Stuffed Caramel Cake-Mix Cookies

• Vegetarian

• Refrigerated

  • 1 Egg

• Condiments

  • 3/8 cup Caramel sauce

• Baking & Spices

  • 1 box Betty crocker supermoist yellow cake mix
  • 1/3 cup Gold medal all-purpose flour
  • 20 Lancaster caramel soft cremes
  • 1/2 cup Sparkling sugar, coarse white
  • 1 1/2 tsp Vanilla

• Dairy

  • 1/3 cup Butter

• Liquids

  • 2 tbsp Water

Found on bettycrocker.com

Description

Ingredients

• 1 box Betty Crocker™ SuperMoist™ 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
• 1 1/2 teaspoons vanilla
• 20 Lancaster™ caramel soft crèmes, unwrapped (from 8-oz package)
• 1/2 cup coarse white sparkling sugar
• 2 tablespoons caramel sauce

Directions

• 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.

Nutrition