Ingredients
1
roll (16.5 oz) refrigerated Pillsbury™ Sugar Cookie Dough
1/4
cup all-purpose flour
3/4
cup pecans, finely chopped
22
caramels, unwrapped (from 11-oz bag)
2
tablespoons heavy whipping cream
3/4
teaspoon coarse (kosher) or sea salt
36
Hershey’s™ Kisses™ Brand milk chocolate with caramel candies, unwrapped
Preparation
Heat oven to 350°F.
In medium bowl, crumble cookie dough; stir or knead in flour until well mixed. (DO NOT EAT RAW COOKIE DOUGH AFTER COMBINING WITH FLOUR.) Shape dough into 36 (about 1-inch) balls. Roll and slightly press balls in pecans (do not flatten). Place 1 inch apart on ungreased cookie sheets.
Bake 8 to 12 minutes or until edges are set and light golden brown. Using back of round metal measuring teaspoon, make 1 1/4-inch indentation in center of each cookie. Cool 1 minute on cookie sheets; remove to cooking racks. Cool completely, about 30 minutes.
In small microwavable bowl, microwave caramels and whipping cream uncovered on High 1 to 2 minutes, stirring after 1 minute, until caramels are melted and smooth. Spoon about 1/2 teaspoon caramel in center of each cookie; sprinkle with salt. Immediately top each caramel-filled cookie with 1 candy, slightly pressing into caramel. Let stand about 10 minutes or until caramel is set. Store covered in refrigerator up to 1 week.
