Ingredients
1
pouch (17.5 oz) Betty Crocker™ sugar cookie mix
1/2
cup butter, melted
3
tablespoons Gold Medal™ all-purpose flour
1
egg
3/4
cup butter, softened
3
tablespoons caramel topping
1/2
teaspoon vanilla
1 1/4
cups powdered sugar
3
medium apples, peeled, thinly sliced
2
tablespoons caramel topping
M&M’s® Minis™ chocolate candies, crushed mini pretzel twists, chopped nuts, chopped candy bars, candy sprinkles, as desired
Preparation
Heat oven to 375°F. In large bowl, stir Cookie ingredients with spoon until soft dough forms. Cut dough in half.
On floured surface, roll half of dough 1/4 inch thick. Cut with floured 3-inch round cutter. On ungreased large cookie sheets, place cutouts 2 inches apart.
Bake 6 to 8 minutes or until edges are lightly golden brown. Cool 2 minutes; remove from cookie sheet to cooling rack. Cool completely, about 20 minutes. Repeat steps with second half of dough, adding leftover pieces into the mix to reroll.
In medium bowl, beat 3/4 cup softened butter, 3 tablespoons caramel topping and the vanilla with spoon until blended. Beat in powdered sugar until smooth and spreadable.
Spread 1 rounded tablespoon frosting on each cookie; arrange apple slices on top. Drizzle 2 tablespoons caramel over cookies, and sprinkle with desired toppings. Serve immediately.
