Stuffed Caramel Cake-Mix Cookies

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1   box Betty Crocker™ SuperMoist™ yellow cake mix
1/3  cup Gold Medal™ all-purpose flour
1/3  cup butter, melted
1/4  cup caramel sauce
1  egg
2  tablespoons water
1 1/2  teaspoons vanilla
20  Lancaster™ caramel soft crèmes, unwrapped (from 8-oz package)
1/2  cup coarse white sparkling sugar


2 tablespoons caramel sauce


  • 1
    Heat oven to 350°F. Line cookie sheets with cooking parchment paper.
  • 2
    In large bowl, stir together cake mix and flour. In small bowl, stir melted butter, 1/4 cup caramel sauce, egg, water and vanilla until blended. Add butter mixture to cake mix-flour mixture; beat with spoon until well blended. Cover and refrigerate 30 minutes.
  • 3
    Shape dough into 20 (2-inch) balls. Press 1 caramel into center of each cookie, making sure to form dough around caramel to enclose; reshape into balls. Roll in sugar. Place 2 inches apart on cookie sheets.
  • 4
    Bake 10 to 14 minutes or until edges are light golden brown. Cool on cookie sheet 5 minutes; remove from cookie sheet to cooling rack. Cool completely, about 20 minutes.
  • 5
    Drizzle 2 tablespoons caramel sauce over cookies. Let stand about 2 hours or until caramel is set.