Chocolate-Salted Caramel Blossom Cookies

• Refrigerated

  • 1 Butter and egg called

• Baking & Spices

  • 15 Caramels
  • 1 Course sea salt
  • 42 Hershey's kisses brand milk chocolates
  • 42 Hershey's rolos chocolates
  • 1/2 tsp Sea salt, coarse

• Dairy

  • 1 tbsp Heavy whipping cream

• Other

  • 1 Pouch (21 oz betty crocker™ sugar cookie mix

Found on bettycrocker.com

Description

Ingredients

• 1 pouch (21 oz) Betty Crocker™ sugar cookie mix
• Butter and egg called for on sugar cookie mix pouch for cutout cookies
• 42 Hershey’s™ Rolos™ chocolates, unwrapped
• 42 Hershey’s™ Kisses™ brand milk chocolates, unwrapped
• 15 caramels, unwrapped (from 11-oz package)
• 1 tablespoon heavy whipping cream
• 1/2 teaspoon coarse sea salt
• Additional course sea salt, if desired

Directions

• 1 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.
• 2 Bake 8 to 10 minutes or until light golden brown. Remove from oven; press 1 Hershey’s™ 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.
• 3 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