Caramel Filled Chocolate Cookies

By Brie

"Chocolate cookie dough is wrapped around caramel filled chocolate candies. We have these at Christmas time each year. They are delicious! Hope you enjoy them too."

Ingredients

• 1 cup butter, softened
• 1 cup white sugar
• 1 cup packed brown sugar
• 2 eggs
• 2 teaspoons vanilla extract
• 2 1/4 cups all-purpose flour
• 1 teaspoon baking soda
• 3/4 cup unsweetened cocoa powder-+ some extra for fingers
• 1 cup chopped walnuts-can omit
• 1 tablespoon white sugar
• 48 chocolate-covered caramel candies--hershey's or rolos

Preparation

Step 1

Beat butter until creamy. Gradually beat in white sugar and brown sugar.

Beat in eggs and vanilla. Combine flour, baking soda, and cocoa. Gradually add to butter mixture, beating well. Stir in 1/2 cup walnuts.

Cover and chill at least 2 hours.Preheat oven to 375 degrees F (190 degrees C)

Combine remaining 1/2 cup nuts with the 1 tablespoon sugar. Divide the dough into 4 parts.

Work with one part at a time, leaving the remainder in the refrigerator until needed. Divide each part into 12 pieces.

Quickly press each piece of dough around a chocolate covered caramel. Roll into a ball. Dip the tops into the sugar mixture. Place sugar side up, 2 inches apart on greased baking sheets.

Bake for 8 minutes in the preheated oven. Let cool for 3 to 4 minutes on the baking sheets before removing to wire racks to cool completely.

Sprinkle of sea salt on top of each

This is an EXCELLENT cookie! They turned out wonderful!!! I read all of the advise of the other reviewers. I added an extra 1/4 c. flour and 1/3 c. cocoa and added 1/2 t. salt, and left out the nuts in the dough. I used parchment paper, and let the cookies cool on the sheet. I chilled the dough for about a half hour before starting. I had no problems with the dough being sticky, I found it easier to work with as it warmed up a little. I formed the dough into little bowl shapes in my hand and put the candy in the middle, working the dough around it, getting rid of any excess. I used as little dough as possible and got close to 80 cookies out of this recipe! No problem with leaking, just work the dough around the candy really well. I used rolos and 1/2 peanut butter cup, and they are both wonderful. I baked for 7 minutes, and they are still soft. This is a time consuming cookie, but well worth it! HIGHLY RECOMMENDED!!!