Ingredients

The following ingredients have 18 Servings
  • 2 1/2 cups all purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3/4 cup 1 1/2 sticks unsalted butter, softened
  • 3/4 cup granulated sugar
  • 1/2 cup packed brown sugar
  • 1/4 cup light corn syrup
  • 1 egg
  • 2 teaspoons vanilla extract
  • 36 Kraft Caramels
  • 1/2 cup coarse raw sugar

Instruction

  • Preheat the oven to 375°F. Line a baking sheet with parchment paper or a silicon liner.
  • Combine the flour, baking powder, baking soda, and salt in a small bowl and set aside.
  • Combine the butter, granulated sugar, brown sugar, corn syrup, and vanilla in a large mixing bowl. Beat on medium speed until all of the ingredients are evenly incorporated and the mixture is light and fluffy. Beat in the egg.
  • Gradually, add the flour to the creamed mixture, stirring just enough to incorporate the flour.
  • Shape rounded tablespoons of dough into a ball, pressing a caramel into the center of each ball. (Be sure to cover it completely with the sugar dough)
  • Roll the ball in the raw sugar and place it on the prepared baking sheets. Be sure to space the cookies 2 – 3 inches apart. Bake the cookies for 10 – 11 minutes, until they are just golden on top.
  • Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. Don't overbake. (I made the following high altitude adjustments: Add 2 tablespoons extra flour, and reduced the baking powder to 1 teaspoon.)