34
milk or dark chocolate-covered almonds (3/4 cup)
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Steps
1
Heat oven to 350°F. Let cookie dough stand at room temperature 10 minutes to soften.
2
In large bowl, break up cookie dough. Add almond butter and vanilla. Mix with wooden spoon, or knead with hands until well blended. Drop dough by rounded tablespoonfuls 2 inches apart on ungreased cookie sheets.
3
Bake 13 to 18 minutes or until edges are golden brown. Cool 1 minute; remove from cookie sheets to cooling racks. Cool completely, about 10 minutes.
4
In small microwavable bowl, microwave chocolate chips uncovered on High 45 to 60 seconds, stirring once, until chips can be stirred smooth. Spoon and spread 1 teaspoon chocolate on each cookie.
5
In another small microwavable bowl, microwave caramels and 1 1/2 teaspoons water uncovered on High 1 minute to 1 minute 30 seconds, stirring once, until caramels can be stirred smooth. Spoon about 1 teaspoon caramel in center of each cookie; top with almond. Store covered.
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