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Chocolate-Salted Caramel Blossom Cookies Recipe

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This recipe for Chocolate-Salted Caramel Blossom Cookies is from jennifer's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
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:
Directions:
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.

 

 

 

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