Salted Caramel Cookies
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1 cup butter, softened or slightly melted
1 large egg
1 teaspoon vanilla extract
Pillsbury® Sugar Cookie Mix
3/4 cup finely crushed salted pretzels
1 (14 oz.) can
Eagle Brand® Sweetened Condensed Milk
1 teaspoon kosher or coarse sea salt
HEAT oven to 350°F. Beat butter, egg and vanilla in large bowl with electric mixer on medium speed until creamy. Beat in cookie mix and pretzels on medium speed until evenly blended. Form into 36 balls using a rounded 1 tablespoon dough for each. Place on ungreased baking sheets 2 inches apart. Dip bottom of glass into flour and flatten balls to 1 1/2-inch diameter.
BAKE 10 to 12 minutes or until light brown. Cool 2 minutes. Remove to wire rack to cool completely.
MICROWAVE sweetened condensed milk in 3-quart microwave-safe glass bowl on HIGH 3 minutes. Milk will boil and rise in bowl during cooking. Microwave on MEDIUM-LOW (30%) an additional 12 to 16 minutes, whisking every 3 minutes, until thick and caramel colored. (Caramel will be very hot.) Spread caramel mixture on top of each cookie. If caramel thickens, microwave on HIGH 10 seconds to soften. Sprinkle each cookie immediately with a pinch of salt and decorator sprinkles, if desired. Let stand until set.