1 cup butter, softened
1 cup white sugar, plus 1 tablespoon
1 cup packed light brown sugar
2 teaspoons vanilla
2 1/2 cups flour, plus 1/4 cup
3/4 cup cocoa
1 teaspoon baking soda
2 Heath candy bars
1 bag Rolo chewy caramels
Preheat oven to 375 degrees.
In a medium bowl, beat butter and sugars until fluffy, then add eggs and vanilla and beat well.
In a separate bowl, mix 2 1/2 cups flour, cocoa, and baking soda.
Add flour mixture to sugar mixture a little bit at a time and blend well.
If the dough feels too sticky, sprinkle in a little extra flour.
Cover and chill dough in fridge for about 30 minutes.
Chop Heath bars into small pieces.
Place in a small bowl and toss with 1 tablespoon sugar.
Once dough has chilled, wrap a piece around each caramel, forming a 1-inch ball and covering the candy completely.
Dip top of the dough ball into the candy topping and place on parchment lined baking sheet.
Bake for 7 to 10 minutes.
Cookies will look quite soft, but do not overbake.
Cool in pan slightly, then move to a rack or the counter to finish cooling.
Store in a covered container.
Makes about 4 dozen.
Parenting.com December/January 2009