Ingredients
2
cups Betty Crocker™ All-Purpose Gluten Free Rice Flour Blend
1/2
cup unsweetened baking cocoa
1
teaspoon xanthan gum
1/2
cup chopped pecans
1/2
cup butter, softened
1/2
cup granulated sugar
1/2
cup packed brown sugar
1
teaspoon gluten-free vanilla
1
egg
40
gluten-free chewy caramels in milk chocolate, unwrapped
1/2
cup white vanilla baking chips
Preparation
Heat oven to 400°F. In medium bowl, stir together flour blend, cocoa, xanthan gum and pecans; set aside.
In large bowl, mix butter, granulated sugar, brown sugar, vanilla and egg. Stir in flour blend mixture until thoroughly combined (dough will be dry). Shape about 1 tablespoon dough around each caramel. Place 2 inches apart on ungreased cookie sheet.
Bake 8 to 10 minutes or until set. Cool on cookie sheet 1 minute; remove from cookie sheet to cooling rack.
In small microwavable cup, microwave chips uncovered on Medium-High (70%) 30 seconds. Stir; heat in 10-second increments, stirring until smooth. Dip top of each cookie into melted chips; shake off excess. Let stand until set.
