Chocolate-Caramel Filled Cookies

Chocolate-Caramel Filled Cookies

Find a yummy, chocolate-caramel surprise in every cookie bite!

Prep Time



Total Time






Reynolds™ Parchment Paper
pouch Betty Crocker® oatmeal chocolate chip cookie mix
Butter and egg called for on cookie mix pouch
tablespoons Gold Medal® all-purpose flour
milk chocolate covered caramels, unwrapped (from 13-oz. pkg.)
cup semisweet chocolate chips
cup milk
teaspoons Betty Crocker® chocolate candy sprinkles
  1. Make cookie dough as directed on package, stirring in flour with cookie mix. Shape about 1 tablespoon dough around 1 chocolate caramel candy, covering completely. Place 2 inches apart on Reynolds Parchment Paper lined cookie sheets. Bake at 375°F 10 to 12 minutes. Cool; place cookies on cooling racks.
  2. Microwave chocolate chips and milk uncovered on High 1 to 2 minutes or until melted, stirring until blended. Spoon glaze onto each cookie. Top with sprinkles. Let stand until glaze is set.
Makes 26 cookies
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Place food directly on Reynolds® Parchment Paper and bake as directed. Treats will bake evenly and release from paper with ease. Plus, because you're baking right on the paper, clean-up is a breeze.
For even baking, make sure cookies are of the same shape and size.

Nutrition Information:

1 Serving (1 Cookie)
  • Calories 180
    • (Calories from Fat 70),
  • Total Fat 8g
    • (Saturated Fat 4 1/2g,
    • Trans Fat 0g),
  • Cholesterol 20mg;
  • Sodium 115mg;
  • Total Carbohydrate 24g
    • (Dietary Fiber 0g,
    • Sugars 15g),
  • Protein 2g;
Percent Daily Value*:
    • 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 1/2 Fat;
    Carbohydrate Choices:
    • 1 1/2;
    *Percent Daily Values are based on a 2,000 calorie diet.