Salted Caramel Chocolate Chip Cookies From Pillsbury®
Ingredients
- Servings: 24
- 1 (16.5 ounce) roll pillsbury® refrigerated chocolate chip cookie dough
- 1/3 cup all-purpose flour
- 1/2 cup finely chopped pecans
- 24 caramels, unwrapped
- 2 tablespoons half-and-half
- 1/3 cup semisweet chocolate chips, melted
- 1 teaspoon coarse sea salt
Recipe
Preparation Time: 35 mins
Ready Time: 1 hr 5 mins
- heat oven to 350 degrees f. in large bowl, break up cookie dough. stir or knead in flour until well blended. shape tablespoonfuls of dough into balls; roll in pecans, pressing into dough. place 1 inch apart on ungreased cookie sheets.
- bake 12 to 16 minutes or until edges are light golden brown. using handle of wooden spoon, make indentation in center of each cookie. cool 1 minute; remove from cookie sheet to cooling racks. cool completely, about 20 minutes.
- meanwhile, in microwavable bowl, microwave caramels and half-and-half uncovered on high 1 to 2 minutes, stirring once, until caramels are melted. spoon about 1 teaspoon caramel into indentation of each cookie. cool 15 minutes.
- drizzle with melted chocolate; sprinkle with salt. let stand about 15 minutes or until chocolate is set.
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