Stuffed Caramel Cake Mix Cookies Recipes

ROLO STUFFED CHOCOLATE CAKE MIX COOKIES

Steps:

• Line baking sheet with parchment paper and set aside.
• Beat butter, egg, vanilla, and peanut butter together in a large bowl.
• Add cake mix, half of the box at a time, mixing until well combined. Stir in the chocolate chips by hand.
• Refrigerate the cookie dough for at least one hour.
• Preheat oven to 350 degrees.
• Roll dough into 1 inch balls. Flatten the dough into a circle and place a Rolo in the center. Wrap the dough around the Rolo and roll into a ball again.
• Place cookies onto parchment lined baking sheet and bake for 9 minutes - you don't want the cookies to brown at all on the bottom.
• Let cookies cool on a baking sheet for several minutes before removing to a cooling rack to cool completely.
• Makes 3 dozen cookies.

STUFFED CARAMEL CAKE-MIX COOKIES

Steps:

• Heat oven to 350°F. Line cookie sheets with cooking parchment paper.
• 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.
• 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.
• 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.
• Drizzle 2 tablespoons caramel sauce over cookies. Let stand about 2 hours or until caramel is set.

CARAMEL BROWNIE COOKIES

Steps:

• Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper.
• Combine brownie mix and flour in a large bowl with a rubber spatula.
• Add the eggs and melted butter to the brownie mix mixture. Combine with a rubber spatula. It will be a little wetter than normal cookie dough.
• Scoop three tablespoons of mix and form a ball. Press a hole into the middle of the ball to form an indent. Place a caramel in the indent and cover it with the dough. Repeat this process with all of the dough.
• Place the dough balls on the prepared baking sheets about 3 inches apart. Place in the freezer until firm, about 20 minutes.
• Bake for 15-17 minutes. Watch these carefully because if they are overbaked, they will be very hard. The edges should be just set and the top should be a little loose, but not wet. If any caramel spilled out of the cookies, scrape the caramel off of the pan before it hardens.
• Sprinkle with flaked salt, if using. Cool on the pan on a wire rack for 5 minutes. Transfer to the wire rack and let cool. You can eat them while warm, but be prepared for a messy cookie. If you are enjoying them later on, refresh in the microwave for a few seconds to allow the caramel to get melty. Amazing when served as an ice cream sandwich!

SALTED CARAMEL BROWNIE COOKIES

Steps:

• Preheat oven to 350 degrees.
• In a mixing bowl, mix together the cocoa powder, white sugar, butter and vegetable oil. Whisk in the egg and vanilla until everything is combined.
• Using a wooden spoon stir in the flour, baking powder, and salt until just combined.
• Stir in 1/4 cup of chocolate chips and ¼ of the caramel baking bits to the dough.
• Use a cookie scoop that is about 2 tablespoons to scoop the cookies. Roll the cookies into a ball and place on the baking sheet. Press the cookies down slightly.
• Add caramel bits and pretzels to the top of the cookies. Bake for 12 minutes.
• Meanwhile in a small microwave safe bowl add the cream and remaining caramel bits and heat in 30 second intervals until all melted and smooth.
• Let rest on cookie sheet for 5 minutes before transferring to a cookie rack to cool (though I like to eat them warm from the oven!)
• Drizzle the melted caramel over the tops of the cookies and sprinkle with a little kosher salt and serve!

STUFFED CARAMEL CAKE-MIX COOKIES

Steps:

• Heat oven to 350°F. Line cookie sheets with cooking parchment paper.
• 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.
• 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.
• 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.
• Drizzle 2 tablespoons caramel sauce over cookies. Let stand about 2 hours or until caramel is set.