When I first made these, I used half-inch cubes of hard plain caramel candy and wrapped the dough into little balls around the caramel. Because I am allergic to nuts, I had to omit them. I decided to omit the cocoa powder and up the vanilla extract a tiny bit in half of my dough to make a basic vanilla version, and dipped them in some sprinkles before popping them in the oven.
Fresh out of the oven, the caramel was warm and runny, which complemented the cookie itself very well. Once they cooled off, however, the caramel hardened back up, which made the cookies a little difficult to eat. Regardless, I brought them to school one time and nearly all of them disappeared.
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When I first made these, I used half-inch cubes of hard plain caramel candy and wrapped the...