From the Cook
From the Cook
From the Cook
1/4
Instructions
1
Preheat oven to 350
2
Mix together the cake mix, eggs and oil. Do not overmix.
3
Roll into 1.5 inch balls.
4
Place onto a parchment lined baking tray.
5
Bake for 7-9 minutes or until there are cracks on the top of the cookies.
6
Let cool on baking tray for 10 minutes.
7
Melt caramels for 20 seconds in the microwave.
8
Melt chocolate for 45 seconds (or until melted) in the microwave.
9
Spread caramel on the cooled cookies.
10
Top with melted chocolate.
My Calorie Intake
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Tips & Tricks (5)
- Chill Your Dough 🧊Refrigerate the cake mix dough for 30 minutes before baking to prevent excessive spreading and ensure thicker, chewier cookies with better structure for layering caramel and chocolate.
- Unwrap Caramels Strategically ⏰Place caramel pieces in the freezer for 15 minutes before application so they soften gently from residual cookie heat without melting into puddles or sliding off.
- Double-Temper Your Chocolate 🍫Melt chocolate over a double boiler and let it cool slightly to 88°F before drizzling to achieve a glossy, snappy finish that sets properly instead of becoming dull or grainy.
- Uniform Cookie Sizing 📏Use a cookie scoop to portion dough consistently so all cookies bake evenly and provide the same surface area for perfectly balanced caramel and chocolate layers.
- Apply Toppings While Warm ☀️Add caramel within 2 minutes of removing cookies from the oven while they're still warm—this helps the caramel adhere better and creates a more cohesive, integrated topping layer.
Recipe Facts
Diet at a Glance
Vegetarian
My Calorie Intake
Smart Nutrition 
Nutrition Per Serving
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Glycemic Analysis
Glycemic Index
Glycemic Load
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