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Caramel-Filled Sandies
These buttery thumbprint cookies are filled with a gooey caramel center and finished with a double chocolate drizzle. Using a sugar cookie mix as the base makes the dough come together quickly, while toasted pecans add a satisfying crunch. A final sprinkle of coarse sea salt perfectly balances the rich sweetness of the caramel and chocolate. They are an excellent choice for holiday cookie trays or a weekend baking project.
Ingredients
- 1 pouch Betty Crocker ® sugar cookie mix
- ¼ cup finely chopped toasted pecans *
- 2 tablespoons all-purpose flour
- ½ cup butter, softened
- 1 egg
- 34 caramel candies, unwrapped (from 14-oz bag)
- 3 tablespoons half-and-half
- ⅓ cup dark chocolate chips, melted
- ⅓ cup white baking chips, melted
- 1 tablespoon coarse sea salt
Instructions
- 1Preheat the oven to 375°F. Mix the sugar cookie mix, chopped pecans, flour, softened butter, and egg in a medium bowl until a soft dough forms, then roll the mixture into balls about 1 1/2 inches wide.
- 2Arrange the dough balls on ungreased baking sheets, leaving 2 inches of space between them. Press your thumb or the handle of a wooden spoon into the center of each ball to create a small well.
- 3Bake for 8 to 10 minutes until the edges turn a light golden brown. Transfer the cookies from the baking sheets to wire racks and let them cool completely for about 15 minutes.
- 4Place the unwrapped caramels and half-and-half in a small microwave-safe bowl. Microwave uncovered on high power for 1 to 2 minutes, stirring halfway through, until smooth. Fill each cookie indentation with 1 teaspoon of the melted caramel, then let them cool for another 15 minutes.
- 5Drizzle the melted dark chocolate and melted white baking chips over the tops of the cookies. Finish with a sprinkle of coarse sea salt and let them rest for 15 minutes so the chocolate can set.
- 6If you need to toast the pecans beforehand, spread them in an ungreased shallow pan and bake at 350°F for 5 to 8 minutes, stirring occasionally until lightly browned.