Chocolate Caramel Filled Cookies Recipe

Ingredients

Reynolds™ Parchment Paper

1

                        pouch Betty Crocker™ oatmeal chocolate chip cookie mix

Butter and egg called for on cookie mix pouch

3

tablespoons Gold Medal™ all-purpose flour

26

milk chocolate covered caramels, unwrapped (from 13-oz. pkg.)

1

cup semisweet chocolate chips

1/4

cup milk

2

teaspoons Betty Crocker™ chocolate candy sprinkles

Preparation

Make cookie dough as directed on package, stirring in flour with cookie mix. Shape about 1 tablespoon dough around 1 chocolate caramel candy, covering completely. Place 2 inches apart on Reynolds Parchment Paper lined cookie sheets. Bake at 375°F 10 to 12 minutes. Cool; place cookies on cooling racks.

Microwave chocolate chips and milk uncovered on High 1 to 2 minutes or until melted, stirring until blended. Spoon glaze onto each cookie. Top with sprinkles. Let stand until glaze is set.

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