Yield: About 3-1/2 dozen.
Using 2 level teaspoonfuls of dough, form a flat disk in the palm of your hand. Center a caramel half on the dough and bring the dough up to cover it completely. Roll gently in hands to form a ball. Place balls 1 inch apart onto parchment-lined baking sheets. Bake for 8 to 10 minutes, or until cookies are set and no longer shiny but dull, and the bottoms are browned. Place baking sheets onto a wire rack and allow to cool completely before lifting cookies from parchment paper.
We reserve the right to remove or edit comments that are offensive or disrespectful to our readers and/or writers, cannot be verified, lack clarity, or contain profanity. Your comments may be republished by Yankee Magazine across multiple platforms.
©2013, Yankee Publishing Inc. All Rights Reserved.
Yankee Publishing Inc., | P.O. Box 520, Dublin, NH 03444 | (603) 563-8111