You can eat chocolate at breakfast thanks to this chocolate gravy! It tastes great spread over freshly baked drop biscuits or warm, flaky biscuits. The crowd will be urging for more.
| Prep Time: | 20 mins |
| Cook Time: | 10 mins |
| Additional Time: | 2 hrs 5 mins |
| Total Time: | 2 hrs 35 mins |
| Servings: | 48 |
| Yield: | 4 dozen |
Ingredients
- 1 cup unsalted butter, softened
- 1 cup white sugar
- 1 cup packed brown sugar
- 2 eggs
- 2 teaspoons vanilla extract
- 2 ¼ cups all-purpose flour
- ¾ cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1 cup chopped walnuts, divided
- 1 tablespoon white sugar
- 48 chocolate-covered caramel candies, unwrapped
Instructions
- Beat butter in a mixing bowl with an electric mixer until creamy. Gradually beat in 1 cup white sugar and brown sugar. Beat in eggs and vanilla.
- Combine flour, cocoa, and baking soda in a separate bowl; gradually add to butter mixture, beating well. Stir in 1/2 cup walnuts. Cover and chill for at least 2 hours.
- When ready to bake, preheat the oven to 375 degrees F (190 degrees C). Grease two baking sheets.
- Combine remaining 1/2 cup walnuts with 1 tablespoon sugar. Divide chilled 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, then roll into a ball. Dip the tops into the nut mixture, then place 2 inches apart on the prepared baking sheets with the nuts facing up.
- Bake in the preheated oven for 8 minutes. Let cool for 3 to 4 minutes on the baking sheets before removing to wire racks to cool completely.
Nutrition Facts
| Calories | 147 kcal |
| Carbohydrate | 19 g |
| Cholesterol | 22 mg |
| Dietary Fiber | 1 g |
| Protein | 2 g |
| Saturated Fat | 4 g |
| Sodium | 34 mg |
| Sugars | 13 g |
| Fat | 8 g |
| Unsaturated Fat | 0 g |
Reviews
Sooo good!! I have made three batches of these cookies in the past week and a half. They are a great addition to my annual Christmas cookie-thon! On the third batch I added a bit of sea salt with the rolo candy. My husband and I barely let them cool. They are even better warm. Also for decorative purposes I added a large crystal sugar to the top instead of the nuts.
Outstanding! I froze the Rolos and chilled the dough for the two hours recommended and they came out great!
Every year I make different cookies to give out for the holidays. I made these last year and my boyfriend (who does not like sweets and hates when I bake because he’s stuck eating it) asked me to make them again this year because he liked them so much! I used rolos for the center the first time and I wanted the carmel to be a little more free flowing and present. This most recent batch, I used the Kraft caramel candies, cut them into fourths, and dipped them in semi-sweet chocolate. My boyfriend said he liked that there was more caramel in these, but he said they were chewier than the Rolo center. I also suggest not make more than this recipe doubled at a time. The batter is so thick and sticky, it is hard to work with. It is even harder to use after leaving it in the fridge to chill if you leave it for longer than 2 hours. Try out different candies to fit your taste preferences, but these cookies are amazing!
I added 1/2 tsp as suggested. Great suggestion The cookies were very good
I followed the recipe EXACTLY and I used rolos to put in the center and these are the best chocolate flavored cookies I have ever made! The dough does get sticky once warm but just create 12 cookies and put the bowl of dough back in the fridge inbetween batches. I had no spreading or leakage at all; however, some cookies did not have the gooey caramel center. A LOT of them did though so maybe I just didn’t roll as much or use as much cookie dough on the ones that didn’t have the gooey center. Thanks for the recipe, I will make again and again!
will definitely make again – they were a hit at a recent cookie exchange.
I made these cookies and used rolo candies and I also put about 1/4 more cocoa in the batter and the cookies were perfect ! I used parchment paper and no messes at all! Super moist chewy and a yummy surprise in the middle with walnuts on top !
