Ingredients:
2 1/4 cups all-purpose flour
1 teaspoon baking soda
1 cup butter, softened
1/4 cup sugar
3/4 cup light brown sugar
3 1/2 ounces instant butterscotch pudding mix
2 teaspoons hershey’s dulce de leche syrup ( or any liquid caramel syrup)
2 large eggs
14 ounces caramels, finely chopped
Directions:
Preheat oven to 375.
In small bowl, combine flour and baking soda.
In separate bowl, cream together butter, sugar, brown sugar, pudding mix and syrup until smooth.
Beat in eggs until smooth.
Gradually beat in flour mixture and mix just until fully incorporated.
Chill dough for 30 minutes.
Drop by rounded tablespoonfuls onto cookie sheet.
Bake 7-8 minutes (cookie will be soft and just barely done).
Cool on cookie sheet for 1 minute then remove to wire cooling rack.
Immediately top each cookie with chopped caramels by slightly pushing caramel pieces into the top of each cookie.
Servings: Serve
Time preparation: 20 min.
Time total: 80 min.