These cream cheese cookies are made with maple extract and filled with yummy caramel sauce. They make great gifts—if you can bear to part with them!
What You Need
Original recipe yields 48 servings
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1 cup butter, softened
1/2 cup sugar
2 tsp. maple extract
2-1/2 cups flour
24 KRAFT Caramels
4 tsp. half-and-half
1/2 cup finely chopped PLANTERS Pecans
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Let's Make It
Heat oven to 350°F.
Beat cream cheese and butter in large bowl with mixer until blended. Add sugar and extract; mix well. Gradually add flour, beating well after each addition.
Microwave caramels and half-and-half in small microwaveable bowl on HIGH 1-1/2 min. or until caramels are completely melted and mixture is well blended, stirring after 1 min. Cool 5 min. Meanwhile, shape dough into 48 (1-inch) balls. Roll in nuts until evenly coated. Place, 2 inches apart, on parchment-covered baking sheets. Indent centers.
Pour caramel sauce into resealable plastic bag. Cut small piece off one bottom corner of bag; use to squeeze caramel sauce into indentations in dough.
Bake 12 to 14 min. or until edges are lightly browned. Cool on baking sheets 5 min. Remove to wire racks; cool completely.
Sweets can add enjoyment to a balanced diet, but remember to keep tabs on portions. One serving of this dessert is one cookie.
Prepare using PLANTERS Walnuts.
Calories From Fat
% Daily Value*
Total Fat 7g
Saturated Fat 3.5g
Trans Fat 0g
Total Carbohydrates 10g
Dietary Fibers 0g
* Percent Daily Values are based on a 2,000 calorie diet.
48 servings, 1 cookie each
* 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.