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
CARAMEL-STUFFED CHOCOLATE CHIP COOKIES
It's hard to improve upon a giant -- and downright delicious -- chocolate chip cookie, but we've found a way: Stuff it with caramel! The secret to this recipe is freezing the balls of dough for just 15 minutes before baking. That way, the center cooks more slowly, and you achieve that blissful balance of melted, gooey interiors and crispy edges.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Time 1h
Yield Makes 12
Number Of Ingredients 11
Steps:
- Preheat oven to 375 degrees, with racks in top and middle. In the bowl of a mixer fitted with the paddle attachment, beat together flour, both sugars, baking powder, baking soda, and salt. Add butter; beat on medium speed until combined but some pea-size butter chunks remain. Add chocolate chips and beat until combined, then beat in eggs, one at a time, and vanilla.
- Line 2 baking sheets with parchment. Scoop dough into 4-ounce balls (each about 1/3 cup); make a deep, wide hollow in each center. Enclose 3 pieces of caramel in each; roll back into a ball. Place 6 balls on each sheet. Freeze 15 minutes.
- Bake, with one sheet on each rack, 10 minutes. Reduce heat to 350 degrees, swap sheet positions, and bake until centers are almost but not completely set (press gently on tops with your fingers to check), 7 to 10 minutes more. Remove from oven. Bang sheets on a counter a few times to create cracks in tops of cookies. Place sheets on a wire rack; let cool completely. Cookies can be stored in an airtight container at room temperature up to 3 days.
ROLO COOKIES RECIPE
These 4-ingredient Cake Mix Rolo Cookies have a soft chocolate outside and gooey caramel center.
Provided by Elyse Ellis
Categories Dessert
Time 23m
Number Of Ingredients 4
Steps:
- Mix cake mix, oil, and eggs.
- Take a small ball of dough and form a ball around the rolo. (Only use enough dough to cover the Rolo and spread evenly around the cookie dough ball)
- Place on greased cookie sheet and bake at 350 for 7-8 minutes.
- Sprinkle with powdered sugar.
Nutrition Facts : ServingSize 1 cookie, Calories 110 kcal, Carbohydrate 15.6 g, Protein 1 g, Fat 5 g, SaturatedFat 2.1 g, Cholesterol 1 mg, Sodium 126 mg, Fiber 0.4 g, Sugar 11.3 g
CARAMEL BROWNIES MADE WITH A CAKE MIX RECIPE
These Cake Mix Caramel Brownies are so easy to make and full of chocolatey, fudgy flavor. If you are a caramel and brownie fan, then this recipe has your name written all over it.
Provided by Camille Beckstrand
Categories Dessert
Time 45m
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees.
- Peel caramels and place in a microwave-safe bowl. Stir in 1/2 cup evaporated milk. Heat and stir until all caramels are melted (you can also do this on the stove-top over low heat- just keep stirring until caramels are melted).
- Grease a 9 x 13 inch pan (and when I say grease it, I mean it! These tend to be sticky, so grease it well. You may also want to grease the sides of the pan to prevent the caramel from sticking).
- In a large mixing bowl, mix together cake mix, 1/3 cup evaporated milk, melted butter, and chopped pecans. The dough will be VERY thick and kind of hard to stir- that means that you made it right! Place 1/2 of the batter in prepared baking pan. I sprayed my fingers with non-stick cooking spray and spread it in the bottom of the pan using my hands.
- Bake for 8 minutes.
- Place the remaining batter into the fridge. Remove brownies from oven and sprinkle chocolate chips on top. Drizzle caramel sauce over chocolate chips. Remove brownie mix from refrigerator. Using a teaspoon, make small balls with the batter and smash flat. Very carefully, place on top of the caramel sauce until the top is completely covered. With the batter being so thick, I places little teaspoonfuls all over the top and then carefully pushed them together to cover the caramel. It doesn't look very pretty, but they will still taste amazing.
- Bake for an additional 15-20 minutes. Remove and let cool. It is best to wait until the brownies are cooled to cut into them (it will be hard, but trust me- they are so worth the wait!).
Nutrition Facts : Calories 210 kcal, Carbohydrate 27 g, Protein 3 g, Fat 11 g, SaturatedFat 5 g, TransFat 1 g, Cholesterol 19 mg, Sodium 249 mg, Fiber 1 g, Sugar 19 g, ServingSize 1 serving
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- 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.
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