have a cookie swap coming up? or if you want to be indulgent and make some for yourself…don’t worry i won’t tell. here’s a few i found that you need to try.
Caramel Filled Chocolate Cookies
preheat oven to 350. unwrap 48 Rolo candies.
2 1/2 c. flour
3/4 c. unsweetened cocoa
1 t. baking soda
–Beat until light and fluffy:
1 c. sugar
1 c. brown sugar
1 c. margarine,(2 sticks) softened
2 eggs, one at a time
2 t. vanilla
1/2 c. chopped nuts(we omitted )
for each cookie, with floured hands, shape about 1 T. dough around 1 caramel candy(Rolos) covering completely. in a small bowl, combine remaining 1/2 c. nuts and 1 T. sugar. press one side of each ball into nut mixure. place, nut side up, 2 ” apart on ungreased cookie sheet. bake 7-10 minutes or until set ans slightly cracked. cool 2 minutes on cookie sheet: remove from cookied sheets to wire rack to cool completely.
–Melt white chocolate.. and drizzle over cookies. yield 4 dozen cookies.
- stainless steel cookie sheets are best for baking. if you’re dark pans have baked on grease that won’t come off, it’s time to buy new pans.
- for the easiest no stick cookies use splat mats or parchment paper.
- to measure flour, fluff it first by scooping it up and pouring it back into the canister a few times. then scoop the flour and level with knife to get the perfect amount. don’t pack your flour into the measuring cup.
- most of the time nuts are an optional ingredient. but if a recipe calls for ground nuts it’s not so optional. the nuts are actually replacing some flour and fat. so if you choose to opt for no nuts add more flour and fat to counter act the substitution. (cocoa is also a flour replacement).
- pay close attention to the amount of time a cookie must stay on the sheet before it can be moved to a cooling rack. otherwise the cookie could crumble.