Ingredients
1
box Betty Crocker™ Super Moist™ yellow cake mix
1/3
cup Gold Medal™ all-purpose flour
1/3
cup butter, melted
1/4
cup caramel sauce
1
egg
2
tablespoons water
1 1/2
teaspoons vanilla
20
Lancaster™ caramel soft crèmes, unwrapped (from 8-oz package)
1/2
cup coarse white sparkling sugar
2
tablespoons caramel sauce
Preparation
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.
