Ingredients
¾cupbutter
¾cupbrown sugar,lightly packed
5tbspwhite sugar
2large eggs
1pinchsalt
1½tspvanilla extract
3cupsall purpose flour,spooned and leveled
1pkgdry butterscotch pudding mix
¼tspbaking powder
1tspbaking soda
1tspcornstarch
24caramels,unwrapped
chocolate chips,handful
sea salt,for topping
Preparation
Preheat the oven to 350 degrees F. Heavily grease a miniature muffin tin with baking spray.
Cream together the butter with both sugars. Make sure the butter is a room temperature, but not at all melted.
Beat in the eggs 1 at a time, then the salt, and then the vanilla.
In another bowl combine the flour, pudding mix, baking powder, baking soda, and cornstarch. Stir until combined.
Add dry to wet and mix until just combined, making sure to scrape down the sides.
If needed, add more flour until the mixture is able to be rolled without sticking to your hands.
Roll small balls that fill up the muffin tin about ¾ full. Place the balls in the muffin tin.
Remove the wrappers from the caramels and cut into either 2 or 4 sections. Press a caramel piece into the center of the cookie.
Bake for 8 to 10 minutes.
Remove and press one caramel piece into the center of each cookie. Press a few chocolate chips around the caramel piece on the top
Allow to cool for about 1 to 3 minutes. Remove the cookies and transfer to a cooling rack.
Once the cookies are completely cooled, sprinkle on some salt and enjoy.
