Best Salted Caramel Kiss Cookie Recipes

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Chocolate-Salted Caramel Blossom Cookies image

The ultimate indulgence of chocolate on top of a chewy caramel center placed on a sugar cookie.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 3h30m

Yield 42

Number Of Ingredients 8

1 pouch (21 oz) Betty Crocker™ sugar cookie mix
Butter and egg called for on sugar cookie mix pouch for cutout cookies
42 Rolo® chewy caramels in milk chocolate, unwrapped
42 Hershey's™ Kisses™ brand milk chocolates, unwrapped
15 caramels, unwrapped (from 11-oz package)
1 tablespoon heavy whipping cream
1/2 teaspoon coarse sea salt
Additional course sea salt, if desired


  • Heat oven to 375°F. In large bowl, mix cookie mix, butter and egg with spoon until soft dough forms. Shape into 42 (1 1/4-inch) balls. Place 2 inches apart on ungreased cookie sheets.
  • Bake 8 to 10 minutes or until light golden brown. Remove from oven; press 1 Rolos™ chocolate in center of each cookie. Return to oven 1 minute. Remove from oven; immediately place 1 Hershey's™ Kiss on top of Rolo™. Press down slightly. Remove from cookie sheet to cooling rack. Cool 30 minutes.
  • In small microwavable bowl, heat caramels and whipping cream uncovered on High 30 to 60 seconds, stirring once, until caramels are melted. Stir in sea salt. Drizzle over cookies. Sprinkle with additional sea salt, if desired. Let stand about 2 hours or until set.

Nutrition Facts : Calories 140, Carbohydrate 20 g, Cholesterol 15 mg, Fat 1, Fiber 0 g, Protein 1 g, SaturatedFat 3 1/2 g, ServingSize 1 Cookie, Sodium 135 mg, Sugar 14 g, TransFat 0 g


Salted Caramel Brown Butter Cookies image

Delicious, chewy, and full of flavor! These salted caramel cookies are sure to please the cookie, chocolate, and salt lovers!

Provided by squeeziebrb

Categories     Desserts     Cookies     Drop Cookie Recipes

Time 1h30m

Yield 35

Number Of Ingredients 11

1 ½ cups unsalted butter, cut into slices
35 caramel-filled milk chocolate kisses (such as Hershey's Kisses®), unwrapped
3 cups all-purpose flour
1 teaspoon baking soda
½ teaspoon baking powder
¼ teaspoon salt
1 ½ cups packed light brown sugar
½ cup white sugar
2 large eggs, at room temperature
2 teaspoons vanilla extract
sea salt to taste


  • Heat a large, heavy-bottom skillet over medium heat. Add all of the butter at once and allow to melt, stirring continuously, until it begins to foam and turn brown in color, about 5 minutes. Continue to stir over medium heat until the foam has subsided. Remove the pan from heat and continue to stir until the butter is a medium golden brown and has a nutty aroma. Allow to cool for 10 minutes.
  • Place unwrapped chocolate kisses in the freezer.
  • Combine flour, baking soda, baking powder, and salt in a medium bowl. Set aside.
  • Combine browned butter, brown sugar, and white sugar in a large mixing bowl. Beat with an electric mixer on medium speed until well combined. Add eggs and vanilla extract; mix well. Slowly incorporate flour mixture into butter mixture, mixing until well combined; do not overmix. Allow dough to chill in the refrigerator for 40 to 60 minutes.
  • Preheat the oven to 350 degrees F (175 degrees C). Line baking sheets with parchment paper.
  • Drop chilled dough by tablespoonfuls onto the prepared baking sheets.
  • Bake in the preheated oven until the edges are light golden brown, 10 to 13 minutes.
  • Allow cookies to cool on baking sheet for exactly 4 minutes. Gently press a caramel-chocolate kiss into the center of each cookie; press slightly into cookie and not just placed on top. Sprinkle a scant pinch of sea salt over the center of the cookies and allow to cool completely on a cooling rack. Refrigerate if necessary to re-harden caramel kisses.

Nutrition Facts : Calories 184.8 calories, Carbohydrate 23.2 g, Cholesterol 32.6 mg, Fat 9.7 g, Fiber 0.5 g, Protein 1.9 g, SaturatedFat 6 g, Sodium 80.5 mg, Sugar 12.1 g


Chocolate Caramel Kiss Cookies image

I make this cookie every Christmas with my family. It's a fun twist on a classic peanut butter blossom because of the cinnamon in the batter and the caramel kiss on top. We love the cinnamon-caramel combination, but you could switch out the kiss with a different festive flavor. -Kristen Heigl, Staten Island, New York

Provided by Taste of Home

Categories     Desserts

Time 25m

Yield about 2 dozen.

