1. Heat oven to 375°F. In large bowl, mix cookie mix, butter and egg with spoon until soft dough forms. Shape into 42 (1 1/4-inch) balls. Place 2 inches apart on ungreased cookie sheets.
2. Bake 8 to 10 minutes or until light golden brown. Remove from oven; press 1 Rolos™ chocolate in center of each cookie. Return to oven 1 minute. Remove from oven; immediately place 1 Hershey’s™ Kiss on top of Rolo™. Press down slightly. Remove from cookie sheet to cooling rack. Cool 30 minutes.
3. n small microwavable bowl, heat caramels and whipping cream uncovered on High 30 to 60 seconds, stirring once, until caramels are melted. Stir in sea salt. Drizzle over cookies. Sprinkle with additional sea salt, if desired. Let stand about 2 hours or until set.
If using 17.5-oz pouch of Betty Crocker™ sugar cookie mix, make dough as directed for cutout cookies; shape into 36 balls. Use 36 Hershey’s™ Rolos™ chocolates and 36 Hershey’s™ Kisses™ brand milk chocolates. For drizzle, use 13 caramels, 1 tablespoon heavy whipping cream and 1/2 teaspoon coarse sea salt. Makes 36 cookies. Use a cookie scoop to make portioning cookie dough even faster and more consistent. For extra sparkle, roll cookie dough balls in 1/3 cup coarse white sparking sugar before baking.
- 6 g Total Fat
- 3.5 g Saturated Fat
- 0 g Trans Fat
- 15 mg Cholesterol
- 135 mg Sodium
- 45 mg Potassium
- 20 g Total Carbohydrate
- 0 g Dietary Fiber
- 14 g Sugars
- 1 g Protein
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Nutritional Information
- 6 g Total Fat
- 3.5 g Saturated Fat
- 0 g Trans Fat
- 15 mg Cholesterol
- 135 mg Sodium
- 45 mg Potassium
- 20 g Total Carbohydrate
- 0 g Dietary Fiber
- 14 g Sugars
- 1 g Protein
Directions
1. Heat oven to 375°F. In large bowl, mix cookie mix, butter and egg with spoon until soft dough forms. Shape into 42 (1 1/4-inch) balls. Place 2 inches apart on ungreased cookie sheets.
2. Bake 8 to 10 minutes or until light golden brown. Remove from oven; press 1 Rolos™ chocolate in center of each cookie. Return to oven 1 minute. Remove from oven; immediately place 1 Hershey’s™ Kiss on top of Rolo™. Press down slightly. Remove from cookie sheet to cooling rack. Cool 30 minutes.
3. n small microwavable bowl, heat caramels and whipping cream uncovered on High 30 to 60 seconds, stirring once, until caramels are melted. Stir in sea salt. Drizzle over cookies. Sprinkle with additional sea salt, if desired. Let stand about 2 hours or until set.
If using 17.5-oz pouch of Betty Crocker™ sugar cookie mix, make dough as directed for cutout cookies; shape into 36 balls. Use 36 Hershey’s™ Rolos™ chocolates and 36 Hershey’s™ Kisses™ brand milk chocolates. For drizzle, use 13 caramels, 1 tablespoon heavy whipping cream and 1/2 teaspoon coarse sea salt. Makes 36 cookies. Use a cookie scoop to make portioning cookie dough even faster and more consistent. For extra sparkle, roll cookie dough balls in 1/3 cup coarse white sparking sugar before baking.