Chocolate-Salted Caramel Blossom Cookies

The ultimate indulgence of chocolate on top of a chewy caramel centre placed on a sugar cookie. ...MORE + LESS -

Ingredients

1 pouch Betty Crocker™ sugar cookie mix

Butter and egg called for on sugar cookie mix pouch for cutout cookies

42 Hershey’s™ Rolos™ chocolates, unwrapped

42 Hershey’s™ Kisses™ brand milk chocolates, unwrapped

15 caramels, unwrapped

1 tablespoon heavy whipping cream

1/2 teaspoon coarse sea salt

Additional course sea salt, if desired

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1

Heat oven to 375°F. In large bowl, mix cookie mix, butter and egg with spoon until soft dough forms. Shape into 42 (1 1/4-inch) balls. Place 2 inches apart on ungreased baking sheets.
2

Bake 8 to 10 minutes or until light golden brown. Remove from oven; press 1 Hershey’s™ Rolos™ chocolate in centre of each cookie. Return to oven 1 minute. Remove from oven; immediately place 1 Hershey’s™ Kiss on top of Rolo™. Press down slightly. Remove from baking sheet to cooling rack. Cool 30 minutes.
3

In small microwavable bowl, heat caramels and whipping cream uncovered on High 30 to 60 seconds, stirring once, until caramels are melted. Stir in sea salt. Drizzle over cookies. Sprinkle with additional sea salt, if desired. Let stand about 2 hours or until set.

Use a cookie scoop to make portioning cookie dough even faster and more consistent.
For extra sparkle, roll cookie dough balls in 1/3 cup coarse white sparking sugar before baking.
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