I’ve got a recipe today that I adapted from my favorite recipe source, Southern Living. It uses those yummy little wrapped caramels. Do you guys like those things??? I love ’em!
We had these cookies at last weeks Sunday Supper and everybody LOVED them and let me tell ya, if I make a gluten free cookie that everyone LOVES I know it’s a winner! This cookie is kinda different because it uses Pamela’s Baking Mix for the Celiacs among us and Bisquick for those of you who can nibble gluten!!!
1/2 cup softened butter
1/2 cup granulated sugar
1/2 cup packed light brown sugar
2/3 cup creamy peanut butter
1 large egg
2 cups Pamela’s Gluten Free Baking Mix-or 2 cups Bisquick
2/3 cup Heath Toffee Bits
2/3 Milk Chocolate Chips
10 ounces of Caramels (wrapped caramels)
2 to 3 teaspoons sweetened condensed milk
1/2 teaspoon vanilla extract
2/3 cup melted white chocolate chips or milk chocolate chips
Pecan Halves- Optional","Preheat oven to 350
Beat first four ingredients until creamy
Add egg, beating well
Add baking mix beating on low speed just until blended
Stir in Heath toffee bits and 2/3 milk chocolate chips
Drop rounded tablespoons onto parchment lined baking sheets
Flatten dough with the palm of your hand
Bake cookies until light brown 10 -12 minutes
Cool for 5 minutes on baking sheets then move to wire racks
Microwave caramels and 2 tablespoons milk in a glass bowl for 1 minute and stir. Continue microwaving at 30 second intervals and stirring until melted and smooth.
Add remaining 1 tablespoon cream only if necessary.
Stir in vanilla
Spoon caramel evenly on the tops of cookies and gently spread
Melt the white chocolate (or remaining milk chocolate) and drizzle over the top of caramel
Optional: Add a pecan half to the top of each cookie
~Have the sweetest of days my friends~