Number Of Ingredients 11

1/2 cup butter, softened
1/2 cup packed brown sugar
1 cup sugar, divided
1 large egg plus 1 large egg yolk, room temperature
1-1/2 teaspoons vanilla extract
1-1/4 cups all-purpose flour
3/4 cup baking cocoa
1 teaspoon baking soda
1 teaspoon ground cinnamon
3/4 teaspoon salt
24 caramel-filled milk chocolate kisses


  • Preheat oven to 350°. Cream butter, brown sugar and 1/2 cup sugar until light and fluffy. Beat in egg, egg yolk and vanilla. In another bowl, whisk next 5 ingredients; gradually beat into creamed mixture., Shape rounded tablespoons of dough into balls. Roll in remaining sugar. Place 2 in. apart on ungreased baking sheets. Bake until edges begin to brown, 8-10 minutes. Immediately press a chocolate kiss into center of each cookie (cookie will crack around edges). Cool on pans 2 minutes. Remove to wire racks to cool.

Nutrition Facts : Calories 143 calories, Fat 6g fat (3g saturated fat), Cholesterol 27mg cholesterol, Sodium 170mg sodium, Carbohydrate 23g carbohydrate (15g sugars, Fiber 1g fiber), Protein 2g protein.


Chocolate Salted Caramel Cookies image

A delicious combination of salty and sweet, perfect for holiday baking.

Provided by cheftini

Categories     Desserts     Cookies     Filled Cookie Recipes

Time 58m

Yield 48

Number Of Ingredients 12

1 cup butter, softened
1 cup white sugar
1 cup packed light brown sugar
2 eggs
2 teaspoons vanilla extract
2 ¼ cups all-purpose flour
¾ cup unsweetened cocoa powder
1 teaspoon baking soda
⅛ teaspoon salt
48 chocolate-covered caramel candies (such as Hershey's® Kisses®)
2 tablespoons white sugar
1 tablespoon coarse salt


  • Beat butter in a bowl with an electric mixer until creamy. Beat in 1 cup white sugar and brown sugar gradually. Beat in eggs and vanilla extract.
  • Combine flour, cocoa powder, baking soda, and 1/8 teaspoon salt in a separate bowl. Add to the butter mixture gradually, beating well. Cover dough and chill for 20 minutes.
  • Preheat oven to 375 degrees F (190 degrees C). Line 2 baking sheets with parchment paper.
  • Press a small amount of dough around each caramel-filled candy. Roll into balls. Pour 2 tablespoons white sugar into a small bowl. Dip the top of each ball into the sugar. Place 2 inches apart on the prepared baking sheets. Sprinkle each cookie with some of the coarse salt.
  • Bake in the preheated oven until edges are set, about 8 minutes. Cool for 5 minutes on the baking sheets. Remove to wire racks to cool completely.

Nutrition Facts : Calories 111.6 calories, Carbohydrate 16.5 g, Cholesterol 18.3 mg, Fat 4.9 g, Fiber 0.6 g, Protein 1.3 g, SaturatedFat 3 g, Sodium 189.8 mg, Sugar 11.1 g



Categories     Dessert

Number Of Ingredients 12

14 Tbsp salted butter
1 3/4 cups light brown sugar
2 cups, plus 2 Tbsp flour
1/2 tsp baking soda
1/4 tsp baking powder
1 tsp kosher salt
1 egg + 1 egg yolk
1 1/2 Tbsp vanilla
1/4 cup granulated sugar
1/4 light brown sugar
approx 24 chocolate caramel candies, such as Caramel Kisses or Rolos, unwrapped
flaked sea salt for sprinkling


  • Preheat oven to 350° and line baking sheet with parchment paper. Heat butter in medium skillet over medium heat until melted. When butter melts slowly swirl the pan and continue to cook the butter until it becomes a nice, brown-caramel color. The swirling helps it from burning. Let cool for 15 minutes. Whisk flour, baking soda, baking powder and salt in a separate bowl and set aside. When butter is cooled mix 1 3/4 cup light brown sugar and browned butter with electric mixer until no lumps remain, about 30 seconds. Add egg, yolk and vanilla and mix for another 30 seconds, until smooth. Slowly add in your flour mixture and mix on medium-low until incorporated. Combine remaining 1/4 cup brown sugar and 1/4 cup granulated sugar in a small bowl. Roll cookie dough into 2 inch balls (a heaping tablespoon) and then roll in sugar mixture. Place on lined baking sheet about 2 inches apart. Bake approx 12 minutes or until edges begin to brown. Do not over-bake. As soon as the cookies come out of the oven press a caramel chocolate candy into the center of each. Sprinkle each with a pinch of flaked sea salt and transfer to wire rack to continue cooling.


Salted Caramel Cookies image

These soft and buttery cookies get dressed up with a thin layer of salted caramel and a dusting of flaky sea salt for good measure. Using store-bought caramels makes the process especially easy and ensures that the coating has some satisfying chew to it. Be sure to err on the side of under-baking the cookies, so they remain soft and tender.

