Choco-Caramel Cookies

• 1 bag Hershey's Caramel Kisses
• 1 cup unsalted butter, softened
• 1 & 1/4 cups packed dark brown sugar
• 2 tablespoons butterscotch-flavored sundae syrup
• 1 teaspoon vanilla extract
• 1/8 teaspoon strong butterscotch flavoring
• 2 large eggs
• 3 & 1/4 cups all-purpose flour
• 1/2 teaspoon salt
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1 cup turbinado sugar

1. Beat butter, brown sugar, syrup, and flavoring together in a large bowl. Add eggs, beating well after each.In a separate bowl, combine flour, salt, baking powder, and baking soda. Add gradually to the butter mixture. Refrigerate dough for 30 minutes.Preheat oven to 350 degrees. Form dough into 1-inch balls, and roll each in turbinado sugar. Place on lined baking sheets. Bake for 8 to 10 minutes.Place baking sheets on a rack to cool for 3 minutes. Press an indentation the size of a Kiss into the top of the cookies.
2. When the cookies have cooled to lukewarm, place a Kiss in the center of each one. Cool completely before eating.
3. Makes about 5 dozen cookies.

kisses, unsalted butter, brown sugar, butterscotchflavored sundae syrup, vanilla, butterscotch flavoring, eggs, allpurpose, salt, baking powder, baking soda, turbinado sugar

Taken from www.epicurious.com/recipes/member/views/choco-caramel-cookies-50185309 (may not work)