Mmmmm..... caramel and chocolate! Two of my most favorite things! Ok now put them in the center of a delicious chewy chocolatey cookie, and what do you get?
Serious Chocolatopia!
Better make a double batch and have lots of ice cold milk on hand. These are to die for!
2 1/4 c. flour
3/4 c. unsweetened cocoa
1 tsp. baking soda
1 c. sugar
1 c. brown sugar, firmly packed
1 c. butter, softened
2 tsp. vanilla
2 eggs
48 Rolo caramel candies
Preheat oven to 375 degrees. Lightly spoon flour into measuring cup, level off. In small bowl combine flour, cocoa, and baking soda; blend well. In large bowl, beat sugar, brown sugar and butter until light and fluffy. Add vanilla and eggs, beat well. Mix together the dry ingredients with the wet. Flour your hands. Shape dough around each Rolo, covering completely.
Bake at 375 degrees for 7-10 minutes or until set and slightly cracked. Cool for about 5 minutes. Remove from cookie sheet to a flat surface to cool.
Tip:
I've seen versions of this recipe that include chopped pecans or other nuts. Not only do they include 1 cup of chopped pecans stirred into the cookie dough, but they also include pressing one side of each ball into a mixture of 1/2 cup pecans and 1 tbs of sugar. Then you place them pecan side up on your baking sheet and bake as usual.
As much as I like pecans, I like these cookies better without them and besides, my brother Denny doesn't like nuts, so I'll save the pecans for another recipe.
Ok Den? Happy now????????
2 comments:
YUM...I remember these. So good, but then again, everthing you make is!!!
I chose these for our annual girls "cookie night" and they were a big hit!! Thanks!!!
~your star student :)
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