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
Directions
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*
Directions
- Place the Rolos in the freezer the night before making the cookies.
- 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.
- 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.
- 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.
- 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.