Ingredients
1
pouch (1 lb 1.5 oz) Betty Crocker™ salted caramel cookie mix
Butter and egg called for on cookie mix pouch
1
tablespoon Gold Medal™ all-purpose flour
1 1/2
teaspoons apple pie spice
3/4
cup finely chopped peeled apple (1 medium)
1/2
cup chopped pecans
15
caramels, unwrapped (from 14-oz bag)
1
tablespoon heavy whipping cream
1
teaspoon coarse sea salt
Preparation
Heat oven to 375°F. In large bowl, stir together cookie mix, butter, egg, flour, apple pie spice, apple and pecans; stir until stiff dough forms and apple pieces are worked into dough. Drop by rounded tablespoonfuls 2 inches apart onto ungreased cookie sheets; flatten each cookie slightly with hand.
Bake 7 to 9 minutes or until edges are light golden brown. Cool 4 minutes; remove from cookie sheets to cooling rack. Cool completely.
In small microwavable bowl, microwave caramels and cream uncovered on High 30 to 60 seconds, stirring once, until caramels are melted. Stir in salt. Drizzle warm glaze over tops of cookies. Let stand about 15 minutes or until set. Store at room temperature.
