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Chocolate-Salted Caramel Blossom Cookies
Chocolate-Salted Caramel Blossom Cookies
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Prep Time:
50 minutes
Total Time:
3 hours 30 minutes
Decadent chocolate over gooey caramel on a buttery sugar cookie base.
Ingredients:
  • 1 pouch (21 oz) Betty Crocker™ Value Size! 20% More Sugar Cookie Mix
  • Butter and egg called for on sugar cookie mix pouch for cutout cookies
  • 42 Rolo® chewy caramels in milk chocolate, 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
Instructions:
  • Preheat the oven to 375°F. Combine cookie mix, butter, and egg in a large bowl until a soft dough forms. Form the dough into 42 (1 1/4-inch) balls and place them 2 inches apart on ungreased cookie sheets.
  • Bake for 8 to 10 minutes until lightly golden. Take out from the oven and gently press 1 Rolo™ chocolate into the center of each cookie. Place back in the oven for 1 minute. Once done, place 1 Hershey’s™ Kiss on top of the Rolo™ and press it down gently. Transfer cookies to a cooling rack immediately after removing them from the oven. Let them cool for 30 minutes.
  • Place caramels and whipping cream in a small microwavable bowl. Heat uncovered on High for 30 to 60 seconds, stirring once, until caramels are melted. Stir in sea salt. Drizzle over cookies, sprinkle with more sea salt if desired, and allow to set for about 2 hours.

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