Best Stuffed Caramel Cake Mix Cookies Recipes
STUFFED CARAMEL CAKE-MIX COOKIES
These extra-easy cake-mix cookies are stuffed with soft caramels and drizzled with caramel for the perfect finish that every caramel lover will appreciate.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 3h50m
Yield 20
Number Of Ingredients 10
Steps:
- Heat oven to 350°F. Line cookie sheets with cooking parchment paper.
- In large bowl, stir together cake mix and flour. In small bowl, stir melted butter, 1/4 cup caramel sauce, egg, water and vanilla until blended. Add butter mixture to cake mix-flour mixture; beat with spoon until well blended. Cover and refrigerate 30 minutes.
- Shape dough into 20 (2-inch) balls. Press 1 caramel into center of each cookie, making sure to form dough around caramel to enclose; reshape into balls. Roll in sugar. Place 2 inches apart on cookie sheets.
- Bake 10 to 14 minutes or until edges are light golden brown. Cool on cookie sheet 5 minutes; remove from cookie sheet to cooling rack. Cool completely, about 20 minutes.
- Drizzle 2 tablespoons caramel sauce over cookies. Let stand about 2 hours or until caramel is set.
Nutrition Facts : Calories 180, Carbohydrate 33 g, Cholesterol 20 mg, Fat 1, Fiber 0 g, Protein 1 g, SaturatedFat 3 1/2 g, ServingSize 1 Cookie, Sodium 230 mg, Sugar 21 g, TransFat 0 g
STUFFED CARAMEL CAKE-MIX COOKIES
These extra-easy cake-mix cookies are stuffed with soft caramels and drizzled with caramel for the perfect finish that every caramel lover will appreciate.
Provided by @MakeItYours
Number Of Ingredients 10
Steps:
- Heat oven to 350°F. Line cookie sheets with cooking parchment paper.
- In large bowl, stir together cake mix and flour. In small bowl, stir melted butter, 1/4 cup caramel sauce, egg, water and vanilla until blended. Add butter mixture to cake mix-flour mixture; beat with spoon until well blended. Cover and refrigerate 30 minutes.
- Shape dough into 20 (2-inch) balls. Press 1 caramel into center of each cookie, making sure to form dough around caramel to enclose; reshape into balls. Roll in sugar. Place 2 inches apart on cookie sheets.
- Bake 10 to 14 minutes or until edges are light golden brown. Cool on cookie sheet 5 minutes; remove from cookie sheet to cooling rack. Cool completely, about 20 minutes.
- Drizzle 2 tablespoons caramel sauce over cookies. Let stand about 2 hours or until caramel is set.
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