 |
Prep Time: 15 Minutes Cook Time: 11 Minutes |
Ready In: 26 Minutes Servings: 6 |
|
I came up with these last Christmas when we had some leftover candies. They aren't the prettiest to look at when the chocolate and caramel melts (hence the name), but I keep getting requests from my husbands work to make some more. Ingredients:
2 1/4 cups all-purpose flour |
1 teaspoon baking soda |
1 teaspoon salt |
1 cup butter, softened |
3/4 cup granulated sugar |
3/4 cup packed brown sugar |
1 teaspoon vanilla |
2 large eggs |
1 1/2 cups chopped hershey's chocolate caramel kisses |
1 1/2 cups chopped reese's miniature peanut butter cups |
Directions:
1. Preheat your oven to 375°F.
2. Combine the flour, baking soda and salt in a small bowl.
3. Beat the butter, granulated sugar, brown sugar and vanilla together in the bowl of your electric mixer until creamy.
4. Add eggs to the butter mixture one at a time, beating well after each addition.
5. Gradually beat in flour mixture (still using electric mixer).
6. By hand stir in the chopped candies.
7. Place rounded tablespoonfuls onto ungreased baking sheets.
8. Bake for 9 to 11 minutes or until golden brown.
9. These will spread a bit and gnarl up where the caramel bits are.
10. Be sure to let a cookie sheet cool completely before loading it up with another batch of cookie dough; a hot pan will make the cookies spread too much.
11. Cool cookies on the baking sheets on wire racks for 2 minutes; remove to wire racks to cool completely.
|
|