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Stuffed Caramel Cake-Mix Cookies

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  • Prep 25 min
  • Total 3 hr 50 min
  • Servings 20
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These extra-easy cake-mix cookies are stuffed with soft caramels and drizzled with caramel for the perfect finish that every caramel lover will appreciate.
Updated Sep 20, 2016
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  • 1 box Betty Crocker™ Super Moist™ Yellow Cake Mix
  • 1/3 cup Gold Medal™ all-purpose flour
  • 1/3 cup butter, melted
  • 1/4 cup caramel sauce
  • 1 egg
  • 2 tablespoons water
  • 1 1/2 teaspoons vanilla
  • 20 Lancaster™ caramel soft crèmes, unwrapped (from 8-oz package)
  • 1/2 cup coarse white sparkling sugar


  • 2 tablespoons caramel sauce
Make With
Gold Medal Flour


  • 1
    Heat oven to 350°F. Line cookie sheets with cooking parchment paper.
  • 2
    In large bowl, stir together cake mix and flour. In small bowl, stir melted butter, 1/4 cup caramel sauce, egg, water and vanilla until blended. Add butter mixture to cake mix-flour mixture; beat with spoon until well blended. Cover and refrigerate 30 minutes.
  • 3
    Shape dough into 20 (2-inch) balls. Press 1 caramel into center of each cookie, making sure to form dough around caramel to enclose; reshape into balls. Roll in sugar. Place 2 inches apart on cookie sheets.
  • 4
    Bake 10 to 14 minutes or until edges are light golden brown. Cool on cookie sheet 5 minutes; remove from cookie sheet to cooling rack. Cool completely, about 20 minutes.
  • 5
    Drizzle 2 tablespoons caramel sauce over cookies. Let stand about 2 hours or until caramel is set.

Tips from the Betty Crocker Kitchens

  • tip 1
    For recipe success, use the caramel soft crèmes specifically called for, rather than traditional hard caramels.
  • tip 2
    For even baking, make sure cookies are the same shape and size.


Nutrition Facts are not available for this recipe
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