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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

48 ServingsPrep: 30 min. Bake: 10 min./batch

Ingredients

1/2 cup butter, softened
1/2 cup sugar
1/2 cup packed brown sugar
1/4 cup plain Greek yogurt
2 tablespoons canola oil
1 teaspoon vanilla extract
2-1/2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1/4 teaspoon salt
TOPPING:
24 caramels or 1 cup Kraft caramel bits
1 tablespoon whiskey
3 ounces semisweet chocolate, melted
1/2 teaspoon kosher salt, optional

Directions

In a large bowl, beat butter and sugars until crumbly, about 2
minutes. Beat in the yogurt, oil and vanilla. Combine the flour,
baking powder, baking soda and salt; gradually add to sugar mixture
and mix well.
Shape into 1-in. balls. Place 2 in. apart on ungreased baking sheets.
Flatten with the bottom of a glass dipped in flour. Bake at 350°
for 7-9 minutes or until edges are lightly browned. Cool for 2
minutes before removing to wire racks.
In a microwave, melt caramels with whiskey; stir until smooth. Spread

2 of 2

Caramel Whiskey Cookies (continued)

Directions (continued)

over cookies. Drizzle with chocolate; sprinkle with salt. Let stand
until set. Store in an airtight container. Yield: 4 dozen.

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