Coco-Caramel Cookies

Makes: 4dozen cookies. Prep: 10 minutes.

Chill: 30 minutes. Bake: 350º for 10 to 11 minutes.

Ingredients

48 caramel-filled chocolate candies (such as Hershey’s Caramel Kisses)
1cup (2 sticks) unsalted butter, softened
2tablespoons butterscotch-flavored sundae syrup (such as Smucker’s)
1¼ cups of packed dark brown sugar
2teaspoons imitation butter flavoring
2 eggs
3¾ cups all-purpose flour
½ teaspoon salt
½ cup turbinado sugar (Sugar in Raw)

1. Unwrap candies. Heat oven to 350º.
2. Beat butter, butterscotch syrup, brown sugar and flavoring in a large bowl until well blended. Add eggs; beat well after each addition.
3. Stir together flour and salt; gradually add to butter mixture, beating until well blended. Let dough rest, refrigerated, for 30 minutes. Shape 1 level tablespoonful of dough into 1-inch ball. Roll in turbinado sugar. Place on ungreased baking sheet. Repeat.
4. Bake at 350º for 10 to 11 minutes per batch, or until set. Gently press an unwrapped candy piece in center of each cookie; remove from cookie sheet to wire rack. Cool completely.