Cookies Made With Kraft Caramels Recipes

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CARAMEL-STUFFED CHOCOLATE CHIP COOKIES



Caramel-Stuffed Chocolate Chip Cookies image

It's hard to improve upon a giant -- and downright delicious -- chocolate chip cookie, but we've found a way: Stuff it with caramel! The secret to this recipe is freezing the balls of dough for just 15 minutes before baking. That way, the center cooks more slowly, and you achieve that blissful balance of melted, gooey interiors and crispy edges.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Time 1h

Yield Makes 12

Number Of Ingredients 11

3 cups unbleached all-purpose flour
1 1/2 cups packed light-brown sugar
1/2 cup granulated sugar
1 teaspoon baking powder
3/4 teaspoon baking soda
1 teaspoon kosher salt
2 sticks cold unsalted butter, cut into 1/2-inch pieces
12 ounces semisweet chocolate chips (1 whole bag)
2 large eggs, room temperature
1 teaspoon pure vanilla extract
24 caramels, such as Kraft, halved

Steps:

  • Preheat oven to 375 degrees, with racks in top and middle. In the bowl of a mixer fitted with the paddle attachment, beat together flour, both sugars, baking powder, baking soda, and salt. Add butter; beat on medium speed until combined but some pea-size butter chunks remain. Add chocolate chips and beat until combined, then beat in eggs, one at a time, and vanilla.
  • Line 2 baking sheets with parchment. Scoop dough into 4-ounce balls (each about 1/3 cup); make a deep, wide hollow in each center. Enclose 3 pieces of caramel in each; roll back into a ball. Place 6 balls on each sheet. Freeze 15 minutes.
  • Bake, with one sheet on each rack, 10 minutes. Reduce heat to 350 degrees, swap sheet positions, and bake until centers are almost but not completely set (press gently on tops with your fingers to check), 7 to 10 minutes more. Remove from oven. Bang sheets on a counter a few times to create cracks in tops of cookies. Place sheets on a wire rack; let cool completely. Cookies can be stored in an airtight container at room temperature up to 3 days.

CARAMEL BUTTER COOKIES



Caramel Butter Cookies image

Achieve legendary status in your family with a batch of Caramel Butter Cookies. Caramel Butter Cookies are a surefire way to make a lasting impression.

Provided by My Food and Family

Categories     Dairy

Time 1h12m

Yield 48 servings, 1 cookie each

Number Of Ingredients 9

1 cup butter, softened
1 cup granulated sugar, divided
2 egg yolks
1 tsp. vanilla
2 cups flour
1/4 tsp. salt
20 KRAFT Caramels
1/4 cup water
1-1/2 cups powdered sugar

Steps:

  • Heat oven to 350°F.
  • Beat butter and 3/4 cup granulated sugar in large bowl with mixer until light and fluffy. Add egg yolks and vanilla; beat until blended. Add flour and salt; mix well.
  • Shape into 48 (1-inch) balls. Place, 2 inches apart, on baking sheets. Flatten each ball to 1/4-inch thickness, using bottom of glass dipped in remaining sugar.
  • Bake 10 to 12 min. or until edges are lightly browned. Cool on baking sheet 1 min. Remove to wire racks; cool completely.
  • Meanwhile, microwave caramels and water in medium microwaveable bowl on HIGH 1 to 1-1/2 min. or until caramels are completely melted and mixture is well blended, stirring every 30 sec. Whisk in powdered sugar until blended. Dip each cookie halfway into caramel mixture. Place on waxed paper until set.

Nutrition Facts : Calories 100, Fat 4 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 20 mg, Sodium 45 mg, Carbohydrate 14 g, Fiber 0 g, Sugar 10 g, Protein 0.813 g

CARAMEL COOKIES



Caramel Cookies image

Buttery and nutty refrigerator cookies made with brown sugar for a caramel flavor.

