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Categories:
flour cocoa baking soda white sugar brown sugar butter vanilla eggs chocolate white sugar chocolate almond bark
Viewed: 47 - Published at: 5 years agoIngredients
- 2 1/2 cups all-purpose flour
- 3/4 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1 cup white sugar
- 1 cup firmly packed brown sugar
- 1 cup butter, softened
- 2 teaspoons vanilla extract
- 2 eggs
- 48 chocolate-covered caramel candies (such as Rolo(R))
- 2 tablespoons white sugar
- 4 ounces chocolate almond bark (chocolate confectioners coating) (optional)
Method
- Preheat oven to 375 degrees F (190 degrees C).
- 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.
- Lightly flour hands. Shape about 1 tablespoon dough around 1 chocolate-covered caramel candy, covering it completely. Repeat with remaining dough and caramel candies.
- 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.
- 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.
- Melt almond bark in a saucepan over low heat. Drizzle over cookies.
