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30 minutes
1 hour
- Reynolds™ Parchment Paper
- 1 pouch (17.5 oz) Betty Crocker™ Oatmeal Chocolate Chip Cookie Mix
- Butter and egg called for on cookie mix pouch
- 3 tablespoons Gold Medal™ all-purpose flour
- 26 milk chocolate covered caramels, unwrapped (from 13-oz. pkg.)
- 1 cup semisweet chocolate chips
- 1/4 cup milk
- 2 teaspoons Betty Crocker™ chocolate candy sprinkles
- Prepare cookie dough following package instructions, incorporating flour into the mix. Encase one chocolate caramel candy with approximately 1 tablespoon of dough, ensuring it is fully covered. Space the dough balls 2 inches apart on cookie sheets lined with Reynolds Parchment Paper. Bake at 375°F for 10 to 12 minutes. Allow cookies to cool before transferring them to cooling racks.
- Microwave chocolate chips and milk on High for 1 to 2 minutes until melted, stirring until smooth. Drizzle the glaze onto each cookie, sprinkle with toppings, then allow to set.
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