Caramel Blossom
Details
- Timing
- Timing
- Total:
- 2 Hr.
- Bake:
- 10 Min.
- Prep:
- 28 Min.
- Skill Level:
- Intermediate
- Yields:
- 24 cookies
Love a classic blossom cookie but want a sweet alternative to peanut butter? Our Caramel Blossoms start with a rich chocolate cookie dough made with HERSHEY'S SPECIAL DARK Mildly Sweet Chocolate Chips and HERSHEY'S Cocoa. When they're fresh from the oven, add some HERSHEY'S Caramel Topping and top with a HERSHEY'S KISSES Milk Chocolate Filled with Caramel. Your family may even like these blossoms as much as the original recipe! Our chocolate caramel blossom recipe will satisfy every dessert lover, but if you still need a little peanut butter in your life, you can't go wrong with our classic Peanut Butter Blossoms.
Ingredients & Directions
- Prep Time
- 28 minutes
- Bake Time
- 10 minutes
- Cool Time
- 30 minutes
- Chill Time
- 30 minutes
Ingredients
-
1/2 cupbutter or margarine (1 stick), softened
-
1/2 cupsugar
-
1egg yolk
-
1 tspvanilla extract
-
1 cupall-purpose flour
-
1/4 cup
-
1/4 tspbaking soda
-
1/4 cupgranulated sugar or decorator's sugar for rolling
-
1/2 cupHERSHEY'S Caramel Topping or dulce de leche
Step-By-Step Directions
microwave
microwave safe bowl
mixing bowl
mixer
measuring cups
oven
cookie sheet
wire rack
Place chocolate chips in small microwave-safe bowl. Microwave at Medium (50%) 30 seconds; stir. If necessary, microwave at Medium an additional 10 seconds at a time, stirring after each heating, until chips are melted and smooth when stirred. Set aside.
Beat butter and sugar in large bowl until well blended. Gradually beat in egg yolk and vanilla. Blend in melted chocolate chips. Stir together flour, cocoa and baking soda; beat into chocolate mixture, beating until thoroughly blended. Cover; refrigerate 30 minutes or until dough is easy to handle.
Heat oven to 350° F. Line two cookie sheets with parchment paper.
Shape dough into 24 equal balls (about 1-1/4 inches each). Roll in granulated or decorator's sugar, placing on prepared cookie sheets.
Bake 9 to 11 minutes or until edges are set and center is still slightly soft. Do not over bake. Remove cookie sheets from oven to wire rack. With the end of wooden spoon make indentation in center of each cookie. Fill each cookie indentation with dulce de leche. Cool 15 minutes; gently shift parchment paper with cookies to wire rack. Cool completely.
Remove wrappers from candies. Gently press candy onto each cookie.
Dip end of wooden spoon in sugar if the cookie starts to stick to spoon.
-
Nutrition FactsServings Per Container 24 servingsServing size 1 cookie (35g)Amount per servingCalories150% Daily Value*Total Fat 7g 9%Saturated Fat 4g 20%Trans Fat 0gCholesterol 20mg 7%Sodium 75mg 3%Total Carbohydrates 21g 8%Dietary Fiber 0g 0%Total Sugars 16gIncludes 15g Added Sugar 30%Protein 2gVitamin D 0 0%Calcium 19mg 2%Iron 1mg 6%Potassium 48mg 2%
* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet 2,000 calories a day is used for general nutritional advice.