Mine didn’t look anything like the pictures, they spread out really far, and the caramel leaked EVERYWHERE. Everyone that tried them really liked them though, so they were a victory.
These were amazing. The party guests devoured them
Crazy fun! Mixed as per recipe the day before and refrigerated for Christmas Eve cookie bake with the cousins (age 17-24). I planned to use Dove Peppermint bark, Caramel Sea Salt Choc., mini PB cups and mini choc. fudge candies with corresponding toppings that corresponded with the fillings. I demoed how much dough to use, to make sure candy was covered and what topping went with which filling and set them to work. I returned to a kitchen filled with hysterical laughter and the cousins wrapping just about anything they could find with the chocolate cookie dough! After redoing some of the hockey puck sized cookies to more uniform sizes, all were baked on parchment paper. None leaked. Do not over bake. The smaller ones were a little too firm, but still tasted good. I’m sure uniform sizes would have helped. The fun continued as everyone would pause when someone bit into a cookie, and peals of laughter would erupt over the cookie filling. The gingerbread cookie filling was actually quite good! The cousins are already planning a rematch next Christmas! (A fun, but somewhat scary thought!)
These were pretty good. Although I did think they were much better warm, once cooled the caramel is a bit tough to eat. My number 1 piece of advice is parchment paper! The first batch stuck to the spatula and to the tray despite it being greased, I did the second batch on parchment and that worked perfectly.
Without the pecans it is still top notch
I used dove caramel chocolates inside and topped with shredded coconut. Gooey and delicious. I had to keep making them as they kept disappearing!!!
I had to make a second batch because my office loved them so much….they special requested!
These were a huge hit with the family. Fairly simple to make. I couldn’t find chocolate-covered caramels, so I used regular Kraft caramels. 8 mins seemed perfect.
EXCELLENT! Made as written (other than omitting nuts) for my Milk Dud-loving husband. Both he and my daughter agreed that they are good warm but best when they have cooled completely. The caramel stays soft inside. Keeper!
Normally when I make a recipe for the first time, I do it exactly as written and make changes later. But I decided to use other reviews and add extra cocoa. That was a mistake. They came out way too rich like that. For the caramel candies, I used Cadbury caramel filled chocolate (just like a carmello). I expected it to be ooey gooey but it wasn’t. When the caramel was warm, it was stiff. It wasn’t gooey until they were completely cool. Also after sitting for about a week or so, the caramel completely absorbed into the cookie. I’d like to make these again but with some of my own changes.
I made some changes when I made these cookies. I used Red Mill Almond Flour about 3 cups instead of all purpose. The almond flour gave it a more nutty butter flavour as well as softer cookie. I also used 1/2 stick of butter crisco and 1/2 stick of salted butter for my 1 cup of butter. I added about half cup of white chocolate morsels in with the Walnuts. This cookie turned out fantastic. I like that I added the crisco, almond flour, and white chocolate.
These came out delicious and gorgeous!! Will be making again soon.
I made the dough for this one morning and ran out of all purpose flour so I ended up using 1/3 cup bread flour to top off to 2 1/4 cups, once I had all the dry added I mixed with the paddle on slow speed until color was consistent then added the liquids, mixed on slow until mixer started to work then switched to the dough hook and mixed on slow speed until consistent shape and color it will be sticky, transferred to another bowl and covered the bowl with a shower cap (elastic edge and cheap) and put it in the fridge until the next morning. I had unwrapped the caramels and had in the fridge as well to match temperature with dough, they went together very well. I was so curious I actually watched them melt down and shape. They came out soft but firm as hoped and tasted just like a little brownie, my wife and two sons loved them. I will be making these again, next batch I will chill 1/2 of them and with a sharp knife cut them into 1/2 then 1/2 again cross diagonally so you have 4 equal little pie shapes, then into containers. I will then bring out as many as required, warm as necessary, add to ice cream with a hot fudge or caramel sauce topping. Quick dessert or tv snack.
One of my new favorites! This recipe is delicious! I love the aromatic flavor of black walnuts, so I used them in these cookies. What a success! You have to try these.