ponedjeljak, 3. ožujka 2014.

Choco Caramel Cookies Recipe

These scrumptious treats may look like a familiar Christmas cookie, but a butterscotch-flavored dough and the caramel-filled candies offer a sweet twist.



INGREDIENTS:
  • 48   
    caramel filled chocolate candies (such as Hershey's Caramel Kisses)
  • 1   cup 
    (2 sticks) unsalted butter, softened
  • 2   tablespoons 
    butterscotch-flavored sundae syrup (such as Smucker's)
  • 1 1/4  cups 
    packed dark-brown sugar
  • 2   teaspoons 
    imitation butter flavoring
  • 2   
    eggs
  • 3 3/4  cups 
    all-purpose flour
  • 1/2  teaspoon 
    salt
  • 1/2  cup 
    turbinado sugar (Sugar in the Raw)



DIRECTIONS:

1. Unwrap candies. Heat oven to 350 degrees F.

2. Beat butter, butterscotch syrup, brown sugar, and flavoring in a large bowl until well blended. Add eggs; beat well after each addition.

3. Stir together flour and salt; gradually add to butter mixture, beating until well blended. Let dough rest, refrigerated, for 30 minutes. Shape 1 level tablespoonful of dough into 1-inch ball. Roll in turbinado sugar. Place on ungreased baking sheet. Repeat.

4. Bake at 350 degrees F for 10 to 11 minutes per batch, or until set. Gently press an unwrapped candy piece in center of each cookie; remove from cookie sheet to wire rack. Cool completely.