When I was home visiting Mumma a few weekends ago, I came across Kraft's Premium Caramel Bits at the grocery store. I had never seen these before, so I picked up a couple bags. A cookie baker's pantry is never too full.
Caramel can be a tricky cookie ingredient because it's soft and gooey when your cookies are fresh from the oven, but it turns really hard and crunchy when your cookies have cooled completely. To avoid causing any damage to my real-life cookie tasters' dental work, I've used Rollo candies in my caramel cookies. The caramel centers of the Rollos stay soft and runny at room temperature, so you don't have to worry about someone busting a tooth or ripping out a crown. (And that gooey center is encased in chocolate. Who could ask for more?)
These caramel pieces feel pretty solid, but I'll give them a try. Stay tuned for caramel apple cookies!