Reviewed: Oct. 30, 2007

So delicious! I became a member just so I could compliment your recipe! I'm sending these to my long distance boyfriend in a care package and I'm sure he's going to love them! I'm also bringing them to a potluck at work and to one of my art classes. I want to share them with everyone! I made some of the cookies "open face"; I made a little cup with the dough and pressed 1/4 kraft caramels into it. I prepared the dough 2 days before baking and it was super easy to deal with. I only had problem with leakage in about 2 or 3 in my first batch, but I quickly put an end to that. All you have to do to avoid leakage is make sure you can't see the candy caramel through the dough. make sure there's plenty of dough between the caramel and the cooking sheet.

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Shana

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Reviewed: Oct. 15, 2007

These were delicious. I used rolos and mini reeses peanut butter cups. Everyone liked both but I had more who preferred the reeses. I used green and red sugar sprinkles instead of regular sugar on top for Christmas.

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Tracy95

Cooking Level: Intermediate

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Reviewed: Oct. 7, 2007

One of my favorite cookies! Don't get lazy and skip the fridge. It's a must. thanks for a great recipes.

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THERESA7925

Cooking Level: Intermediate

Home Town: Glen Gardner, New Jersey, USA

Living In: Virginia Beach, Virginia, USA

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Reviewed: Oct. 3, 2007

If I could give these 6 stars, I would! I've made them each of the last 5 Christmas and they are a huge hit. Last year, I tried some with white chocolate in the middle - they were excellent too, though richer even than the caramel ones.

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LTARTER

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Reviewed: Sep. 10, 2007

these are fabulous!! i used a bag of mini peanut butter cups (which are the size of large chocolate chips); they were easy to make & they did not leak. i will make these again & again.

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tall mom

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Reviewed: Jul. 23, 2007

Used milk duds..these cookies were amazing!

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millie24

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Reviewed: Jul. 17, 2007

These cookies are AMAZING! They are super chocolatey and quite rich. Best served warm!

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KRITAS13

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Reviewed: Jun. 30, 2007

This is a simple recipe and the cookies are simply delicious!! I only tried rolos, but will continue to experiment with reese's peanut butter cups, and hershey kisses. I found it helpful to add extra cocoa powder and flour, as well as use cocoa powder when you roll the dough. Lastly, I only kept the dough in the fridge for an hour and it was OK to work with, I'm not sure if you really need to wait 2 hours. Everyone loved these cookies and I will definitely make them again very soon!

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Ms Lisa C

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Reviewed: Jun. 15, 2007

These were very good cookies but i would change the type of candy i used in the middle. i used rieson candys but the middle goes hard when they cool. i think i will try rolo's next time. * Update * I made these again and this time used Mini Reese peanut butter cups and chocolate covered caramels. Everyone seemed to like the peanut butter ones more. One hint for using caramel chocolates, make sure to cover the caramel completely with dough and have no thin spots or cracks; the caramel tends to seep out when the cookie bakes.

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*Lisa*

Cooking Level: Intermediate

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Reviewed: Jun. 9, 2007

A whole lot of work, but people will beg for more. I used Dove chocolates which are more cookie-shaped than Rolos so I think that helped it not ooze when baked.

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Alli G.

Cooking Level: Expert

Home Town: Rockford, Illinois, USA

Living In: Madison, Wisconsin, USA

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Reviewed: May 24, 2007

These cookies were the best cookies I've ever made. I chilled my dough overnight. They were so easy to make that my 3 year old daughter was helping me. 1 bag of Rolo's has about 54-56 pieces in it, so just grab one of those. Don't over cook your cookies, I had two batches, one cooked for 10 min, one for 8 min. The 8 min ones looked more "puffy" and cooled to be superiour in texture. These cookies are just awsome.. if my cookie jar wasn't emptied of them last night, I'd be eating one right now.

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Michelle Woolf

Cooking Level: Intermediate

Living In: Syracuse, Utah, USA

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Reviewed: May 21, 2007

First off, these were very tasty. However, I followed the recipe verbatim and found the dough to be way too sticky to work with. It was almost a batter, even after I chilled it. I made about 4 cookies total before I got completely fed up. I ended up putting it into an 8x8, and pushing rolos and Hershey's kisses down into the batter. It came out great. Very rich, and more cake-like than cookie. I will probably make it again, but I think I'll stick to making it into a cake vs. fighting with the dough.

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Tiffany

Cooking Level: Intermediate

Home Town: Foley, Alabama, USA

Living In: Springfield, Missouri, USA

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Reviewed: May 10, 2007

This was a wonderful cookie! I followed the recipe exactly (without the nuts) and the dough was perfect. Very easy to work with. I used Junior Caramels and didn't have any caramel leak. They didn't seem to melt down as well as Rolos might have, though. The cookies kind of had a lump in the middle, but it made them look homemade and were still awesome! Definitely will make these again.

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Bekah

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Reviewed: Apr. 23, 2007

Wonderful!

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HAZLEID

Cooking Level: Expert

Living In: Bangor, Maine, USA

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Reviewed: Apr. 16, 2007

I really liked the concept of these cookies, but they are too sweet for us. Next time I'll cut the sugars to 3/4c each and add 1/2t of salt. I substituted shortening for the butter and I'll do that again next time I try. I didn't need to refridgerate to be able to roll these, probably due to the shortening. I will certainly try these again, only with the sugar modifications.

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MRFEETYTOES

Cooking Level: Expert

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Reviewed: Feb. 8, 2007

Very good cookie. The only change I made was adding 1/4 cup flour to make the dough easier to work with. I then did not have to refrig the dough. I just lightly floured my hands. Oh, I also drizzled the tops with melted choc chips and almond bark. Will make again!

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jho2003

Cooking Level: Intermediate

Home Town: Lake City, Minnesota, USA

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Reviewed: Feb. 6, 2007

Very Very yummy!!! I made these for the first time for a family cookie exchange and everyone loved them. I made one batch and got 6 dozen cookies. Great and easy to follow recipe. I tried them with rolos, and with mini peanit butter cups both were great.

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amanda c

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Reviewed: Feb. 4, 2007

Jeepy creepies these cookies are good!! Speaking as someone a bit cookie-challenged, it did take a bit for me to get the technique down - using enough dough so the caramel didn't seep out during baking, sticky dough (refridgerating really well is definately the key), but even the "mistakes" are yummy. Next time I make these - and trust me, there WILL be a next time, I will take the advice of a previous reviewer and smush the caramels (I used Rolos) slightly so the fill the cookie a little better - instead of being one yummy surprise right in the middle. Gotta go - all this talk about the cookies is making me want ANOTHER one!!!

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OneBiteRule

Cooking Level: Intermediate

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Reviewed: Feb. 2, 2007

These were better than expected. Actually quite DELICIOUS! I used werthers chewy caramels and added 1/2 t of salt. I didn't have any problem with the dough being too sticky and I didn't even refrigerate it. Thanks for a great recipe.

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wendyn

Cooking Level: Intermediate

Home Town: Little Rock, Arkansas, USA

Living In: Norman, Oklahoma, USA

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Reviewed: Jan. 20, 2007

Great cookies, although i think i rolled them in sugar too much. Next time I wont roll them in sugar.

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Layne

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Caramel Filled Chocolate Cookies

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