Caramel and chocolate go hand-in-hand in these chewy cookies. A semi-sweet chocolate cookie encloses a caramel centre and the sprinkling of sugar adds some crunch.
What do I need ?
Original recipe yields 48 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
1-1/2 pkg. (225 g each) Baker's Semi-Sweet Chocolate
1/4 cup butter
1 can (300 mL) sweetened condensed milk
1 tsp. vanilla
2 cups flour
1/2 cup finely chopped walnuts
24 Kraft Caramels, cut in half
1/4 cup sugar
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How do I make it ?
Heat oven to 350°F.
Microwave chocolate and butter in large microwaveable bowl on HIGH 2 min. or until butter is melted, stirring after 30 sec. Stir until chocolate is completely melted. Blend in milk and vanilla. Add flour and nuts; mix well. (Dough will be stiff.)
Shape 1 level tablespoonful dough around each caramel half, enclosing caramel completely. Roll in sugar. Place, 1 inch apart, on baking sheets.
Bake 6 to 8 min. or until cookies are until soft and shiny. Let stand 5 min. on baking sheets. Remove to wire racks; cool completely. (Cookies will firm up as they cool.)
Kraft Kitchen Tips!
How to Warm Cooled Cookies
To warm cookies and soften caramel centres after cooling, microwave each cookie on HIGH 10 sec. or just until warmed.
Substitute 48 JET-PUFFED Miniature Marshmallows for the halved caramels.
Calories From Fat
% Daily Value
Fat 5 g
Saturated fat 2.5 g
Cholesterol 5 mg
Sodium 30 mg
Carbohydrate 17 g
Fibre 1 g
Sugars 12 g
Protein 2 g
4 doz. or 48 servings, 1 cookie (26 g) each
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.