Million Dollar Caramel Cookies
By: Sugar Pixie
Published: Tuesday, December 22, 2009 - 12:12pm

Ingredients




1 cup butter
1 cup white sugar
1 cup light brown sugar (packed)
2 teaspoons vanilla
2 eggs
2 1/2 cups flour (plus another ¼c set aside if dough is too sticky)
3/4 cup cocoa
1 teaspoon baking soda
48 Rolo chewy caramels (1 bag is enough) (unwrapped candies)
2 Heath candy bars
1 tablespoon white sugar (add to crushed Heath bars)
Parchment paper

Preparation

1 Dough: 2 Beat sugars and butter until fluffy, add eggs and vanilla and beat well. 3 In a separate bowl, mix flour, cocoa and baking soda. 4 Add flour mixture to sugar mixture (small bit at a time) and blend well.  (Feel free to sprinkle in extra flour if the dough is too sticky.) 5 Cover and cool dough in fridge for about 1/2 hour to make it easier to work with. Take this time to unwrap the caramel candies. 6 Topping: 7 Crush candy bars into small pieces (chopping with a knife or mini-chopper). In a small bowl add crushed candy and 1 tbsp of sugar and mix well. 8 Assembly: 9 Shape dough into 1″ ball around caramel, covering it completely. 10 Dip top of the dough ball into the crushed candy topping. *easiest to do all the chocolate balls, and then dip into topping when placing on cookie sheet 11 Baking: 12 Bake on parchment paper for 7-10 minutes at 375°. 13 DO NOT OVER BAKE – they will look quite soft.  Cool in pan slightly then move to a cooling rack or flat surface. *easiest to bake on parchment paper and slide cookies and parchment off the tray when cooling 14 Keep in a container once cooled. These cookies freeze well!

About


A chewy chocolate cookie with toffee topping hiding a golden caramel filling
This recipe was featured in Parenting Magazine, December 2008/Jan 2009 issue as part of the top 5 winners in the 2008 Cookie Bake-Off Bonanza.