Writing about Food

These are my absolute favorite cookies ever, my mom used to make this when I was little and unfortunately I used to eat like 4-5 of these cookies and they were just so amazing and addicting. I remember napping and being waken up by the overwhelming smell of these cookies and they truly were my absolute kryptonite and my mom would have to limit me on them because if not I would literally eat them all and don't even get me started on dipping them in milk...mmmm...they were so very good and now I guess she doesn't really make them like she used to, I don't know why but I only have them when I beg her and that's usually all of the time and only once in awhile does she actually make them for me. I also get loads of nostalgia because when she made those cookies it was because I was at her house and that's where I felt the safest and the feeling I got I can't even describe in words because I cant describe it. But anyway these are really amazing cookies and I highly recommend these with out a doubt.
1 pouch (1 lb 1.5 oz) Betty Crocker™ pumpkin spice cookie mix
1/2 cup butter, softened
1 egg
30 Rolo™ caramels in milk chocolate, unwrapped
1/2 cup Betty Crocker™ Rich & Creamy cream cheese frosting
1/4 cup finely chopped pecans

Directions
1 Heat oven to 350°F. In medium bowl, stir cookie mix, butter and egg until soft dough forms.
2 Shape dough into 30 (1 1/4-inch) balls. For each cookie, wrap 1 dough ball around each caramel. Place 2 inches apart on cooking parchment paper-lined cookie sheet.
3 Bake 8 to 10 minutes or until edges are set. Cool 5 minutes. Remove from cookie sheet to cooling rack. Cool completely, about 30 minutes.
4 Place frosting in small microwavable bowl. Microwave uncovered on High 10 to 15 seconds just to soften frosting; stir to blend. Drizzle frosting over cookies; sprinkle with pecans. Store cookies tightly covered.