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Choco-Caramel Cookies

August 31st, 2007 · No Comments

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  • 1 bag Hershey’s Caramel Kisses
  • 1 cup unsalted butter, softened
  • 1 & 1/4 cups packed dark brown sugar
  • 2 tablespoons butterscotch-flavored sundae syrup
  • 1 teaspoon vanilla extract
  • 1/8 teaspoon strong butterscotch flavoring
  • 2 large eggs
  • 3 & 1/4 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 cup turbinado sugar
 Beat butter, brown sugar, syrup, and flavoring together in a large bowl. Add eggs, beating well after each.In a separate bowl, combine flour, salt, baking powder, and baking soda. Add gradually to the butter mixture. Refrigerate dough for 30 minutes.Preheat oven to 350 degrees. Form dough into 1-inch balls, and roll each in turbinado sugar. Place on lined baking sheets. Bake for 8 to 10 minutes.Place baking sheets on a rack to cool for 3 minutes. Press an indentation the size of a Kiss into the top of the cookies.

When the cookies have cooled to lukewarm, place a Kiss in the center of each one. Cool completely before eating.

Makes about 5 dozen cookies.

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