Caramel-Stuffed Chocolate Cookies
Dec 09, 2013 01:20PM ● Published by Cate Reynolds
2 1/2 cups flour
3/4 cup unsweetened cocoa
1 tsp. baking soda
1 cup sugar
1 cup brown sugar
1 cup butter, softened
1 tsp. vanilla
48 chocolate caramel candies (we used Rolo’s)
Preheat the oven to 375 degrees. Line two baking sheets with parchment paper. In a bowl, mix together flour, cocoa and baking soda. In the bowl of a stand mixer, combine sugar, brown sugar and butter until light and fluffy. Add vanilla and mix well. Add in eggs, one at a time, and mix until combined. Add in flour mixture and mix until combined. Take 1 tablespoon of dough and lay it in your hand. Take a caramel candy and put it in the center, then top with another tablespoon of dough to completely cover. Place on the baking sheet about 2 inches apart. bake for 12 to 15 minutes until the cookies set and begin to slightly crack. Transfer to a wire rack to cool.
Makes approximately 48 cookies.