Ingredients
1 bag Hershey’s Caramel Kisses
1 cup unsalted butter, softened
1 & 1/4 cups packed dark brown sugar
2 tablespoons butterscotch-flavored sundae syrup
1 teaspoon vanilla extract
1/8 teaspoon strong butterscotch flavoring
2 large eggs
3 & 1/4 cups all-purpose flour
1/2 teaspoon salt
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 cup turbinado sugar
Preparation
Beat butter, brown sugar, syrup, and flavoring together in a large bowl. Add eggs, beating well after each.In a separate bowl, combine flour, salt, baking powder, and baking soda. Add gradually to the butter mixture. Refrigerate dough for 30 minutes.Preheat oven to 350 degrees. Form dough into 1-inch balls, and roll each in turbinado sugar. Place on lined baking sheets. Bake for 8 to 10 minutes.Place baking sheets on a rack to cool for 3 minutes. Press an indentation the size of a Kiss into the top of the cookies. When the cookies have cooled to lukewarm, place a Kiss in the center of each one. Cool completely before eating.
Makes about 5 dozen cookies.
