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)

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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.