Chocolate Caramel Sugar Cookies |
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Prep Time: 45 Minutes Cook Time: 8 Minutes |
Ready In: 53 Minutes Servings: 42 |
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This recipe is from the Great American Favorite Brand Name Cookbook. Prep time includes 15 minutes prep & 30 minutes chill time. Ingredients:
3 bakers unsweetened chocolate squares |
1 cup margarine or 1 cup butter |
1 cup sugar |
1 egg |
1 teaspoon vanilla |
2 cups all-purpose flour |
1 teaspoon baking soda |
1/4 teaspoon salt |
1/4 cup finely chopped nuts (optional) |
1 (14 ounce) package kraft caramels |
2 tablespoons milk |
Directions:
1. Microwave chocolate & margarine in large microwaveable bowl on high 2 minutes or until margarine is melted. Stir until chocolate is completely melted.
2. Stir 1 cup sugar into melted chocolate mixture until well blended.
3. Stir in egg & vanilla until completely mixed.
4. Mix in flour, baking soda, & salt.
5. Refrigerate 30 minutes.
6. Heat oven to 375°.
7. Shape dough into 1-inch balls; roll in finely chopped nuts.
8. Place on ungreased cookie sheets, & make an indentation in each ball.
9. Bake for 8-10 minutes or until set.
10. Remove from cookie sheets to cool on wire racks.
11. Microwave caramels & milk in microwaveable bowl on high 3 minutes or until melted, stirring after 2 minutes.
12. Fill centers of cookies with caramel mixture.
13. Place 1 square Bakers semi-sweet chocolate in a zipper-style sandwich bag.
14. Close bag tightly.
15. Microwave on high about 1 minute or until chocolate is melted.
16. Fold own top of bag tightly and snip a tiny peice off 1 corner (about 1/8 inch).
17. Holding top of bag tightly, drizzle chocolate through opening over cookies.
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