Chocolate Caramel Cookies

I don’t make these too often because they do use a lot of candy, but with the Holidays coming I thought they were special enough to put on the list. They’re kinda fun because they look like regular chocolate cookies… until you find the surprise inside — then they’re a delight.

The night I made these, I presented some to the boyfriend/taste tester, and a big grin immediately appeared on his face, and the words “Oh! These!” popped out of his mouth. He ate one all in one bite. I bake a lot of cookies, and it’s safe to say that the boyfriend/taste tester hasn’t been given the nickname “Cookie Monster” without merit — he eats a lot of them and would even if I wasn’t baking them — so when he lights up at one in particular, you know it’s worth it.

These freeze well but the caramel will be a little less fluid after defrosting. Don’t worry — they’re still delicious!

The Recipe

From Right at Home
Makes approx. 55 cookies

1 cup / 250mL butter
1 cup / 250mL sugar
1 cup / 250mL brown sugar
2 egg
2 tsp / 10mL vanilla
2 1/2 cups / 625mL flour
3/4 cup / 185mL cocoa
1 tsp / 5mL baking soda

50 – 60 chocolate-covered caramel candies (I used 5 1/2 pkgs of Rolos)

1/2 cup / 125mL sugar

How-To

Beat butter briefly until smooth, then add in sugars and continue to mix until well combined. Mix in eggs and vanilla.

Measure out the flour, cocoa and baking soda, and combine with the wet ingredients above. Mix well until all is moistened and no dry bits are left. Refridgerate for approximately 30 minutes.

Preheat oven to 375 degrees (F) / 190 degrees (C).

Scoop dough by tablespoon (a 1 tbsp cookie scoop works really well for this). Push a candy into the dough and wrap the dough around it so that it’s fully enveloped. Place the sugar in a bowl and roll each ball of dough in it so that it is well covered, and place on a baking sheet. Bake for 7-9 minutes — the cookies should be dry to touch and slightly cracked (don’t over bake!) Allow to cool on sheet for 1 minute before removing to a cooling rack.

Enjoy!