Get the Recipe:
Chocolate Caramel Kiss Cookies
Chocolate Caramel Kiss Cookies combine caramel, butterscotch, and chocolate for an irresistible cookie! These thumbprint cookies will be gone in seconds!
Ingredients
- 3 ¼ cups (390 g) all-purpose flour
- ½ teaspoon salt
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- 1 cup (226 g) unsalted butter, softened
- 1 ¼ cups (250 g) firmly packed dark brown sugar
- 2 tablespoons butterscotch-flavored sundae syrup
- 1 teaspoon vanilla extract
- ⅛ teaspoon strong butterscotch flavoring, optional
- 2 large eggs
- about 1 cup (180 g) turbinado sugar
- 60 Hershey's caramel Kisses or classic chocolate Kisses
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Instructions
- Whisk together the flour, salt, baking powder, and baking soda. Set aside.
- Using an electric mixer on medium speed, beat the butter, brown sugar, syrup, and flavoring together in a large bowl. Add the eggs, beating well after each addition.
- Reduce mixer speed to low. Gradually add the flour mixture, mixing just until combined.
- Refrigerate the dough for 30 minutes.
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper or silicone liners.
- Using about a tablespoonful of dough at a time, form the dough into 1-inch balls. Roll each in turbinado sugar. Place the cookies on the prepared pans.
- Bake for 8 to 10 minutes, or until golden brown. (Refrigerate the remaining dough between batches.) Cool the cookies on the pan on a rack for 3 minutes.
- Press an indentation about the size of a Kiss into the top of the cookies.
- When the cookies have cooled to lukewarm, place a Kiss in the center of each one. Cool completely before eating.
Notes
- Recipe slightly adapted from King Arthur Flour.
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