8 - 10 minutes
1 pouch sugar cookie mix (Betty Crocker)
1/4 cup finely chopped pecans
2 tablespoons all-purpose flour
1/2 cup butter or margarine, softened
34 caramel candies, unwrapped (from 14 oz. bag)
3 tablespoons half and half
1/3 cup chocolate chips, melted
1 tablespoon coarse sea salt
In medium bowl, combine cookie mix, pecans, flour, butter and egg until soft dough forms. Shape into 1-1/2 inch balls. Place balls 2 inches apart on ungreased cookie sheets. Using thumb or handle of wooden spoon, make indentation in center of each cookie.
Bake at 375 degrees for 8 to 10 minutes or until edges are light golden brown. Using the wooden spoon handle, repeat making indentation in center of each cookie, if needed. Remove cookies to sheet of aluminum foil to cool.
Melt caramels and half and half in microwave or on stove top, stirring until the caramels are melted. Spoon 1 teaspoon caramel into indentation of each cookie. Cool 15 minutes.
Drizzle with melted chocolate. Sprinkle with salt. Let stand until chocolate is set. Makes approximately 3 dozen cookies.