I followed the advice of the other reviews and added an extra 1/2 c. flour, 1/2 tsp salt, and 1/2 c. cocoa. For the middle, I tried rolos and also Hershey's chocolate creme filled caramel classics. They pretty much tasted the same to me and my husband, so I opted for the caramel classics, since they were cheaper :) I used an 18/10 gauge cookie dough scoop, which made a lot more than 48 cookies, and made assembly really easy too. If you make the cookies this way, don't refrigerate the dough since it gets too hard, but just take a scoop of dough, press the caramel into the center and seal it in. I didn't add any of the nuts into the dough, I only dipped the top and it seemed like there were plenty of nuts. I did have a bit of a problem with them falling off though, maybe I didn't press them into the top far enough. I also lined my sheets with parchment paper and baked for 10 minutes. Wow, great cookies though!
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I followed the advice of the other reviews and added an extra 1/2 c. flour, 1/2 tsp salt, and...