This week I decided to make Caramel Filled Cookies since it was so rainy and my dad loves my chocolate cookies. The caramel is a nice surprise when you take a bite and since I used Rolo candies in the middle, the caramel continued to be soft several days after I made these. If you want more caramel in the cookies, you can use small caramels in the center, however you will need to microwave the cookie before eating it so that the caramel will soften again. I hope you enjoy!
Ingredients:
Directions:
1. Heat oven to 350°F.
2. Stir together flour, cocoa, baking soda and salt. Beat butter, sugar, eggs and vanilla in large bowl until fluffy. Gradually add flour mixture, beating well.
3. Take heaping tablespoons of dough and roll it into a ball. Flatten the dough balls with the palm of your hand and place one Rolo in the middle of the flattened dough. Carefully wrap the Rolo in the dough and form a ball. Make sure no part of the Rolo is showing.
4. Bake for 8-10 minutes.
Makes about 4 dozen cookies
Ingredients:
- 2 1/2 cups all-purpose flour
- 2/3 cup Unsweetened Cocoa
- 3/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup (2 sticks) butter or margarine, softened
- 1-1/2 cups sugar
- 2 eggs
- 2 teaspoons vanilla extract
- 6 packages of Rolos
Directions:
1. Heat oven to 350°F.
2. Stir together flour, cocoa, baking soda and salt. Beat butter, sugar, eggs and vanilla in large bowl until fluffy. Gradually add flour mixture, beating well.
3. Take heaping tablespoons of dough and roll it into a ball. Flatten the dough balls with the palm of your hand and place one Rolo in the middle of the flattened dough. Carefully wrap the Rolo in the dough and form a ball. Make sure no part of the Rolo is showing.
4. Bake for 8-10 minutes.
Makes about 4 dozen cookies