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Spicy Chocolate Caramel Cookies with Sea Salt

NESTLÉ TOLL HOUSE
Prep:
15 mins
Cooking:
10 mins
Cooling:
30 mins
Yields:
18 cookies

Ingredients

Directions

PREHEAT oven to 350° F.

BEAT butter in large mixer bowl on MEDIUM-HIGH speed for 30 seconds. Add Brownie Mix, flour and cayenne pepper slowly; mix well on LOW speed for about 15 seconds. Add egg; beat on LOW speed for about 15 seconds until dough forms. Do not overmix. Refrigerate dough for 30 minutes.

ROLL dough into 1 1/2-inch balls. Place on ungreased baking sheets about 2 inches apart. Using back of 1/2 teaspoon measure or the end of a wooden spoon, make a 1/2-inch deep hole into each ball. Fill each hole with caramel.

BAKE for 10 to 11 minutes or until top of cookie is no longer shiny. Sprinkle caramel centers with a little sea salt. Cool on baking sheets for 2 minutes; remove to wire racks. Store in single layers in tightly sealed container.

Nutritional Information

  • Serving Size
    1/18 cookies of recipe
  • Calories
  • Calories from Fat

* Percent Daily Values are based on a 2000 calorie diet.

Learn more

% Daily Value *

  • Total Fat
  • Saturated Fat
  • Cholesterol
  • Sodium
  • Carbohydrates
  • Dietary Fiber
  • Sugars
  • Protein
  • Vitamin A
  • Vitamin C
  • Calcium
  • Iron