sheet for 2 minutes; remove from cookie sheet to wire rack. Cool completely.