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Death by Chocolate Caramel Cookies

  • Prep 10 min
  • Total 20 min
  • Servings 24

So sinful and so delightful at the same time. MORE + LESS -

Half Baked Harvest
December 10, 2014

Ingredients

1
(17.5 ounce) package Betty Crocker™ Double Chocolate Chunk cookie mix
1
egg
1/4
cup oil
2
tablespoons water
48
chocolate-coated caramel candies (such as Rolo™)

Steps

Hide Images
  • 1
    Preheat oven to 375°F.
  • 2
    In medium-size bowl, stir cookie mix, egg, oil and water until soft dough forms. Roll the dough into rounded tablespoon-size balls.
  • 3
    Stuff 1 chocolate-coated caramel candy into the center of each ball, enclosing the chocolate in the middle of the cookie. Place onto an ungreased cookie sheet.
  • 4
    Bake 8-10 minutes or until the cookies are just set. Cool a minute or two on the baking sheet and then move to a cooling rack to cool completely.
  • 5
    Sprinkle with sea salt if desired. Serve immediately, or store in an airtight container for up to 4 days.
 

Nutrition Information

No nutrition information available for this recipe
More About This Recipe
  • Death by these cookies? They might not go that far, but a food coma – maybe!

    Oh my gosh, I cannot wait to tell you all about these cookies. 

    Any kind of "death by chocolate" dessert is my kind of treat, but add caramel and we're really talking killer dessert!

    These cookies were inspired by my mom’s famous death-by-chocolate dessert that she makes every Christmas Eve. It’s one of the best desserts around. For these cookies, I took the same concept and turned it into a drool-worthy cookie that I'm pretty sure no one can resist. (If you can resist them – wow, you have willpower).

    Everyone wants to bake delicious cookies for Santa, but on Christmas Eve who has time for extravagance? These cookies are perfect for the occasion – tasty, simple, quick and easy to make. Only about 10 minutes prep time!

    Here's how to make 'em:

    Heat oven to 375ºF and gather your ingredients.

    In a medium-size bowl, stir cookie mix, egg, oil and water until soft dough forms.

    Roll the dough into rounded tablespoon-size balls and place them onto an ungreased cookie sheet.

    Stuff one chocolate-covered caramel candy into the center of each cookie ball, enclosing the chocolate in the middle. 

    Bake 8-10 minutes or until the cookies are just set. Cool a minute or two on the baking sheet and then move to a cooling rack to cool completely.

    Sprinkle with sea salt if desired. Check these out!

    Serve or store in an airtight container for up to four days. Yum!
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