Caramel Thumbprint Sugar Cookies Recipe






1
pouch (1 lb 1.5 oz) Betty Crocker™ sugar cookie mix 
1/2
cup butter or margarine, softened 
1
egg 
1
package (8 oz) Lancaster™ caramel soft crèmes


  • 1 Heat oven to 375°F (or 350°F for dark or nonstick cookie sheet). In medium bowl, stir cookie mix, softened butter and egg until soft dough forms.
  • 2 Drop dough by rounded tablespoonfuls 2 inches apart on ungreased cookie sheet. Using thumb or handle of wooden spoon, make indentation in center of each cookie.
  • 3 Bake 8 to 10 minutes or until edges are light golden brown. Remove from oven.
  • 4 Unwrap caramels and place on center of each cookie. Bake an additional 1 to 2 minutes, or until candy is melted slightly. Cool 1 minute before removing from cookie sheet to wire rack. Cool completely; store in airtight container.
Recipe Courtesy Betty Crocker
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