Salted Caramel Chocolate Chip Cookies

Ingredients

1roll (16.5 oz) Pillsbury™ refrigerated chocolate chip cookies

1/3cup all-purpose flour

1/2cup finely chopped pecans

24caramels, unwrapped (from 14-oz bag)

2tablespoons half-and-half

1/3cup semisweet chocolate chips, melted

1teaspoon coarse sea salt

Directions

1-Heat oven to 350°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-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-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-Drizzle with melted chocolate; sprinkle with salt. Let stand about 15 minutes or until chocolate is set.