Caramel in the Middle (cookies)
From: Back Pocket Creations
Yields: about 48 cookies
Time: 1 hour 30 minutes
2 ½ C Flour
¾ C Unsweetened cocoa
1 t Baking Soda
1 C Sugar
1 C Brown Sugar
1 C Softened Butter
2 t Vanilla
48 Rolo candies, unwrapped
1 T Sugar
½ C chopped pecans or almonds (optional)
½ Bag of white chocolate chips
¼ t shortening
Preheat oven to 375
In a small bowl combine flour, cocoa, and baking soda, whisk together, set aside.
In a large bowl beat 1 cup sugar, brown sugar, and butter until light and fluffy, about 4 minutes. Add vanilla and eggs, beat well. Add flour mixture, blend.
Using a cookie scoop, scoop out small pieces of dough and place on parchment paper. Make the pieces small to maximize your chocolate to caramel ratio. Scoop out all the dough like this:
Then take one piece of dough and shape it around one Rolo, completely incasing it. Repeat with remaining dough and Rolos.
In a small bowl, combine nuts and 1 T sugar. I also did a bowl with just sugar since my husband doesn’t like nuts. Press one side and edges into the nut mixture or just the sugar, place nut and sugar side up 2 inches apart on a parchment lined baking sheet.
Bake for 7-10 minutes or until set and slightly cracked.
Cool 2 minutes and then transfer to a cool flat surface.
Melt the white chocolate along with the shortening in a microwave safe bowl for 30-second intervals until smooth. Drizzle over cookies.