I pretty much love anything with caramel, so I couldn't wait to make these perfectly soft and chewy cookies! These cookies are full all kinds of gooey and sugar goodness. Enjoy!
Caramel Stuffed Sugar Cookies
adapted from: My Kitchen Addiction
Makes: 3 dozen
3/4 cup (1 1/2 sticks) unsalted butter, softened
3/4 cup granulated sugar
1/2 cup packed dark brown sugar
1/4 cup light corn syrup
2 teaspoons vanilla extract
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 1/2 cups all purpose flour
1 box Milk Duds
1/2 cup coarse raw sugar
Preheat the oven to 375°F. Line a baking sheet with parchment paper or a silicon liner.
Combine the butter, granulated sugar, brown sugar, corn syrup, vanilla, baking powder, baking soda, and salt in a large mixing bowl. Beat on medium speed until all of the ingredients are evenly incorporated and the mixture is light and fluffy. Beat in the egg.
Gradually, add the flour to the creamed mixture, stirring just enough to incorporate the flour. Shape rounded tablespoons of dough into a ball, pressing a Milk Dud into the center of each ball. (Be sure to cover the Milk Dud completely with the sugar dough.)
Roll the ball in the raw sugar and place it on the prepared baking sheets. Be sure to space the cookies 2 – 3 inches apart.
Bake the cookies for 10 – 11 minutes, until they are just golden on top. Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.