Gooey Caramel-Filled Chocolate Chip Cookies

Andi from Betty Crocker's Andi Cooks shares a recipe.

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Servings 12

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( 5 ) Ratings

5 Ratings

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ingredients 2
Prep Time 40 min
Total Time 40 min

Ingredients

1: package (14 oz) Pillsbury® Simply…® refrigerated chocolate chip cookies

12: bars (fun-size) milk chocolate-covered nougat and caramel candy (from 11.24-oz bag), unwrapped

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Directions

1 Heat oven to 350°F. Line cookie sheet with parchment paper.
2 With fingers, press each of 6 of the cookie dough rounds into 2 1/2-inch circles (return remaining 6 cookie dough rounds to refrigerator).
3 Place 1 candy bar in center of each cookie dough circle. Wrap dough circles around candy bars, leaving a little of the candy bar exposed on the top. Place at least 2 inches apart on cookie sheet.
4 Bake 13 to 15 minutes or until edges are golden brown. Cool 2 to 3 minutes; remove from cookie sheet to cooling rack. Place clean sheet of parchment paper on cookie sheet; repeat with remaining 6 cookie dough rounds.

EXPERT TIPS

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Expert Tips

Parchment paper is often found near the disposable foil trays in supermarkets but can also be found near the waxed paper. If you don’t have parchment paper, generously grease the cookie sheet.

Try substituting your favorite flavor of fun-size candy bars for the ones called for in the recipe.