1 pouch Betty Crocker Sugar Cookie Mix
Butter and egg called for in the cookie mix
2 tablespoons all-purpose flour
20 caramels, unwrapped
1 tablespoon milk
1 cup hot fudge topping
36 Pecan halves
Make cookie dough as directed on package, stirring in the 2 Tbsp of flour. Roll dough into 1-inch balls; place about 2 inches apart on an ungreased cookie sheet (I would recommend using a silpat mat to avoid sticking). Bake at 375°F 11 to 12 minutes or until set. Cool 1 minute; place cookies on cooling rack.
Melt caramels and milk in a double boiler, stirring, until caramels are melted. Dip one side of each cookie at an angle into caramel mixture to coat top half. If caramel thickens, add up to 1 teaspoon additional milk.
Spread about 1 teaspoon fudge topping on top of each cookie. Place pecan half on topping. Let stand about 15 minutes until toppings are set.
*Here is another option if you think the caramel dipping is too challenging. Just drizzle a spoonful into the middle of your cookie.
This recipe is an altered version of oodlekadoodleprimitives.