Recipes Using Betty Crocker Salted Caramel Co

Easy Salted Caramel Snickerdoodles Recipe

WebOct 21, 2014 · 4. In small bowl, mix cinnamon sugar mixture from cookie pouch and the salt. Roll balls in sugar mixture. Place 3 inches apart on …

Rating: 4/5(11)
1. Line cookie sheet with waxed paper or cooking parchment paper. Spoon 21 slightly less than level measuring teaspoonfuls dulce de leche onto cookie sheet. Freeze about 1 hour or until slightly firm (will not freeze solid).
2. Heat oven to 375°F. Make cookie dough as directed on cookie mix pouch.
3. Shape heaping tablespoons of dough into 21 balls. Using lightly floured hands, press thumb into center of each cookie to make deep indentation, but do not press all the way through. Place 1 dollop of the dulce de leche into center of each cookie, making sure to form dough around dollop to enclose. If necessary, work with lightly floured fingers so dough doesn’t stick. You may have to return dulce de leche dollops to freezer if they become too warm to work with.
4. In small bowl, mix cinnamon sugar mixture from cookie pouch and the salt. Roll balls in sugar mixture. Place 3 inches apart on ungreased cookie sheets.

Preview

See Also:

Show details

Salted CaramelStuffed Snickerdoodles Recipe

WebOct 9, 2014 · Steps. Line cookie sheet with waxed paper or foil. Spoon 40 slightly less than level measuring teaspoonfuls dulce de leche onto …

Rating: 4/5(16)
1. Line cookie sheet with waxed paper or foil. Spoon 40 slightly less than level measuring teaspoonfuls dulce de leche onto cookie sheet. Freeze about 1 hour or until slightly firm (will not freeze solid).
2. Heat oven to 400°F. In large bowl, mix 1 1/2 cups sugar, the butter, shortening and eggs. Stir in flour, cream of tartar, baking soda and 1/4 teaspoon salt.
3. Shape dough into 1 1/4-inch balls. Press thumb into center of each cookie to make deep indentation, but do not press all the way to cookie sheet. Place 1 dollop of the dulce de leche into center of each cookie, making sure to form dough around dollop to enclose. If necessary, work with lightly floured fingers so dough doesn’t stick. You may have to return dulce de leche dollops to freezer if they become too warm to work with.
4. Mix 1/4 cup sugar, 1/2 teaspoon salt and the cinnamon. Roll balls in sugar mixture. Place 2 inches apart on ungreased cookie sheet.

Preview

See Also:

Show details