Saturday, June 13, 2009

Recipe: Million-dollar Caramel Cookies

1 cup butter, softened
1 cup white sugar, plus 1 tablespoon
1 cup packed light brown sugar
2 eggs
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. December/January 2009
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