Provided by ALISA4392

Categories     Desserts     Cookies     Refrigerator Cookie Recipes

Time 8h20m

Yield 24

Number Of Ingredients 9

½ cup butter, room temperature
2 cups packed brown sugar
3 eggs
½ teaspoon vanilla extract
3 ½ cups all-purpose flour
½ teaspoon baking soda
1 teaspoon cream of tartar
½ teaspoon salt
1 cup chopped walnuts

Steps:

  • In a large bowl, cream together butter and brown sugar until smooth. Beat in the eggs one at a time then stir in the vanilla. Sift together the flour, baking soda, cream of tartar and salt; blend into the creamed mixture. Mix in the walnuts. Form dough into long roll about 2 inches in diameter. Wrap in waxed paper and refrigerate overnight.
  • Preheat oven to 350 degrees F (175 degrees C). Lightly grease cookie sheets or line with parchment paper. Unwrap the roll of dough and using a sharp knife, slice the roll into 1/4 inch coins. Place cookies 2 inches apart onto the prepared cookie sheets.
  • Bake for 10 to 12 minutes in the preheated oven. Remove from cookie sheets to cool on wire racks.

Nutrition Facts : Calories 211.3 calories, Carbohydrate 32.7 g, Cholesterol 33.4 mg, Fat 7.8 g, Fiber 0.8 g, Protein 3.5 g, SaturatedFat 2.9 g, Sodium 116.3 mg, Sugar 18 g

CARAMEL CANDY BAR COOKIES



Caramel Candy Bar Cookies image

Yummy candy bar cookies made with caramels! These will go fast at any family gathering.

Provided by Naffle

Categories     Desserts     Cookies     Bar Cookie Recipes

Time 55m

Yield 32

Number Of Ingredients 10

1 cup all-purpose flour
1 cup quick-cooking oats
½ teaspoon baking soda
¼ teaspoon salt
¾ cup butter
¾ cup white sugar
1 (14 ounce) package individually wrapped caramels, unwrapped
½ (5 ounce) can evaporated milk
½ cup chopped macadamia nuts
1 cup butterscotch chips

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C).
  • Combine flour, oats, baking soda, and salt in a bowl.
  • Beat butter in a bowl using an electric mixer for 30 seconds. Add sugar and beat until fluffy. Beat in the oat mixture until crumbly; do not overmix. Reserve 1 cup of the crust mixture and press the rest into the bottom of a 9x13-inch rimmed baking pan.
  • Bake in the preheated oven until firm and browned, about 10 minutes. Leave oven on; remove crust and let cool in the pan for 10 minutes.
  • Combine caramels and evaporated milk in a saucepan over low heat. Cook and stir until caramels melt and mixture is smooth, about 5 minutes. Spread over the prebaked cookie crust; sprinkle reserved crust mixture, nuts, and butterscotch chips on top.
  • Bake in the hot oven until golden, 15 to 20 minutes. Cool in the pan on a wire rack. Cut into bars.

Nutrition Facts : Calories 175.2 calories, Carbohydrate 22.7 g, Cholesterol 12.9 mg, Fat 8.8 g, Fiber 0.5 g, Protein 1.7 g, SaturatedFat 4.8 g, Sodium 106.8 mg, Sugar 16.5 g

CARAMEL OATMEAL COOKIES RECIPE



Caramel Oatmeal Cookies Recipe image

Number Of Ingredients 11

1 1/2 cups all purpose flour
1 teaspoon baking soda
1 teaspoon cinnamon
1 teaspoon salt
1 cup (2 sticks) butter, softened
3/4 cup granulated sugar
3/4 cup packed light brown sugar
2 eggs
1 teaspoon vanilla extract
3 cups quick or old-fashion oats, uncooked
1 package Kraft Caramel Bits

Steps:

  • Preheat oven to 350 degrees.
  • In a small bowl, combine flour, baking soda, cinnamon and salt.
  • In a large bowl, cream together butter, granulated sugar, brown sugar, eggs and vanilla extract. Gradually beat in flour mixture. Fold in oats and caramel bits.
  • Drop by rounded Tablespoons onto baking sheets lined with parchment paper. Cook for 10-12 minutes, or until golden brown.

Nutrition Facts : Servingsize 5 serving, Calories 424 kcal, Fat 5 g, SaturatedFat 0 g, Cholesterol 0 mg, Sodium 0 mg, Carbohydrate 79 g, Sugar 0 g, Protein 15 mg

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