Shelly's Recipe

CARAMEL FILLED CHOCOLATE COOKIES

Category: Cookies

1 cup butter, softened
1 cup sugar
1 cup packed brown sugar
2 eggs
2 tsp vanilla extract
2 1/4 cups all-purpose flour
1 tsp baking soda
1 1/2 cupc unsweetened cocoa powder
1 cup chopped walnuts
1 tbsp sugar
48 chocolate-covered caramel candies (like Riesens, Caramel Kisses, Hershey’s Treasures) (Also good with miniature peanut butter cups)

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.

Preheat oven to 375. Place parchment paper on the cookie sheets. Combine remaining 1/2 cup nuts with the 1 tbsp 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. Let cool for 5 to 10 minutes on the baking sheets before removing to wire racks to cool completely.