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Caramel Filled Sandies
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Prep Time:
40 minutes
Total Time:
1 hour 5 minutes
Elevate a sugar cookie mix with rich double chocolate and caramel flavors for irresistible cookies.
Ingredients:
  • 1 pouch (17.5 oz) Betty Crocker™ Sugar Cookie Mix
  • 1/4 cup finely chopped toasted pecans
  • 2 tablespoons Gold Medal™ all-purpose flour
  • 1/2 cup butter or margarine, softened
  • 1 egg
  • 34 caramel candies, unwrapped (from 14 oz bag)
  • 3 tablespoons half and half
  • 1/3 cup dark chocolate chips, melted
  • 1/3 cup white baking chips, melted
  • 1 tablespoon coarse sea salt
Instructions:
  • Mix together cookie mix, pecans, flour, butter, and egg in a medium bowl until a soft dough forms. Roll into 1 1/2-inch balls and place them 2 inches apart on ungreased cookie sheets. Use your thumb or the handle of a wooden spoon to create an indentation in the center of each cookie.
  • Bake at 375° F for 8 to 10 minutes until edges turn lightly golden brown. Allow the cookies to cool on racks until completely cooled.
  • Microwave caramels and half and half in a small microwaveable bowl on High for 1 to 2 minutes until melted, stirring once. Spoon 1 teaspoon of caramel into the indentation of each cookie. Allow to cool for 15 minutes.
  • Drizzle with melted dark chocolate and white baking chips, sprinkle with salt, and let sit for 15 minutes until the chocolate is fully set.

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