Snowball Caramel Surprise Cookies
My San Francisco Kitchen
My San Francisco Kitchen
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  • 20 mins Cook time 12 mins Total 32 mins Type: Dessert Serves: 20 Ingredients ½ cup (1 stick) butter, room temperature ¼ cup powdered sugar ½ tsp vanilla extract 1 cup plus 2 tablespoons all-purpose flour ⅓ cup finely chopped pecans ⅛ tsp salt 20 LANCASTER Caramel Soft Cremes Additional powdered sugar for rolling Instructions Cream butter, powdered sugar and vanilla together in a stand mixer or with electric hand mixer until blended. Stir together flour, pecans and salt; gradually blend into butter mixture. Refrigerate dough 30 minutes or until firm enough to handle. Heat oven to 375°F. Line cookie sheet with parchment paper. Remove wrappers from caramels. Roll dough into 20 equal balls. Flatten each ball slightly; press around one caramel, covering completely. Place on prepared cookie sheet. Bake 10 to 12 minutes or until cookies are set but not browned. Cool slightly; remove from cookie sheet to wire rack. While still slightly warm, roll in powdered sugar. Cool completely. Store in tightly covered container. Roll again in powdered sugar just before serving. Makes 20 cookies 3.2.2646



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