I love caramel. I love it so much that I
often always put a spoonful of caramel sauce into my coffee, followed by a spoonful of caramel sauce into my mouth. It’s one of those things I just can’t keep around for fear of my uncontrollable urge to eat it all in one sitting.
These cookies were so amazingly delicious that before I knew it had happened, I had eaten three of them and they hadn’t even had time to cool. Yes, I have a problem…and that’s why I happily gave them away to anyone who was willing to take them [an easy task]. The cookies had a great flavor and texture; they stayed pretty soft kept in an airtight container. The rolos inside…well, that was the icing on the cake. While they were still warm, the caramel was gooey, melty and a little messy; once they cooled, it was still soft and caramel-y, without the mess.
Caramel Stuffed Chocolate Cookies: (Adapted from my baking addiction)
- 1 1/4 cup flour
- 6 Tbsp cocoa powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup sugar
- 1/2 cup firmly packed brown sugar
- 1/2 cup butter, softened
- 1 tsp vanilla
- 1 egg
- 24 Rolos, unwrapped
- coarse sea salt for sprinkling
- In a medium bowl, whisk flour, cocoa, baking soda, and salt together.
- In a large bowl, beat butter for a minute, then add both sugars and beat until light and fluffy. Add vanilla and eggs and beat until well incorporated.
- Slowly add dry ingredients and beat until combined.
- Chill dough in refrigerator for 30 minutes.
- Preheat oven to 375.
- For each cookie, flatten a 1 Tbsp sized amount of dough and wrap it around a rolo. Place on ungreased cookie sheet 2 inches apart.
- Bake for 7-10 minutes until set and slightly cracked. Let cool for 2 minutes on cookie sheet, then transfer to wire rack to finish cooling.