Strawberry-Salted Caramel-Molasses Cookies

Strawberry-Salted Caramel-Molasses Cookies

Bloggers Adam and Joanne Gallagher from Inspired Taste make strawberry and caramel-topped molasses cookies.

Prep Time

10

Minutes

Total Time

55

Minutes

Makes

24

cookies

1/2
cup butter, softened
1
tablespoon water
1
egg
1
pouch Betty Crocker® molasses cookie mix
1
cup caramel dip
12
fresh strawberries, halved
Coarse sea salt
  1. Heat oven to 375°F (or 350°F for dark or nonstick cookie sheet).
  2. In medium bowl, stir butter, water and egg until well blended. Stir in cookie mix to form soft dough.
  3. Onto ungreased cookie sheets, drop dough by rounded tablespoons 2 inches apart.
  4. Bake 11 to 13 minutes or until light golden brown. Cool on cookie sheets 1 minute. Remove from cookie sheets to cooling racks. Cool completely, about 15 minutes.
  5. Spread caramel dip onto tops of cookies. Top each with strawberry half; sprinkle with salt.
Makes 24 cookies
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Store cookies without caramel and strawberry halves in an airtight container up to 1 week. Add caramel and strawberries day of serving.
Replace caramel with chocolate fudge.

Nutrition Information:

1 Serving (1 Serving)
        Exchanges: Free*Percent Daily Values are based on a 2,000 calorie diet.