Caramel Whiskey Cookies

“A bit of yogurt replaces part of the butter in the traditional cookie, but you would never know. I get a lot of requests for these and can’t make a cookie tray without them.” —Priscilla Yee, Concord, California

Caramel Whiskey Cookies Exps Hca20 160193 E10 18 5bPhoto: Taste of Home
Servings Prep Time Cook Time
4dozen 30minutes 10minutes/batch
Servings Prep Time
4dozen 30minutes
Cook Time
10minutes/batch
Ingredients
Portions: dozen
Units:
Ingredients
Portions: dozen
Units:
Instructions
  1. Preheat oven to 350°. In a large bowl, beat butter and sugars until crumbly. Beat in yogurt, oil and vanilla. In another bowl, whisk flour, baking powder, baking soda and salt; gradually beat into sugar mixture.
  2. Shape into 1-in. balls; place 2 in. apart on ungreased baking sheets. Flatten with bottom of a glass dipped in flour. Bake until edges are light brown, 7-9 minutes. Cool on pans 2 minutes. Remove to wire racks to cool completely.
  3. In a microwave, melt caramels with whiskey; stir until smooth. Spread over cookies. Drizzle with chocolate; sprinkle with salt if desired. Let stand until set. Store in an airtight container.
Recipe Notes

Nutrition Facts
1 cookie (calculated without kosher salt): 93 calories, 4g fat (2g saturated fat), 6mg cholesterol, 83mg sodium, 14g carbohydrate (9g sugars, 0 fibre), 1g protein.