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Caramel Filled Chocolate Cookies

SUBMITTED BY: Lisa PHOTO BY: homeschooler3

"Chocolate cookie dough is wrapped around caramel filled chocolate candies. We have these at Christmas time each year. They are delicious! Hope you enjoy them too."

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PREP TIME	20 Min
COOK TIME	10 Min
READY IN	3 Hrs
Original recipe yield 4 dozen

SERVINGS

(Help)

Servings
USMETRIC

INGREDIENTS (Nutrition)

1 cup butter, softened
1 cup white sugar
1 cup packed brown sugar
2 eggs
2 teaspoons vanilla extract
2 1/4 cups all-purpose flour
1 teaspoon baking soda
3/4 cup unsweetened cocoa powder
1 cup chopped walnuts
1 tablespoon white sugar
48 chocolate-covered caramel candies

What to Drink?
	Port
	Hazelnut Irish Cream
	Coffee

DIRECTIONS

Beat butter until creamy. Gradually beat in white sugar and brown sugar. Beat in eggs and vanilla. Combine flour, baking soda, and cocoa. Gradually add to butter mixture, beating well. Stir in 1/2 cup walnuts. Cover and chill at least 2 hours.
Preheat oven to 375 degrees F (190 degrees C).
Combine remaining 1/2 cup nuts with the 1 tablespoon sugar. Divide the dough into 4 parts. Work with one part at a time, leaving the remainder in the refrigerator until needed. Divide each part into 12 pieces. Quickly press each piece of dough around a chocolate covered caramel. Roll into a ball. Dip the tops into the sugar mixture. Place sugar side up, 2 inches apart on greased baking sheets.
Bake for 8 minutes in the preheated oven. Let cool for 3 to 4 minutes on the baking sheets before removing to wire racks to cool completely.

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REVIEWS

Reviewed on dec. 18, 2003 by MASKSOFNOH

This is an EXCELLENT cookie! They turned out wonderful!!! I read all of the advise of the... MORE

Reviewed on apr. 4, 2003 by allison125

These cookies were a big hit at my Cookie Exchange party. I used Rolos, and I did notice that... MORE

Reviewed on dec. 18, 2003 by KRISTINR

Full Review

The reviewer gave this recipe 5 stars. This recipe averages a 4.69 star rating.

KRISTINR
dec. 18, 2003

I decided to make these last night for a family reunion coming up-I read ALL 130 reviews before starting and was prepared to do battle with sticky dough and a time consuming process. Well, I had ZERO problems making these cookies. I did a couple things different from the recipe. #1 Add 1/2 tsp salt. Those who stated the cookies are somewhat bland without the caramel, it is because there is no salt in the dough. #2. Add 1/4 -1/2 cup more cocoa-they are delicious with this, and it makes the dough less sticky. #3 PARCHMENT PAPER! Use it on the cookie sheets-even the cookies which "exploded" were fully contained on the paper. I cooked the cookies for 10 minutes-mine hardly spread at all. Then cooled for 5-10 minutes on the tray and slipped them right off onto cooling racks. Not one single cookie leaked through the cooling rack. Also, my dough sat out at room temp the whole time-I put it in the freezer for 15 minutes while I unwrapped the candies (which by the way, I used Riesens-much better than Rolos) - I baked them on and off for 4 hours and I did not need to chill the dough. I made a DOUBLE batch of these-I think they awesome and very easy!

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30 users found this review helpful

I decided to make these last night for a family reunion coming up-I read ALL 130 reviews... MORE

Reviewed on dec. 12, 2003 by MOM23BOYS

These cookies were a hit with everyone who tried them. I used Caramellow bars for my... MORE

Reviewed on dec. 21, 2005 by SFARNS303

Update 12/2005-I made these again this year and the first batch used 1/2 butter & 1/2 butter... MORE

Reviewed on dec. 22, 2003 by SABROSAHINDLEY

My sister and I really liked these cookies. My husband thought they were just average. ... MORE

Reviewed on sep. 14, 2008 by Baricat

Full Review

Baricat
sep. 14, 2008

Part drop cookie, part chewy brownie, 100% fabulous!! Could not find Rolos at my grocery store, so used the caramel-filled Hershey's kisses with great results. For those who find the dough too sticky and difficult to work with, keep a small dish of water close by your work area, and dip the tips of your fingers in the water, shaking off excess, before molding the dough around the candy piece. The dough won't cling to your fingers then, and it makes refrigerating unnecessary. Be sure not to overbake, and make sure you calibrate your oven, because unless the temperature is accurate, you won't get the endorphin-inducing chewy chocolate fix you crave. I skipped the nut/sugar dip because I wanted to finish them another way. Although it was unnecessary for texture or flavor, I frosted them for looks, making these "Triple Threat Fudge Cookies" as I billed them. Nice frosting that sets up unsticky in about 2 hours: Mix together 3 Tb soft butter, 3 Tb unsweetened cocoa powder (I used Hershey's), a pinch of soda, 1 tsp vanilla, 1 Tb light corn syrup, and 1 cup powdered sugar. Added in, tsp by tsp, enough milk to make it spreadable. Frost cookies while still a little warm (about 8-10 minutes after removing from oven.) I got rave reviews all around, with one fan giving them a "10 on the swoon meter." Thank you for the phenomenal recipe.

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17 users found this review helpful

Part drop cookie, part chewy brownie, 100% fabulous!! Could not find Rolos at my grocery... MORE