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
- 6 ounces chocolate chips
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.
- Microwave caramels in microwave safe bowl for 20 seconds then stir, then another 20 second and stir, and so on until they are melted, then drizzel over cookies.
