Salted Caramel Chocolate Chip Cookies From Pillsbury®

1. 1

   Heat oven to 350 degrees F. In large bowl, break up cookie dough. Stir or knead in flour until well blended. Shape tablespoonfuls of dough into balls; roll in pecans, pressing into dough. Place 1 inch apart on ungreased cookie sheets.

2. 2

   Bake 12 to 16 minutes or until edges are light golden brown. Using handle of wooden spoon, make indentation in center of each cookie. Cool 1 minute; remove from cookie sheet to cooling racks. Cool completely, about 20 minutes.

3. 3

   Meanwhile, in microwavable bowl, microwave caramels and half-and-half uncovered on High 1 to 2 minutes, stirring once, until caramels are melted. Spoon about 1 teaspoon caramel into indentation of each cookie. Cool 15 minutes.

4. 4

   Drizzle with melted chocolate; sprinkle with salt. Let stand about 15 minutes or until chocolate is set.

* Per serving · 4 servings · Values may vary.