1 box Immaculate Baking Co.™ Gluten Free sugar cookie mix
1/2 cup butter, very soft but not melted
1 tablespoon water
1 teaspoon gluten-free vanilla
36 gluten-free caramels, unwrapped (from 14-oz bag)
3 tablespoons heavy whipping cream
2 oz (4 squares) 60% cacao bittersweet chocolate, melted
1 teaspoon coarse sea salt
Heat oven to 350°F. In medium bowl, stir cookie mix, softened butter, water, vanilla and egg until soft dough forms.
Shape into 36 (1 1/4-inch) balls. Place 2 inches apart on ungreased cookie sheets.
Bake 10 to 12 minutes or until edges are light golden brown. Using handle of wooden spoon, make indentation in center of each cookie. Cool 3 minutes; remove from cookie sheet to cooling rack. Cool completely, about 20 minutes.
Meanwhile, in medium microwavable bowl, microwave caramels and cream uncovered on High 2 to 3 minutes, stirring occasionally, until caramels are melted. Spoon about 1 teaspoon caramel into indentation of each cookie. Cool 15 minutes.
Drizzle with melted chocolate; sprinkle with salt. Let stand until chocolate is set, about 30 minutes.
These cookies freeze nicely. Place in single layers in freezer containers; cover with waxed paper before adding another layer. To thaw, place uncovered in single layer at room temperature.
Cooking Gluten Free? Always read labels to make sure each recipe ingredient is gluten free. Products and ingredient sources can change.
|Calories from Fat||40|
|% Daily Value|
|Other Carbohydrate||1 1/2|