These cookies are – in a word – awesome.
I made these for the first time a few weeks ago, and I can’t express enough how much Somebody *really* liked them…so much so, that He seemed to insist on an offering of the first dozen of them as soon as they came out of the oven 🙂
* 1/2 cup butter, softened
* 3/4 cup granulated sugar
* 1 large egg
* 1/2 teaspoon vanilla extract
* 2 tablespoons milk
* 1/2 teaspoon baking soda
* 1/4 teaspoon baking powder
* 1 package of butterscotch instant pudding mix (3.4 ounce pkg, or 4 serving size pkg)
* 1 3/4 cups of all purpose flour
* 30 soft caramel candies, unwrapped
* 2 tablespoons sea salt
1. Heat oven to 375 degrees F. Line two large cookie sheets with parchment paper. (Please note: If you don’t have parchment paper – which I didn’t – you can lightly grease the cookie sheets with Crisco shortening before putting cookies on the sheet. Be sure to re-grease with the shortening between batches, though, otherwise the cookies will stick.)
2. In a large mixing bowl, beat the butter and sugar together until creamy. Add the egg, vanilla, and milk; beat until mixed.
3. In a medium bowl, combine the baking soda, baking powder, pudding mix and flour. Gradually add the dry ingredients to the wet ingredients, mixing until combined.
4. Shape the cookie dough into one-inch balls. For each cookie, flatten one cookie dough ball into the palm of your hand; place caramel candy in the center, and wrap the cookie dough around the candy.**
5. Place the cookies on the prepared cookie sheets about two inches apart. You can either sprinkle the cookies with the sea salt…or you can take each cookie (before placing it on the cookie sheet) and dip it lightly into the 2 tbsp of sea salt that you have poured into a small bowl or dish, before placing it on the cookie sheet.
6. Bake 10 minutes, or until the cookie edges are light golden brown. Sprinkle with additional sea salt, if desired. Allow the cookies to cool 5 minutes before transferring cookies to wire cooling racks to cool completely.
Makes 30 cookies
** I used Werther’s Soft Caramels which are long and somewhat rectangular; I had difficulty trying get the cookie dough to completely surround the caramels. And whatever caramel is exposed during baking will melt out and around the edges of the cookie and burn. So what I did was before trying to wrap the cookie dough around the caramel, I rolled down the squared edges of a room temperature caramel so that the caramel was more rounded than squared…and that made for much less caramel spurtage during baking.
Here is the first batch — which I offered to Loki — because 1.) He seemed *really* excited about these and it seemed that He didn’t want to wait for them to cool; and 2.) He seemed to prefer that most of the first batch were a hot caramel mess. ❤
As well, I made another batch of these, and took the rest of those to a Yule ritual the next day – along with 5 dozen chocolate chip cookies – and these caramel cookies were gone within 15 minutes or so. They taste incredibly awesome. I would so make these again 🙂