Can I just say "YUM"! Caramel and chocolate are a timeless combination, and with a little crunch of added sugar on the outside of the cookie, these are just hard to beat.Note: The dough requires chilling time! I forgot to check for that and ended up having to stick it in the freezer for 30 minutes.....it worked, but I would prefer the refrigeration method. So plan ahead!
1-1/2 cups all purpose flour
1 cup whole wheat flour (preferably white whole wheat)
3/4 cup unsweetened cocoa
1 tsp baking soda
1/2 tsp salt
2 sticks butter, softened
1 cup white sugar
1 cup light brown sugar, packed
2 large eggs, room temperature
2 tsp vanilla
48 Rolos (or substitute peanut butter cups or plain caramels)
1 cup whole wheat flour (preferably white whole wheat)
3/4 cup unsweetened cocoa
1 tsp baking soda
1/2 tsp salt
2 sticks butter, softened
1 cup white sugar
1 cup light brown sugar, packed
2 large eggs, room temperature
2 tsp vanilla
48 Rolos (or substitute peanut butter cups or plain caramels)
Additional sugar, for rolling (optional)
Sift together the flours, cocoa, baking soda, and salt in a small bowl. Set aside.
Combine the butter and sugars, beat until smooth and creamy, about 2 minutes. Add the eggs one at a time, incorporating the first before adding the second. Stir in the vanilla. Add the flour mixture and stir just until incorporated. Scrape dough into a plastic bag and chill for at least 2 hours.
When you are ready to bake, preheat the oven to 350° F. Divide the dough into quarters, and work with one section at a time. Divide a quarter into 12 equal pieces of dough. Make sure you have unwrapped all the foil from your Rolos! Shape each piece of dough around a Rolo so that it is completely covered, and then roll between your palms back into a ball. Roll the cookie in additional granulated sugar, if desired, and place on a parchment lined baking sheet, sugared side up. Repeat with remaining dough. Bake until the tops are firm and cookies are set, approximately 12 minutes. If you feel like the cookies are a bit too puffy looking you can press them down a bit right after they come out of the oven, but don't push too hard! You don't want to squish the caramel out. Let sit on the pan for a few minutes, and then transfer to a rack to cool completely.
Makes 48 delicious cookies!
Sift together the flours, cocoa, baking soda, and salt in a small bowl. Set aside.
Combine the butter and sugars, beat until smooth and creamy, about 2 minutes. Add the eggs one at a time, incorporating the first before adding the second. Stir in the vanilla. Add the flour mixture and stir just until incorporated. Scrape dough into a plastic bag and chill for at least 2 hours.
When you are ready to bake, preheat the oven to 350° F. Divide the dough into quarters, and work with one section at a time. Divide a quarter into 12 equal pieces of dough. Make sure you have unwrapped all the foil from your Rolos! Shape each piece of dough around a Rolo so that it is completely covered, and then roll between your palms back into a ball. Roll the cookie in additional granulated sugar, if desired, and place on a parchment lined baking sheet, sugared side up. Repeat with remaining dough. Bake until the tops are firm and cookies are set, approximately 12 minutes. If you feel like the cookies are a bit too puffy looking you can press them down a bit right after they come out of the oven, but don't push too hard! You don't want to squish the caramel out. Let sit on the pan for a few minutes, and then transfer to a rack to cool completely.
Makes 48 delicious cookies!
Can I just say "YUM"! Caramel and chocolate are a timeless combination, and with a little crunch of added sugar on the outside of the cookie, these are just hard to beat.Note: The dough requires chilling time! I forgot to check for that and ended up having to stick it in the freezer for 30 minutes.....it worked, but I would prefer the refrigeration method. So plan ahead!
1-1/2 cups all purpose flour
1 cup whole wheat flour (preferably white whole wheat)
3/4 cup unsweetened cocoa
1 tsp baking soda
1/2 tsp salt
2 sticks butter, softened
1 cup white sugar
1 cup light brown sugar, packed
2 large eggs, room temperature
2 tsp vanilla
48 Rolos (or substitute peanut butter cups or plain caramels)
1 cup whole wheat flour (preferably white whole wheat)
3/4 cup unsweetened cocoa
1 tsp baking soda
1/2 tsp salt
2 sticks butter, softened
1 cup white sugar
1 cup light brown sugar, packed
2 large eggs, room temperature
2 tsp vanilla
48 Rolos (or substitute peanut butter cups or plain caramels)
Additional sugar, for rolling (optional)
Sift together the flours, cocoa, baking soda, and salt in a small bowl. Set aside.
Combine the butter and sugars, beat until smooth and creamy, about 2 minutes. Add the eggs one at a time, incorporating the first before adding the second. Stir in the vanilla. Add the flour mixture and stir just until incorporated. Scrape dough into a plastic bag and chill for at least 2 hours.
When you are ready to bake, preheat the oven to 350° F. Divide the dough into quarters, and work with one section at a time. Divide a quarter into 12 equal pieces of dough. Make sure you have unwrapped all the foil from your Rolos! Shape each piece of dough around a Rolo so that it is completely covered, and then roll between your palms back into a ball. Roll the cookie in additional granulated sugar, if desired, and place on a parchment lined baking sheet, sugared side up. Repeat with remaining dough. Bake until the tops are firm and cookies are set, approximately 12 minutes. If you feel like the cookies are a bit too puffy looking you can press them down a bit right after they come out of the oven, but don't push too hard! You don't want to squish the caramel out. Let sit on the pan for a few minutes, and then transfer to a rack to cool completely.
Makes 48 delicious cookies!
Sift together the flours, cocoa, baking soda, and salt in a small bowl. Set aside.
Combine the butter and sugars, beat until smooth and creamy, about 2 minutes. Add the eggs one at a time, incorporating the first before adding the second. Stir in the vanilla. Add the flour mixture and stir just until incorporated. Scrape dough into a plastic bag and chill for at least 2 hours.
When you are ready to bake, preheat the oven to 350° F. Divide the dough into quarters, and work with one section at a time. Divide a quarter into 12 equal pieces of dough. Make sure you have unwrapped all the foil from your Rolos! Shape each piece of dough around a Rolo so that it is completely covered, and then roll between your palms back into a ball. Roll the cookie in additional granulated sugar, if desired, and place on a parchment lined baking sheet, sugared side up. Repeat with remaining dough. Bake until the tops are firm and cookies are set, approximately 12 minutes. If you feel like the cookies are a bit too puffy looking you can press them down a bit right after they come out of the oven, but don't push too hard! You don't want to squish the caramel out. Let sit on the pan for a few minutes, and then transfer to a rack to cool completely.
Makes 48 delicious cookies!
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