When I brought these salty sweet cookies to a potluck, I overheard people talking about how wonderful they were. I'm not sure if it was the cookie, the caramel or the chocolate that they loved best.—Priscilla Yee, Concord, California
Ingredients
- 1 package (17-1/2 ounces) sugar cookie mix
- 2 tablespoons all-purpose flour
- 1/3 cup butter, softened
- 1 large egg, room temperature
- filling:
- 6 ounces cream cheese, softened
- 1/2 cup semisweet chocolate chips, melted
- 1/3 cup confectioners' sugar
- 36 caramels
- 2 teaspoons coarse sea salt
- 36 pecan halves, toasted
Directions
- Preheat oven to 375°. In a large bowl, combine cookie mix and flour. Beat in butter and egg until blended. Shape dough into 1-1/4-in. balls; press onto bottom and up sides of greased mini muffin cups.
- For filling, in a small bowl, combine cream cheese, chocolate chips and confectioners' sugar. Place 1 rounded teaspoon of filling in each cup. Press 1 caramel into the filling in each cup. Bake until edges are golden brown and caramel is melted, 9-11 minutes. Sprinkle with sea salt; top with a pecan half. Cool completely in pan on wire racks.
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