(Recipe courtesy of Cathie B.’s Catering)
Warning: these cookies are probably a little too good, if you know what I mean. If you are working on the virtue of temperance then perhaps you’d better go google-search a nice, safe fruit salad.
- 1 cup white sugar
- 1 cup packed brown sugar
- 1 cup butter, softened
- 2 teaspoons vanilla extract
- 2 eggs
- 2 1/2 cups all-purpose flour
- 3/4 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- dash of salt
- 48 chocolate covered caramel candies (Rolos)
- 1 tablespoon white sugar
1.Preheat oven to 375. Cream the butter and sugars. Beat in the eggs and vanilla extract.
2. Carefully beat in the dry ingredients (flour, cocoa powder, baking soda, and salt).
3. Refrigerate the dough for an hour or two while you unwrap all those Rolos. (It is helpful to put the Rolos in the fridge, too.) Use a cookie scoop or spoon to make balls with the cold dough. (If it is too sticky, put the dough back in the fridge.) Put an unwrapped Rolo in each blob of dough. Make sure the dough completely covers the Rolo or the caramel might leak out while baking. Roll or dip the little balls of dough into the white sugar.
4. Place on a cookie sheet (I use parchment paper for easy clean-up if some caramel bakes out) and bake for 8 minutes at 375. Let cool for a bit on the pan and then move to a cooling rack.
5. Ingest in large quantities. Pause; wonder if you should have shared with the kids.