CARAMEL THUMBPRINT SUGAR COOKIES

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Caramel Thumbprint Sugar Cookies image

These delicious caramel-topped cookies make a perfect contribution to a holiday cookie exchange.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 50m

Yield 24

Number Of Ingredients 4

1 pouch (1 lb 1.5 oz) Betty Crocker™ sugar cookie mix
1/2 cup butter or margarine, softened
1 egg
1 package (8 oz) Lancaster™ caramel soft crèmes

Steps:

  • Heat oven to 375°F (or 350°F for dark or nonstick cookie sheet). In medium bowl, stir cookie mix, softened butter and egg until soft dough forms.
  • Drop dough by rounded tablespoonfuls 2 inches apart on ungreased cookie sheet. Using thumb or handle of wooden spoon, make indentation in center of each cookie.
  • Bake 8 to 10 minutes or until edges are light golden brown. Remove from oven.
  • Unwrap caramels and place on center of each cookie. Bake an additional 1 to 2 minutes, or until candy is melted slightly. Cool 1 minute before removing from cookie sheet to wire rack. Cool completely; store in airtight container.

Nutrition Facts : Calories 160, Carbohydrate 23 g, Cholesterol 20 mg, Fat 1 1/2, Fiber 0 g, Protein 1 g, SaturatedFat 4 g, ServingSize 1 cookie, Sodium 125 mg, Sugar 5 g, TransFat 1 g

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