The reviewer gave this recipe 4 stars. This recipe averages a 4.7 star rating.
Reviewed: Dec. 29, 2004
I have made these the last 2 years in a row for cookie exchange parties. I used mini peanut cups last year and they were great. This year I did the PB cups again and also tried the Rolo's. I think I will stick to the PB cups next time. The rolos leaked out the bottom and made quite a mess. The taste was great though. I will probably make these again next year!
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Cooking Level: Intermediate

Home Town: Hermitage, Pennsylvania, USA
Living In: Simpsonville, South Carolina, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed: Dec. 26, 2004
Delicious holiday cookie; I used half of a snack-size Heath bar in each cookie and they came wonderful! Thank you for a great recipe :)
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The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed: Dec. 26, 2004
These went on my Christmas cookie plates this year. The dough is very easy to work with and covers the candy quite well. The cookie tastes like a brownie with caramel in the middle. I would recommend cooling them on a flat surface, not wire racks. The caramel oozed out of some of the cookies and got stuck on the wire.
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Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed: Dec. 26, 2004
I had to add another 1/4 cup of flour, but other than that, these were great! I've got orders from family to make more. For future reference... mini rolos need about 20g of dough and normal rolos need 25g. I sliced the dough and wrapped it around the rolo - had very few that spilled out but they still tasted good. Enjoy. We did and will again. Thanks
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The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed: Dec. 25, 2004
Everyone in my family wants the recipe for these cookies. And, they really are not hard to make!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed: Dec. 25, 2004
this recipe was very time consuming but the end result was wonderful. After chilling the dough i found spraying pam on my handswhile I form the cookies and put them on the cookie pan worked wonderfully and had hardly any problems with the dough being hard to work with. I had no problems with leekage and used Milkyway Caramels along with Rolo's and Reeses peanut butter cups. Everyone loved them! The only problem I had was the middle cooking completely. Some said that they seemed a but undercooked, maybe I will leave them in longer. Great recipe, will do again for next christmas!!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed: Dec. 24, 2004
I omitted the nuts, used Rolo candies, and refrigerated the dough overnight. Otherwise I followed the recipe exactly and they were wonderful. I did not find that the dough was too difficult to work with as long as it was kept cold. These will be a great addition to my Christmas cookie tray!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed: Dec. 21, 2004
I omitted the nuts, used a half oz ice cream scoop, scooped up the dough, pressed a Rolo in the middle and smooshed the excess over to close...voila! no blow outs... I dipped the tops in non pareils in holiday colors and also sanding sugar, both were great at a recent cookie exchange.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.7 star rating.
Reviewed: Dec. 21, 2004
I used Milk Duds for this and I thought they were a bit too chewey for such a soft cookie. The dipping in the walnut/sugar mixture didn't stick very well. Next time, I'd try a different center and melt a piece of chocoate on the tops when they come out of the oven instead of the dipping.
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The reviewer gave this recipe 1 stars. This recipe averages a 4.7 star rating.
Reviewed: Dec. 20, 2004
These are awful! I don't know what everyone is talking about because all of my friends agree that these were very bland.
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Cooking Level: Intermediate

Home Town: Louisville, Kentucky, USA
Living In: Tampa, Florida, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed: Dec. 20, 2004
Yum Yum and more yum!!! Very good!! ONly problem was that i ran out of my 48 rolos way before i did the dough. So good!! Definitely will make again!!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed: Dec. 20, 2004
This cookie is great! I made them brought them to work and one girl said it was the best cookie she ever had and she said she doesn't eat a lot of sweets.I do think warming the cookie the nest day is the best way to eat it, as the caramel hardens a bit. I also think using rolo's would be a great idea.I have to say they're really great and expect to eat more then one!!!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed: Dec. 19, 2004
This is the second Chrismas I've made these cookies and they are always a hit. The only thing I change is I use Hershey Kisses instead of caramel candies. I especially like the Dark Chocolate Hershey Kisses. Thanks for the recipe!
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Cooking Level: Intermediate

Home Town: Lynchburg, Virginia, USA
Living In: Fredericksburg, Virginia, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed: Dec. 18, 2004
Excellent recipe for an aweszome tasting cookie. As a novice in the kitchen, I did't find this one very hard to do at all. Hint: Keep the dough in the fridge for 24 hours as well as the rolo's. Much easier to handle. Success with the family again.!! Thanks!!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed: Dec. 15, 2004
These were amazing! I don't think that they were difficult to make at all. My three year old daughter and I had a blast putting them together. I can see how the dough gets sticky if not refrigerated for sure, so definitely do that. I also added slightly more flour. Plus, since I am a pregnant chocoholic, I doubled the cocoa. I took another reviewers advice about storing them in a container with a piece of bread at the bottom. It totally works! Yum yum!
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Cooking Level: Expert

Home Town: Tulsa, Oklahoma, USA
Living In: White Stone, Virginia, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed: Dec. 13, 2004
My family and I loved these cookies. I read some of the reviews about them being dry, so I sdid add an extra 1/4 cup butter. I have had them in a container for 4 days no and they are still moist and fresh. YUMMY!!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed: Dec. 10, 2004
SOOO wonderful! They were actually very easy to make I thought and I didn't change a thing (except for the fact that I didn't mix walnuts into the dough, just on top.) Many of my work friends asked for the recipe and said they were unbelieveable. YAY!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.7 star rating.
Reviewed: Dec. 9, 2004
Awesome cookie! I took all of the advice from fellow bakers and added more flour and more cocoa and I added a dash more of Baking soda the 2nd batch. I didn't use walnuts though. They were fairly easy too. I kept the dough in the fridge while they baked to keep it the right consistency. All in all, I will make these again. My kids thought they tasted like brownies! I can't wait to exchange them at the cookie swap!! They are definitley going to win best cookie!
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed: Dec. 9, 2004
Great cookies! I didn't have any walnuts, so I substituted pecans. Also used regular caramels. Everyone loved them. I will definitely make them again.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed: Dec. 9, 2004
Absolutely the best chocolate/caramel cookie out there. Best served slightly warm.
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Cooking Level: Intermediate

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