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Chocolate-Caramel Filled Cookies

  • Prep 30 min
  • Total 60 min
  • Servings 26

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

Ingredients

Reynolds™ Parchment Paper
1
pouch Betty Crocker™ oatmeal chocolate chip cookie mix
Butter and egg called for on cookie mix pouch
3
tablespoons Gold Medal™ all-purpose flour
26
milk chocolate covered caramels, unwrapped (from 13-oz. pkg.)
1
cup semisweet chocolate chips
1/4
cup milk
2
teaspoons Betty Crocker™ chocolate candy sprinkles

Steps

Hide Images
  • 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.

Expert Tips

  • 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

Nutrition Facts

Serving Size: 1 Cookie
Calories
180
Calories from Fat
70
% Daily Value
Total Fat
8g
12%
Saturated Fat
4 1/2g
22%
Trans Fat
0g
Cholesterol
20mg
6%
Sodium
115mg
5%
Potassium
70mg
2%
Total Carbohydrate
24g
8%
Dietary Fiber
0g
0%
Sugars
15g
Protein
2g
% Daily Value*:
Vitamin A
2%
2%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
4%
4%
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 1/2 Fat;
Carbohydrate Choice
1 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
  • Reynolds® is a trademark of Reynolds Consumer Products Inc.

© 2017 ®/TM General Mills All Rights Reserved

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