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Salted Caramel Red Velvet Cookies

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  • Prep 20 min
  • Total 60 min
  • Servings 24
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Pillsbury™ refrigerated sugar cookie dough is quickly transformed into gorgeous red velvet cookies stuffed with caramel and topped with a salted chocolate drizzle topping.
Updated Dec 10, 2014
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  • 1 roll (16.5 oz) refrigerated Pillsbury™ Sugar Cookie Dough
  • 1/3 cup cocoa powder
  • 1 tablespoon Betty Crocker™ red gel food color
  • 24 chocolate-covered caramel candies (such as Rolo®)
  • 1/2 cup white chocolate chips
  • 1/2 cup milk chocolate chips
  • 1 tablespoon flaked sea salt (such as Maldon™)


  • 1
    Preheat oven to 350°F. Line a cookie sheet with a piece of parchment. Set aside.
  • 2
    In a gallon-sized zip-top bag, place sugar cookie dough, cocoa powder and red gel food coloring together. Knead bag until ingredients are well combined.
  • 3
    Wrap 1 tablespoon of dough around 1 caramel candy, encasing the candy in the dough ball. Place ball on cookie sheet. Continue until all dough has been rolled into cookie rounds.
  • 4
    Bake cookies in preheated oven for 9-12 minutes, or just until they begin to set. Remove cookies and cool completely.
  • 5
    Melt white chocolate chips in one zip-top bag, and milk chocolate chips in another. Drizzle melted chocolate over the top of each cooled cookie, sprinkling tops with flaked sea salt. Allow chocolate to cool and harden before serving. Serve at room temperature.

Nutrition Information

No nutrition information available for this recipe
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