The reviewer gave this recipe 3 stars. This recipe averages a 4.54 star rating.
Reviewed: Apr. 6, 2009
It took such a long time! Even though I chilled the dough,within minutes of taking it out, the dough was melting in my hands. Also, my first batch was too soft when I followed the 10 minute bake time. So for the second and third batches (I had to bake 3 batches to finish the dough!) I baked it for 25 minutes and it turned out better.
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The reviewer gave this recipe 1 stars. This recipe averages a 4.54 star rating.
Reviewed: Mar. 23, 2009
This recipe was a frustration for me! When I was mixing the first ingredients, gooosh, the smell was amazing! I followed all steps exactly (expect I didn't used pecans) but all started to fail when I start warping the caramels.. it's impossible to do it with your hands, and flour doesn't help a bit. I start doing it with two spoons, it was ok. When I took it from the oven, my God! The caramel was completely melted into the cookie sheet and I barely could move the cookies without breaking them. The taste was not what I expected, and I chocolate and caramel are my favorite flavors in the world. I didn't liked this cookies at all.. :(
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Cooking Level: Beginning

Home Town: Lisbon, Lisboa, Portugal

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The reviewer gave this recipe 5 stars. This recipe averages a 4.54 star rating.
Reviewed: Mar. 18, 2009
Holy cow! These were good! I realized I didn't have cocoa after mixing the wet igredients so I melted 1 1/4 cups of chocolate chips and added it to the wet ingredients instead. After adding rolos I tried out cherry cordial kisses, and assorted mini chocolate bars (milky way, three musketeers, twix etc.) they were amazing. I didn't add the white chocolate, and I only rolled half of them in sugar. They were amazing! The only problem with so many varieties, is you have to try every one!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.54 star rating.
Reviewed: Mar. 16, 2009
These were great and gone in a flash at a church dinner. My wife made these and at least 4 or 5 people came and asked for the recipe with one saying they were the best cookie ever. They were chewy and excellent. Will definitely be doing again. She took the minature peanut butter cups and cut them in half and used those, and those were the best.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.54 star rating.
Reviewed: Mar. 3, 2009
Wonderful recipe! I have made these several times and they are always a hit! I keep them premade in the freezer, and when I have company just pop them right into the oven and serve them warm - you don't need the drizzle on top, they are delicious without it. I also like many other reviewers use rolos.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.54 star rating.
Reviewed: Dec. 30, 2008
Awesome! Word of advice though- do NOT cool on wire racks! The caramel will fall right out of the soft cookie! I put parchment paper on top of the rack after the first few cookies emptied themselves out.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.54 star rating.
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Reviewed: Dec. 22, 2008
Instant keeper. I omitted the pecans, used 26 caramels (recipe made 26 cookies), slightly warmed and flattened and I was out of white chocolate chips so I used butterscotch. Very good!
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Cooking Level: Expert

Living In: Salem, Oregon, USA

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The reviewer gave this recipe 3 stars. This recipe averages a 4.54 star rating.
Reviewed: Dec. 22, 2008
I thought these would be perfect for my taste, but I was shocked when I didn't love them. They were just *shrug* okay. I think the flavor is too subtle and creamy - it needs something to jump out, flavour wise. Maybe cinnamon? I used the rolos and they came out fabulously gooey.
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Cooking Level: Expert

