Strawberry-Salted Caramel-Molasses Cookies

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

  • Prep Time 10 min
  • Total Time 55 min
  • Servings 24

Ingredients

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.

Expert Tips

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.