Thursday, October 21, 2010

Caramel Centered Chocolate Cookies

I prepared these cookies this morning to serve for dessert after the luncheon I'm hosting today. The center part of the cookie (kind of bumpy looking) is filled with sweet caramel. One bite and you will be hooked.

Before guests indulge in this sweet treat, I'll be serving the wildly popular hot seafood salad along with braised cucumbers and a bloody Mary aspic. Check in later for the recipes for these dishes. In the meantime, here is the recipe for these decadent cookies.

Helpful to know: HERSHEY®'S Rolo® Chewy Caramels in Milk Chocolate can be found in the candy aisle of most grocery stores nationwide. Plan accordingly; this cookie dough requires refrigeration for at least 1 hour (preferably, overnight.) If refrigerating overnight, allow the dough to come to room temperature before forming cookies; dough should yield slightly to touch.

1 cup (2 sticks) butter, softened

1 cup firmly packed brown sugar

1 cup sugar

2 eggs, room temperature

2 teaspoons vanilla

In a large bowl, beat butter until creamy. Gradually add brown and white sugars and beat until well combined. Add eggs one at a time, beating until well blended; add vanilla and blend.

2¼ cups all-purpose flour

¾ cup cocoa

1 teaspoon baking soda

In another large bowl, combine flour, cocoa and baking soda. Add to butter mixture and stir until fully combined. Refrigerate dough for 1 hour or preferably, overnight.

At least one hour later (or preferably, the next day) …

One 12-ounce package Rolo chewy caramel candy

1 tablespoon sugar

Preheat oven to 375°. Gently press one tablespoon dough around each piece of Rolo candy and form into a ball. Dip one side of ball in sugar and place dipped balls (sugar side up) on an ungreased baking sheet about 2 inches apart. Bake for about 7-8 minutes. Let sit for 1 minute before transferring cookies to a wire rack to cool. Yield: About 4-4½ dozen cookies