Provided by Erin Jeanne McDowell

Categories     cookies and bars, dessert

Time 1h20m

Yield 20 cookies

Number Of Ingredients 10

3/4 cup/170 grams unsalted butter (1 1/2 sticks), at room temperature
1 cup/220 grams light brown sugar
1 large egg
1 1/2 teaspoons vanilla extract
2 cups/255 grams all-purpose flour
3/4 teaspoon baking soda
1/2 teaspoon fine sea salt
8 ounces/225 grams store-bought soft caramels, unwrapped
2 tablespoons heavy cream
Flaky sea salt


  • Position oven racks near the center and heat the oven to 375 degrees. Line two baking sheets with parchment paper.
  • In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and brown sugar until light and fluffy, 4 to 5 minutes. Add the egg and vanilla and mix until well combined, about 1 minute. Scrape down the sides of the bowl.
  • Add the flour, baking soda and fine sea salt and mix until fully incorporated. Scrape the dough out of the bowl and divide it in half. Wrap each piece in plastic wrap, patting into a 1-inch-thick disk. Refrigerate for at least 30 minutes.
  • Scoop the dough into 1 1/2-tablespoon-size portions (you should have about 20). Using your hands, roll the dough into balls and place on the baking sheets, staggering dough and leaving about 2 1/2 inches between pieces.
  • Wipe the bottom of a glass with a damp towel and use it to press the cookies flat (they should be about 1/3-inch thick).
  • Bake the cookies, rotating the sheets halfway through baking, until the edges are golden brown, 9 to 11 minutes. Let cool completely.
  • Place the unwrapped caramels and cream in a microwave-safe bowl or liquid measuring cup. Microwave the mixture for 30 to 45 seconds and stir well. Continue to microwave in 15-second increments until the caramels are fully melted and smooth, 1 to 2 minutes. (You could also do this on the stovetop in a small saucepan over medium-low heat.)
  • Once the cookies have cooled completely, spoon a generous teaspoon of caramel into the center of each cookie. Spread the caramel evenly over the surface, leaving a 1/4-inch uncoated edge. Sprinkle flaky sea salt on top.
  • If the caramel becomes too thick as you work, reheat in the microwave in 15-second increments, stirring in between, or over medium-low heat on the stovetop, until fluid.
  • Let the cookies cool at room temperature until the caramel sets, about 15 minutes, before serving.

Nutrition Facts : @context http, Calories 202, UnsaturatedFat 3 grams, Carbohydrate 29 grams, Fat 9 grams, Fiber 0 grams, Protein 2 grams, SaturatedFat 5 grams, Sodium 112 milligrams, Sugar 18 grams, TransFat 0 grams


Salted Caramel Chocolate Cookies Recipe image

These salted caramel cookies are so divinely delicious, they will make your taste buds sore.

Provided by Camille Beckstrand

Categories     Dessert

Time 33m

Number Of Ingredients 13

11 ounces Kraft Caramels (1 bag (about 36 caramels in the bag), divided)
1 cup unsalted butter ((2 sticks), softened)
1 cup brown sugar
1 cup sugar
2 eggs
1 teaspoon vanilla extract
2½ cups all-purpose flour
1 teaspoon baking soda
½ teaspoon salt
¾ cup cocoa powder
1 cup semi sweet chocolate chips
2 Tablespoons heavy whipping cream
sea salt (for topping (about 1 Tablespoon))


  • Preheat oven to 350 degrees.
  • Count out 25 caramels for the drizzle to go on top of cookies, set aside.
  • Remove plastic wrap from remaining caramels and cut up into small pieces, set aside.
  • In a mixing bowl, combine butter, brown sugar and sugar. Cream together until smooth. Add in eggs and vanilla extract and beat until smooth.
  • In a separate bowl, whisk together flour, baking soda, salt, and cocoa powder.
  • Mix dry ingredients with wet ingredients and mix until incorporated. Fold in the chocolate chips and the caramels cut into small pieces.
  • Drop by tablespoonfuls onto a greased baking sheet (or a baking sheet with silicone mat on it).
  • Bake for 8-10 minutes (be careful not to overbake them).
  • Remove from oven and let them rest on the baking sheet for 2-3 minutes, then move them to a wire rack to cool completely.
  • While cookies cool, take the 25 caramels that you set aside and combine with heavy cream in a small saucepan.
  • Cook saucepan on stovetop over medium heat, stirring constantly, until caramels start to melt and are smooth (takes 5-10 minutes).
  • Drizzle cooled cookies with melted caramel and sprinkle with a pinch of sea salt before the caramel sets.
  • Makes about 30 cookies.

Nutrition Facts : Calories 233 kcal, Carbohydrate 34 g, Protein 3 g, Fat 10 g, SaturatedFat 6 g, TransFat 1 g, Cholesterol 30 mg, Sodium 109 mg, Fiber 1 g, Sugar 23 g, UnsaturatedFat 4 g, ServingSize 1 serving

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