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4 doz. or 48 servings, one cookie each
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To warm cookies and soften caramel centers after cooling, microwave each cookie on HIGH 10 sec. or just until warmed.
Prepare as directed, substituting 48 JET-PUFFED Miniature Marshmallows for the halved caramels.
Substitute 1-1/2 pkg. (4 oz. each) BAKER'S Premium White Baking Chocolate (6 oz.) for the caramels. Cut each white chocolate square into two equal chunks to make 48 chunks total; set aside. Prepare dough as directed; shape 1 level tablespoon dough around each chocolate chunk. Place on baking sheets and bake as directed. Cool completely.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
My God was this dough hard to handle and sticky! It was very difficult to work with, bury the caramel, etc. and the dough dried out while I was working with it. While the cookies are yummy warm, when they cool the caramel is really tough to chew. I will not make these again nor recommend!!!!
Soo good! I get several requests for these cookies on a regular basis. I've tried adding wafers of white chocolate instead of caramel as well, and they turned out amazing. I've found coating the cookies with sugar isn't necessary, still great.