Caramel Filled Chocolate Cookies Recipes

Steps:

• Beat butter until creamy. Gradually beat in white sugar and brown sugar. Beat in eggs and vanilla. Combine flour, baking soda, and cocoa. Gradually add to butter mixture, beating well. Stir in 1/2 cup walnuts. Cover and chill at least 2 hours.
• Preheat oven to 375 degrees F (190 degrees C).
• Combine remaining 1/2 cup nuts with the 1 tablespoon sugar. Divide the dough into 4 parts. Work with one part at a time, leaving the remainder in the refrigerator until needed. Divide each part into 12 pieces. Quickly press each piece of dough around a chocolate covered caramel. Roll into a ball. Dip the tops into the sugar mixture. Place sugar side up, 2 inches apart on greased baking sheets.
• Bake for 8 minutes in the preheated oven. Let cool for 3 to 4 minutes on the baking sheets before removing to wire racks to cool completely.

Steps:

• Preheat oven to 375 degrees, with racks in top and middle. In the bowl of a mixer fitted with the paddle attachment, beat together flour, both sugars, baking powder, baking soda, and salt. Add butter; beat on medium speed until combined but some pea-size butter chunks remain. Add chocolate chips and beat until combined, then beat in eggs, one at a time, and vanilla.
• Line 2 baking sheets with parchment. Scoop dough into 4-ounce balls (each about 1/3 cup); make a deep, wide hollow in each center. Enclose 3 pieces of caramel in each; roll back into a ball. Place 6 balls on each sheet. Freeze 15 minutes.
• Bake, with one sheet on each rack, 10 minutes. Reduce heat to 350 degrees, swap sheet positions, and bake until centers are almost but not completely set (press gently on tops with your fingers to check), 7 to 10 minutes more. Remove from oven. Bang sheets on a counter a few times to create cracks in tops of cookies. Place sheets on a wire rack; let cool completely. Cookies can be stored in an airtight container at room temperature up to 3 days.

Steps:

• Beat butter until creamy.
• Gradually beat in white sugar and brown sugar.
• Beat in eggs and vanilla.
• Combine flour, baking soda, salt and cocoa.
• Gradually add to butter mixture, beating well.
• Cover and chill at least 2 hours.
• Divide dough into 48 pieces.
• Start by dividing dough into four equal pieces; then divide each piece into thirds; then each of those pieces in half to make 24; and each of those in half again to make 48 pieces.
• Flatten each piece slightly and return to refrigerator.
• Working with a few at a time, and leaving the remainder in the frige, press a piece of dough around a rollo, being careful to cover it completely.
• (I find the rollos easier to handle when they're pre-chilled) Roll into a ball.
• Place 2-inches apart on a greased cookie sheet.
• Bake for 8 minutes in preheated 375°.
• Let cool for 3-4 minutes before removing from baking sheet or caramel will run out the bottom of cookie.

Steps:

• Make cookie dough as directed on package, stirring in flour with cookie mix. Shape about 1 tablespoon dough around 1 chocolate caramel candy, covering completely. Place 2 inches apart on Reynolds Parchment Paper lined cookie sheets. Bake at 375°F 10 to 12 minutes. Cool; place cookies on cooling racks.
• Microwave chocolate chips and milk uncovered on High 1 to 2 minutes or until melted, stirring until blended. Spoon glaze onto each cookie. Top with sprinkles. Let stand until glaze is set.

Steps:

• Mix butter, sugars, egg yolk, creamer or milk.
• and vanilla until light and fluffy.
• combine flour, cocoa, salt and baking soda gradually add to flour mixture.
• Cover and chill, which has to be done or you`ll have flat cookies!
• Melt caramels with cream in micro wave of double boiler stirring till melted and creamy.
• Remove dough from refrigerator and roll into 24 balls.
• Dip into light beaten egg white then roll into nuts.
• Place on a parchment-lined cookie sheets.
• Make indentations with thumb in center of each cookie.
• Pour in melted caramel and bake in a 350° oven for 10-12 minutes.
• Melt chips and butter in micro or double boiler.
• Drizzle on cooled cookies.
• Let firm up and enjoy!