A family favorite and always the first to go at bake sales. These cookies are soft and fudgy with warm caramel in the middle. Best served warm.
Preparation Time
30 mins
Cooking Time
10 mins
Total Time
40 mins
Calories
125 Calories
Recipe Instructions
Step 1
Preheat oven to 375 degrees F (190 degrees C).
Step 2
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.
Step 3
Lightly flour hands. Shape about 1 tablespoon dough around 1 chocolate-covered caramel candy, covering it completely. Repeat with remaining dough and caramel candies.
Step 4
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.
Step 5
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.
Step 6
Melt almond bark in a saucepan over low heat. Drizzle over cookies.
Ingredients
2 eggs
1 teaspoon baking soda
1 cup butter, softened
1 cup white sugar
2 teaspoons vanilla extract
¾ cup unsweetened cocoa powder
2 tablespoons white sugar
2 ½ cups all-purpose flour
1 cup firmly packed brown sugar
48 chocolate-covered caramel candies (such as Rolo®)
