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Chocolate Rolo Cookies (Chocolate Caramel Surprise Cookies)

  There's a reason these are all over Pinterest.  Um, hello, chocolate cookies spewing out caramel?  Meant to be.

  It actually took a little while for me to get into these.  And by getting into them, I mean trying them.

  For one thing, storebought caramel of any sort just doesn't cut it for me anymore.

  But I guess, if it's rolled in cookie dough...it's alright.  It'll do.  Very well.  For my soul.

  They're pretty no brainer, and apparently, if you're not a Rolo fan, Milk Duds have also yielded good results.

  And if Milk Duds can, what's stopping us from trying Reese's cups?  Or Snickers?  Or Three Musketeers?  Or...Milky Way?  Hey hey...

  Things could get dangerous, fast.

  I have to ask...how do you like the photos?  The whole reason I actually got around to trying these is because my friend Carrie is doing a magazine article with a recipe, and wanted me to grab my camera and do my thing.

  I did my thing.  So one of these photos will be showing up in some cowgirl magazine somewhere, which is pretty cool.  Yeah, ya know, whatevs...

  I'm going to keep this short, so you can run to the store and get some Rolos.  And so I can go to bed and stop eating turkey jerky.

  Eat (cookies) and be well.

Chocolate Rolo Cookies
Yield: about 3 dozen cookies

  • 1 cup sugar
  • 1 cup brown sugar, packed
  • 1 cup (2 sticks) unsalted butter, softened
  • 2 tsp. vanilla extract
  • 2 eggs
  • 2 1/2 cups flour
  • 3/8 cup (1/4 c. plus 2 tbsp.) dark cocoa (e.g. Hershey's Special Dark), sifted
  • 3/8 cup (1/4 c. plus 2 tbsp.) regular cocoa, sifted
  • 1 tsp. baking soda
  • 1/2 tsp. salt
  • 30-40 Rolo candies (one 12 oz. bag should cover it)
  • Raw sugar crystals (such as Sugar in the Raw), for decorating

In a large bowl, cream the sugar, brown sugar, and butter.  Mix in the vanilla and eggs until well blended.  In a medium bowl, whisk together the flour, dark cocoa, regular cocoa, baking soda, and salt.  Add the dry ingredients to the wet and mix until just combined.  Cover and refrigerate the dough, chilling for 30 minutes.

Preheat the oven to 350 degrees F.  Line two baking sheets with parchment paper.

Shape about 1 tbsp. of dough around each Rolo, making it similar to the size of a golf ball.  Smaller if you wish, just make sure the dough covers the Rolo completely.  Press the top in sugar and place on the baking sheet, about 1 1/2 in. apart.

Bake 7-10 minutes (Be careful not to overbake, they're best slightly underdone.  Keep in mind that they will harden and set as they cool.  Just make sure the cookie has spread itself out from it's ball form.) Let rest on the pan 5-10 minutes before removing to wire racks to cool completely (if you can wait that long!).

Sources: adapted from my friend Carrie and Dine and Dish