Chocolate Caramel Cookies

Oh, these cookies.

These cookies are delicious. I only make them at Christmas and I’m not really sure why. They aren’t a particularly Christmas-y cookie and they are definitely good enough (and easy enough) to make any random day. Clearly I am going to have to make them again soon, since I only ate ONE this year. I gave the rest away in goodie tins. I should have saved a couple more. ๐Ÿ™‚

Chocolate Caramel Cookies


1 cup butter
1 cup white sugar
1 cup brown sugar
2 eggs
2 tsp. vanilla
1 Tablespoon sugar (put in a bowl and set aside)
2 1/4 cups flour
1 tsp. baking soda
3/4 cup unsweetened cocoa powder
48 Rolos candy

1)ย  Beat butter until creamy. Add sugars and beat well. Add eggs and vanilla and mix.

3) Combine flour, baking soda, and cocoa. Gradually add to butter mixture and combine well. Cover and chill 2 hours.

4) Preheat oven to 375 degrees. Divide dough into four parts, then divide each part into 12 pieces. Press a piece of dough around a rolo and roll into a ball.

5) Dip into sugar mix. Place cookies 2 inches apart and bake 8 minutes.


2 responses

  1. Hi! Can you make this dough and keep it in the fridge over night and bake them the next day? Or will this ruin the final product? Thanks!

    Jordan Petty ๐Ÿ™‚

    • I’ve never done that, but I think it would be okay

      You’ll want to make sure you wrap the ball of dough really well so it doesn’t dry out.

      The dough might be a little more stiff than if you refrigerate just the two hours, but once you start rolling the cookies the heat from your hands should soften it up!

      Happy baking! Let me know how they turn out!

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