Home Town: Penzance, Cornwall, England, U.K.
Living In: College Station, Texas, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.54 star rating.
Reviewed: Dec. 10, 2008
I have been making these cookies for years and everyone loves them! I use Rolos as well and find it works best if I let the dough sit in the refrigerator for a couple of hours before I wrap them around the candies, it makes it much easier to work with. Since it is a time consuming recipe, I always at least double the recipe. When I make the cookies I put the balls of dough (uncooked)on a cookie sheet and put them in the freezer for an hour, then you can transfer them to a freezer bag--you have a bunch already made up and can make as few or as many as you want when you want some!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.54 star rating.
Reviewed: Dec. 9, 2008
Excellent cookie! With a very fudgie base, I found using a cookie baller and a floured finger to work best for stuffing the 'ball'. load up the scoop, squish a rolo inside, and seal. I also did not drizzle choc. over the top (didn't have any :)and they were great just like that. I doubled the recipe and got just over 6 dozen evenly sized balls... one perk about the cookie scoop!
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Home Town: Des Moines, Iowa, USA
Living In: Polk City, Iowa, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.54 star rating.
Reviewed: Dec. 6, 2008
I have made these cookies several times. They are best warm out of the oven. I use rolos and leave out the pecans. They dough is sticky when you have to put it around the rolo. I have found that if you spray your hands with some Pam it helps.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.54 star rating.
Reviewed: Dec. 5, 2008
These are sooo good! I used caramel and mint hershey kisses. I skipped the white chocolate at the end. They are so good they don't even need it.
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Cooking Level: Intermediate

Living In: Medina, Ohio, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.54 star rating.
Reviewed: Nov. 11, 2008
Just wondering why use 48 chocoalte covered carmels to make 18 cookies??? Think it's a typo. Anyways, my grandma use to make these all the time and they are wonderful.
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Cooking Level: Expert

Home Town: Edmonton, Alberta, Canada

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The reviewer gave this recipe 5 stars. This recipe averages a 4.54 star rating.
Reviewed: Jul. 11, 2008
I made over 300 of these for our fellowship's Vacation Bible School and everyone LOVED them. We baked them right there on the campus so they were still warm and nicely gooey. I didn't bother with the white chocolate drizzled over the top to make things easier. (I also made one that had a York peppermint patty in it instead of a Rolo and that one was even better than the original.) Mine didn't look like the ones in the picture. Mine flattened out a lot more and had deep cracks like molasses cookies. Now, if you'll excuse me, I need to print up copies of the recipe for the many people who requested it from me.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.54 star rating.
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Reviewed: Jun. 21, 2008
Really good cookies. My 9 year old sells cookies to family and friends to make extra money. After reading the recipe name, he decided he wanted to add these to his offerings. I thought it might be too complicated for him after reading other reviewers comments about the difficulty of the dough. He didn't have any issues getting the dough around the caramels. Of course, he made them completely by himself so he may have added or omitted something that I don't know of (lol). I think next time he makes them, I will melt down the caramels and put into candy molds to flatten out as the cookies were pretty tall and would come out prettier if flatter.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.54 star rating.
Reviewed: Feb. 6, 2008
These are phenomenal!!!! These will be the new "go-to" cookies in our house. They are rich, so it is easy not to over-indulge. It is easy to over do it on the sugar coating; a little goes a long way on the final product.
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Cooking Level: Beginning

Home Town: Mason City, Iowa, USA
Living In: Madison, Wisconsin, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.54 star rating.
Reviewed: Dec. 12, 2006
I have made this recipe several times- it is always a hit! People love it! I use Rolos and I don't bother with the white chocolate, it is decadent enough without it. Awesome recipe.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.54 star rating.
Reviewed: Jan. 2, 2005
These were delicious..time consuming but worth it..I used Brachs caramels..Next time I will try Kraft..caramels were a bit hard and chewy..Hoping a different brand might be more tender.
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Cooking Level: Expert

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The reviewer gave this recipe 4 stars. This recipe averages a 4.54 star rating.
Reviewed: Sep. 22, 2004
These are fabulous-tasting and no one has ever resisted them. I would have given them a 5 except that I found wrapping the dough around the candies to be a bit of a challenge. Be sure to create a complete seal around the candies--otherwise the goo will spill out, which is fine if they are just for you (chocolate is chocolate!) but it doesn't work well if you're presenting them to friends or family. Still, they are highly decadent, even without the white chocolate, which I omitted.
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Cooking Level: Intermediate

Living In: Houston, Texas, USA

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