December 21, 2010

Cookie Week 2010- Cookie #3

This is a new recipe. In theory this cookie should have been amazing, it ended up being a pain in my ass! Seriously!
Photobucket
Photobucket
okay, so I have never baked with carmel before. I did not know that whatever you warm the carmel up in would end up being a throw away dish! I actually threw the spoon I used to mix the carmel too! That stuff dries so hard! Crazy.
Anyway, the cookies turned out great. My husband ate a lot of them and me not so much. I don't like how the carmel sticks in your teeth. I do like the fudge/nut/sugar cookie side though and ate a few of those any passed the carmel side over to my man.

He's the recipe:
1 pouch Betty Crocker® Sugar Cookie Mix
(Butter and egg called for on cookie mix pouch)
2 tablespoons Gold Medal® all-purpose flour
12 caramels, unwrapped (more like 20!)
1 tablespoon milk
1 cup hot fudge topping
36 Pecan halves

1. Make cookie dough as directed on package, stirring in flour. Roll dough into 1-inch balls; place about 2 inches apart on ungreased cookie sheets. Bake at 375°F 11 to 12 minutes or until set. Cool 1 minute; place cookies on cooling rack.
2. Microwave caramels and milk uncovered on High 1 minute to 1 minute 30 seconds, stirring once, until caramels are melted. Dip one side of each cookie at an angle into caramel mixture to coat top half; spread if necessary. If caramel thickens, add up to 1 teaspoon additional milk and reheat.
3. Spread about 1 teaspoon fudge topping on top of each cookie. Place pecan half on topping. Let stand about 15 minutes until toppings are set.

3 comments:

Crash said...

I just made the mint chocolate chip cookies recipe that was on the back of my Betty Crocker Sugar Cookie mix package. Those were delicious!
These caramel ones look yummy too.

Flashes of Style said...

Yummm these look amazing! <33

Brush Fire Fairytails said...

these look SO tasty!