Start with a butter cake mix and then add in some caramel liquid coffee creamer, caramel extract, and caramel syrup ~ toffee bits and mini-morsel chocolate chips. Dip the top of the unbaked cookie balls into my favorite SPRINKLE POP Autumn Leaf Sprinkles and flatten them down just a little (so the sprinkles bake into the cookies and stick). ** Perfect contribution to this year's #CHOCTOBERFEST **
CARAMEL TOFFEE CHOCOLATE CHIP COOKIES *
1 box butter cake mix
1 stick (8 TB ~ 1/2 cup) butter, melted................................. 1 egg
1/4 tsp. caramel extract......................................................1 TB caramel syrup
1 TB caramel liquid coffee creamer..................................... 1 cup flour
1/2 cup toffee or Heath bits..........................................…… 1/2 cup mini-morsel chocolate chips
SPRINKLE POP AUTUMN LEAF SPRINKLES
***
Preheat oven to 350. Line baking sheets with parchment paper.
In a mixing bowl, beat together the cake mix, butter, egg, caramel syrup, liquid coffee creamer, extract and flour until smooth (about 2 minutes). Fold in the toffee bits and chocolate chips. Using a cookie scoop (or heaping tablespoon), put about 1" balls onto the cookie sheet (I use my hands to roll them into balls then too). Dip the top of each ball into the SPRINKLE POP AUTUMN LEAF SPRINKLES and flatten down slightly (if you like them soft, don't flatten very much ~ if you like them crisp, then flatten them a little more).
** Bake for 9-12 minutes (depends how soft you like them).
Cool on pan about 3-5 minutes, then remove to rack or paper to cool completely. Makes about 2-1/2 to 3 dozen.