a favorite among the family that typically sells out first at bake sales. These cookies have a warm caramel center that is soft and chewy. Best when served hot.
| Prep Time: | 30 mins |
| Cook Time: | 10 mins |
| Total Time: | 40 mins |
| Servings: | 48 |
| Yield: | 4 dozen cookies |
Ingredients
- 2 ½ cups all-purpose flour
- ¾ cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1 cup white sugar
- 1 cup firmly packed brown sugar
- 1 cup butter, softened
- 2 teaspoons vanilla extract
- 2 eggs
- 48 chocolate-covered caramel candies (such as Rolo®)
- 2 tablespoons white sugar
- 4 ounces chocolate almond bark (chocolate confectioners coating) (Optional)
Instructions
- Preheat oven to 375 degrees F (190 degrees C).
- Mix flour, cocoa powder, and baking soda together in a small bowl. Beat 1 cup white sugar, brown sugar, and butter together in a large bowl until light and fluffy. Add vanilla extract and eggs; beat well. Stir flour mixture into sugar mixture; mix well.
- Lightly flour hands. Shape about 1 tablespoon dough around 1 chocolate-covered caramel candy, covering it completely. Repeat with remaining dough and caramel candies.
- Place 2 tablespoons white sugar in a small bowl. Press one side of each ball into sugar. Place balls, sugar sides up, onto a baking sheet, about 2 inches apart.
- Bake in the preheated oven until cookie is set and slightly cracked, 7 to 10 minutes. Cool on the baking sheet for about 2 minutes. Transfer cookies to a wire rack to cool completely.
- Melt almond bark in a saucepan over low heat. Drizzle over cookies.
Nutrition Facts
| Calories | 125 kcal |
| Carbohydrate | 18 g |
| Cholesterol | 18 mg |
| Dietary Fiber | 1 g |
| Protein | 2 g |
| Saturated Fat | 4 g |
| Sodium | 64 mg |
| Sugars | 11 g |
| Fat | 6 g |
| Unsaturated Fat | 0 g |
Reviews
Great recipe for children to make with help from a grown-up. Grandchildren, ages 14, 8, and 4, loved making them with me, today. The only change I made was substituting 1/2 the brown sugar with Splenda brown sugar, and left out the almond bark drizzle on top, only putting a small amount of granulated sugar on top half of the balls before baking as recipe suggests, and nothing else. They turned out wonderfully. They were just perfect the way they were, and everyone loved them, warm out of the oven. I refrigerated some of the dough that was left so we could make some more another day this week for desert.
I made these and followed the directions exactly. They came out absolutely PERFECT and really yummy My family agreed they are AMAZING hot out of the oven, but are also great the next day! 10 out of 10
Wonderful! Will definitely make again!
Excellent recipe. A bit crunchy when it cools but crumbly and good! I rolled it in 10 X sugar before I baked.
Very good cookies. I added a little coarse ground salt to the top of the cookie – made them into chocolate salted caramel cookies!
Delicious! Followed directions as written (did not frost with optional almond bark at end) and used a fellow reviewers advice to put parchment paper on cooling rack to prevent drips.
These were great, I skipped the sugar so they wouldn’t be too rich, doesn’t affect anything! Still delicious and my kids want me to make some more.
I use this recipe all the time! Although it does take a bit longer than other recipes, it’s DEFINITELY worth it. I get compliments every time I make it! I don’t use the almond bark over the top, though, because I think the cookie is sweet enough already.
These were AMAZING!!!!!!!!!! Thanks for the recipe!
Oh yeah! Had a friend make these and share them at a church potluck. Now, my family has to have them anytime we get an itch to buy Rolos.
I love this cookie! It’s easy and so elegant. Hard to eat more than one at a time though, it’s very rich. It’s the kind of cookie you need a cup of coffee with.
Made these just as the recipe said. Delicious,
I rolled the whole ball in the sugar and my family loves this recipe. I dont like Carmel so I’m taking their word for it. Amazing cookie and really easy to make!
I coat the whole cookie in sugar because why not… but these are amazing and a real hit at parties!
This is one of my families favorites! I was so glad to see it here when I was searching for my little recipe card (yes I still use them for extra special recipes, and this is one!)… These are delicious, chocolatey, with a chewy caramel center and they disappear like magic in my house.. The kids will even work to unwrap the Rolos for me if I bake these for them. 🙂
These went over well. Had too strong of a vanilla flavor for my liking. The first couple cookies fell through my cooling rack. I added wax paper (or parchment paper) to the rack to solve that. A couple cookies ended up with paper stuck to them.
Just amazing and totally delicious, great recipe. Thanks for posting it!
I’ve had this recipe for years and somehow all my Christmas cookie recipes went missing this year. This is the same recipe I had before except as shown in the picture I add a few chopped pecans to the top as a little garnish. Everyone loves these and a whole batch was demolished by my coworkers in 2 hours.
I loved these cookies. I rolled some in sugar and some I topped with ground walnuts. Will definitely make these again.
I came across a similar recipe over 20 years ago on the back of a bag of Pillsbury flour. I used to make these quite a bit back then. I had lost the recipe and found it again on here. These came out great! The only thing I do different is add pecans to the batter and roll the cookies in chopped pecans after the sugar. The pecans aren’t in the original recipe, but my cousin requested them once and I liked how they came out. Thanks for the recipe.
These were delicious even without rolling in sugar but on about 1/3 of mine the caramel popped out of the bottom of the cookie which was disappointing.