Day 16: Caramel Surprise Chocolate Cookies

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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!

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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.

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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
2 eggs
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

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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.

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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.


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