Reviewed: Aug. 4, 2011

5 stars! I used home made caramels and thesze turned out great, they're amazing warm with a glass of milk! Yummm! Made these for youth group, I've been mobbed for the recipe.

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Reviewer:

LilChef97

Home Town: Walla Walla, Washington, USA

Reviewed: Dec. 23, 2010

I made these last night and the previous reviewer was right-- they are very messy! Unfortunantely, I did not add the extra 1/2 cup of flour which would have helped tremendously, but they still came out OK. They flattened out in the oven, and did not look like the picture, but the caramel didnt ooze and they still tasted great. I would highly recommend letting the cookies cool for at least 20 min before you try removing them off the pan, because if they do not harden up somewhat you will end up smushing them or they will break apart.

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Reviewer:

yellowzealot

Cooking Level: Intermediate

Home Town: Waterford, Michigan, USA

Reviewed: Dec. 22, 2010

These cookiees are perfect! Chcolatey and chewy! I used rolos for the center and did not coat them with anything but a little sugar. They don't need it! They are great warm and even better when they have cooled down. If you take these to any function people will LOVE it!! They always do!

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Reviewer:

Autumn

Reviewed: Dec. 22, 2010

I have made these serveral times now and they are amazing!! They are best when they just come out of the oven so that the caramel is warm or just slightly warmed up.

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Reviewer:

Kernie25

Reviewed: Dec. 21, 2010

I've been trying to create my own "Rolo" cookie. This is the PERFECT recipe! My friend who requested it gets them every for his birthday. Thank you for putting this out there, it would have taken me forever doing this on my own.

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Reviewer:

Heather

Cooking Level: Intermediate

Home Town: Oceanside, California, USA

Living In: Point Of Rocks, Maryland, USA

Reviewed: Dec. 17, 2009

AWESOME!!! Although I would cut the sugar to 1/2 cup, it was a little too sweet. I used a Cadbury Caramilk bar for the filling instead and that worked out great. Putting the chocoloate in the freezer first is also a good trick.

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Reviewer:

giggles

Reviewed: Dec. 22, 2008

This is a great cookie. It almost taste like a brownie. They only thing that I did different was, I didn't add the nuts, just because I don't like nuts. I also didn't add the sugar at the top, just because. I will tell you that they are very messy to make and you MUST work in tiny stages and to make sure not to let the dough get room temp. I did only use the little caramel pieces and not the chocolate covered ones, because they were on sale, of course! They were a hit at my work Christmas party!!!

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Reviewer:

jbpuppylove

Cooking Level: Expert

Home Town: Ruston, Louisiana, USA

Living In: Edmond, Oklahoma, USA

Reviewed: Jan. 31, 2008

Awesome. I've made these cookies about 6 times now and everyone loves them. Use good quality butter because it really affects the flavor of these cookies. Rolos work prefect, peanut butter cups or Andes mints might be yummy too.

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Reviewer:

HEATHER87T

Reviewed: Sep. 18, 2007

These are my favorite cookie ever!!!!!! Everyone I make them for just rave about them!

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Reviewer:

Ms. Andrea

Reviewed: Dec. 2, 2006

This is the third time I made these cookies and I mistakingly used this recipe instead of the better one (the one in the website's book). This was the only time that the entire batch of cookies were ruined by being stuck to the pans - a waste of $50 and three hours (between driving, buying the ingredients, preparing, and cooking). I did everything that the recipe called for, and the difference between this recipe and the better one is that this only calls for 30 minutes of cooling time versus a minimum of two hours. Awful recipe. Get the better one.

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