Black Sea Salted Caramel Cookies
softened, 1 stick
package butterscotch instant pudding mix
Kraft or Regal caramels
unwrapped and cut in half
sea salt such as Hawaiian black
Heat the oven to 375°F. Line two half sheet cookie pans with parchment paper or even better, Silpats.
In a large mixing bowl, beat the butter and sugar until creamy.
Add the egg, vanilla and milk; beat until mixed.
In a medium bowl, combine the baking soda, baking powder, pudding mix, and flour.
Gradually add the dry ingredients to the wet ingredients, mixing until combined.
Shape the cookie dough into one-inch balls. For each cookie, place a half a caramel candy in the center and wrap the cookie dough around the candy.
Put the sea salt into a shallow dish. Dip the top of the cookie into the salt.
Place the dough balls, with the bottom slightly flattened onto prepared cookie pans about 2 inches apart.
Bake 10-12 minutes or until the cookie edges are light golden brown.
Allow the cookies to cool 5 minutes before transferring to cooling racks to cool completely.
Adapted from http://www.littlebittybakes.com/2011/09/blue-ribbon-sea-salted-caramel-cookies/