Ingredients
7
tablespoons dulce de leche (caramelized sweetened condensed milk)
1
pouch Betty Crocker™ Snickerdoodle Cookie Mix
Butter, egg and water called for on cookie mix pouch
1/2
teaspoon salt
Preparation
Line cookie sheet with waxed paper or cooking parchment paper. Spoon 21 slightly less than level measuring teaspoonfuls dulce de leche onto cookie sheet. Freeze about 1 hour or until slightly firm (will not freeze solid).
Heat oven to 375°F. Make cookie dough as directed on cookie mix pouch.
Shape heaping tablespoons of dough into 21 balls. Using lightly floured hands, press thumb into center of each cookie to make deep indentation, but do not press all the way through. Place 1 dollop of the dulce de leche into center of each cookie, making sure to form dough around dollop to enclose. If necessary, work with lightly floured fingers so dough doesn’t stick. You may have to return dulce de leche dollops to freezer if they become too warm to work with.
In small bowl, mix cinnamon sugar mixture from cookie pouch and the salt. Roll balls in sugar mixture. Place 3 inches apart on ungreased cookie sheets.
Bake 10 to 12 minutes or until set (centers will be soft). Cool 2 minutes on cooking sheet. Remove from cookie sheet to cooling rack.
