Ingredients
Units Scale
- 2 1/2 cups flour all purpose flour
- 3/4 cup dark baking cocoa
- 1 teaspoon baking soda
- 1 cup sugar
- 1 cup firmly packed brown sugar
- 1 cup unsalted butter (softened)
- 2 teaspoons vanilla
- 2 eggs (room temperature)
- 48 chocolate covered caramels (like Rolos, unwrapped)
Instructions
- In medium bowl, combine flour, cocoa and baking soda; mix well. Set aside
- In large bowl, combine sugar, brown sugar and butter. Beat until light and fluffy, about 2 minutes. Mix in vanilla and eggs; beat well. Slowly add flour mixture. Mix well. Cover with plastic wrap; refrigerate 1 hour.
- Preheat oven to 375°F. For each cookie, with floured hands, shape about 1 tablespoon dough around 1 caramel candy. Cover completely.
- Place 2 inches apart on ungreased cookie sheets.
- Bake at 375°F for 7 to 10 minutes or until set and slightly cracked. Cool 2 minutes; remove from cookie sheets. Cool on wire rack for 15 minutes or until completely cooled.
- Prep Time: 1 hour 30 minutes
- Cook Time: 8 minutes
- Category: Dessert