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Recipe

Caramel Filled Sandies

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Jump-start a double chocolate and caramel cookie with a foolproof sugar cookie mix.

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( 17 Ratings)

17 Ratings

5 Stars 29%

4 Stars 41%

3 Stars 18%

2 Stars

1 Stars

Member Reviews ( 15 )

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PREP TIME 40 Min
TOTAL TIME 1 Hr 5 Min
SERVINGS 36

1: pouch Betty Crocker® sugar cookie mix

1/4: cup finely chopped toasted pecans

2: tablespoons Gold Medal® all-purpose flour

1/2: cup butter or margarine, softened

1: egg

34: caramel candies, unwrapped (from 14 oz bag)

3: tablespoons half and half

1/3: cup dark chocolate chips, melted

1/3: cup white baking chips, melted

1: tablespoon coarse sea salt

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1 In medium bowl, combine cookie mix, pecans, flour, butter and egg until soft dough forms. Shape into 1 1/2–inch balls. On ungreased cookie sheets, place balls 2 inches apart. Using thumb or handle of wooden spoon, make indentation in center of each cookie.
2 Bake at 375° F for 8 to 10 minutes or until edges are light golden brown. Cool; place cookies on cooling racks. Cool completely.
3 In small microwaveable bowl, microwave caramels and half and half uncovered on High 1 to 2 minutes, stirring once, until caramels are melted. Spoon 1 teaspoon caramel into indentation of each cookie. Cool 15 minutes.
4 Drizzle with melted dark chocolate and white baking chips. Sprinkle with salt. Let stand 15 minutes or until chocolate is set.

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Nutrition Information:

1 Serving (1 Cookie)

Calories 150

(Calories from Fat 60),

Total Fat 7g

(Saturated Fat 3g,
Trans Fat 1/2g),

Cholesterol 15mg;
Sodium 280mg;
Total Carbohydrate 21g

(Dietary Fiber 0g,
Sugars 13g),

Protein 1g;

Percent Daily Value*:

Vitamin A 0 %;
Vitamin C 0 %;
Calcium 2 %;
Iron 2 %;

Exchanges:

1/2 Starch;
0 Fruit;
1 Other Carbohydrate;
0 Skim Milk;
0 Low-Fat Milk;
0 Milk;
0 Vegetable;
0 Very Lean Meat;
0 Lean Meat;
0 High-Fat Meat;
1 Fat;

Carbohydrate Choices:

1 1/2;

*Percent Daily Values are based on a 2,000 calorie diet.

Review & Comments

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1 - 3 of 15 Reviews View All

Posted 1/7/2012 10:12:35 AM REPORT ABUSE PeggiC said:

Rating:

My family loved this cookie but the only problem I found was that the caramel never really set and would run if the cookies were not laying flat. I trying layering them in a container with waxed paper between the layers and the caramel stuck to the paper.

This reply was: Helpful Inspiring

Posted 12/21/2011 3:47:29 PM REPORT ABUSE mrsmoncauskas619 said:

Rating:

I am having the most difficult time with these cookies! I cannot seem to keep them from turning into being as flat as pancakes while they are in the oven :/ Once they cool, I'm going to do my best to work with them to keep the carmel and chocolate on top. The cookie part tastes yummy but I think they are going to look ugly when I'm all finished. Too bad, these sounded very promising!

This reply was: Helpful Inspiring

Posted 12/14/2011 7:29:15 AM REPORT ABUSE China02 said:

Rating:

When I took the cookies out of the oven, the indentations had disappeared. I came up with an easy fix. While the hot cookies are still on the baking sheet, use a clean cork from a wine bottle to make the perfect size indentation. Just don't push too hard and go all the way through the warm cookie. Make sure there is enough cookie to hold the caramel mix. Don't use the cork method when the cookies are on the cooling racks or else you might push completely through the cookie. Also, I substituted soy based coffee creamer for the half and half. My daughter does not like nuts so I eliminated them. This is a very yummy cookie.

This reply was: Helpful Inspiring