Chocolate Caramel Cookies

My chocolate caramel cookies are really easy to make and are always enjoyed by chocolate and caramel lovers. I decided to finally share the recipe to hopefully save me from making them so often. I don't have a picture of them, but they should end up looking like little mounds filled with delicious caramel. Enjoy!

Ingredients

• 1 cup butter, softened
• 1 cup sugar
• 1 cup packed brown sugar
• 2 room temperature eggs
• 1 teaspoon vanilla extract
• 2 1/2 cups all-purpose flour
• 3/4 cup baking cocoa (Hershey's brand)
• 1 teaspoon baking soda
• 1 (13 ounce) package Rolo candies
• 1/4 teaspoon espresso power or dried ginger*

*Optional ingredient, either help to make the chocolate flavor more pronounced


Directions

1. Place the Rolos in the freezer the night before making the cookies.
2. In a large mixing bowl, cream butter, 1 cup sugar and brown sugar. Add the eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, cocoa, baking soda, and optional espresso or ginger; gradually add to the creamed mixture, beating just until combined.  
3. Let the dough rest in the refrigerator for at least 30 minutes, to allow the dough to chill. Without this step, the dough is quite difficult to mold.
4. Shape a tablespoonful of dough around each candy, forming a ball. Place 2 inches apart on a parchment paper lined or greased baking pan. While batches are cooking, return the dough and Rolos to the refrigerator.
5. Bake at 375 degrees F for 7-10 minutes or until tops are slightly cracked. Cool for 3 minutes before removing to wire racks to cool completely.