Who loves surprises?? I know I do!!
Flowers on a random Tuesday.
A surprise party for my birthday.
A puppy for Christmas.
A pony for New Years…. hey, I’m just sayin’ …
And a caramel surprise in the center of a delicious chocolate cookie. Yes, surprises are fantastic!
Welcome to day 16 of my Christmas Extravaganza!! There’s lots more to come so be sure to come on back!
These cookies aren’t exactly ‘Christmas-y’ but they were too good not to share. Plus, who ever said that all Christmas cookies had to be laden with peppermint or ginger? Certainly not I. Who am I to stifle your caramel centered dreams?
The chocolate cookie is to die for, the melty caramel makes it killer (albeit, diet killer) but I digress… please make these. Your taste buds will thank you. As will the recipients of these cookies, should you choose to share, of course.
Rolo Stuffed Chocolate Cookies
Adapted from Pillsbury via My Baking Addiction
yield | about 4 dozen cookies
2 ½ cups all-purpose flour
¾ cup unsweetened Cocoa Powder (I used King Arthur’s double dutch dark cocoa)
1 teaspoon baking soda
1 cup sugar
1 cup firmly packed brown sugar
1 cup butter, softened
2 teaspoons pure vanilla extract
48 Rolo® Chewy Caramels in Milk Chocolate; unwrapped (I made half with Rolo’s and half with Brach’s Milk Maid Caramels)
4 oz. vanilla-flavored candy coating, optional
sea salt or crushed candy canes, optional
1. In medium bowl, combine flour, cocoa and baking soda; mix well.
2. In large bowl, combine 1 cup sugar, brown sugar and margarine; beat until light and fluffy. Add vanilla and eggs; beat well. Add flour mixture; blend well. If necessary, cover with plastic wrap; refrigerate 30 minutes for easier handling.
3. Preheat oven to 375°F. For each cookie, with lightly floured hands, shape about 1 tablespoon dough around 1 caramel candy, covering completely. Place dough balls 2 inches apart on ungreased cookie sheets.
4. 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.
For a little extra pizazz: Melt candy coating in the microwave according to package directions. Drizzle over cookies. Sprinkle with salt or crushed candy canes, if that’s you’re thing.
Shipping Safe: YES. Be sure to pack them in a tin or box and make sure that there isn’t any cookie movement. Also, label the box fragile to help it not get tossed around so much.
Make Ahead: You can make the cookie dough 2-3 days ahead of time and keep tightly wrapped in the fridge until you are ready to use. Then simply add the caramels and bake.