INGREDIENTS
¾ cup butter, softened
¾ cup brown sugar, packed
¼ cup sugar
2 eggs
2 tsp. vanilla extract
1 (3.9 oz.) box instant chocolate pudding
¼ cup unsweetened cocoa powder
2 cups flour
1 tsp. baking soda
⅛ tsp. salt
1 cup semi-sweet chocolate chips
¾ cup dark chocolate chips
17 - 20 chocolate-covered caramels (IE Rolos or Hershey's caramel kisses)
Nonstick cooking spray
Temperature: 350°
Time: 3 hours 30 min
Servings: 17 - 20
Recipe
Combine the butter, sugars, egg, and vanilla. Beat on medium-high speed until creamed and well combined, about 4 minutes.
Stop, scrape down the sides of the bowl, and add the pudding mix, cocoa, and beat on low speed until just combined, about 1 minute.
Stop, scrape down the sides of the bowl, and add the flour, baking soda, and salt. Beat on low speed until just combined, about 1 minute.
Stop, scrape down the sides of the bowl, and add the chocolate chips and beat on low speed until just combined, about 30 seconds.
Using your hands, form 17 to 20 equal-sized mounds of dough. Roll into balls, and flatten slightly.
Carefully insert 1 caramel in the center of each dough mound. Use your fingers to seal the dough around the caramel so it’s completely enclosed. Roll dough between palms if necessary to make smooth again and flatten slightly as necessary. Repeat the candy-stuffing process with all dough mounds. (Be sure to flatten each cookie before refrigerating because the dough doesn’t expand much with baking and if you don’t your cookies will be ball-shaped)
Place mounds on a large plate or tray, cover with plastic wrap, and refrigerate for at least 2 hours, up to 5 days. (Do not bake with unchilled dough because cookies will bake thinner, flatter, and be more prone to spreading.)
Preheat oven to 350°.
Spray a baking sheet with cooking spray.
Place dough mounds on the baking sheet, spaced at least 2 inches apart.
Bake for about 10 minutes, or until edges have set and tops are just set, even if slightly undercooked and glossy in the center. (Don’t over-bake which is easy to do with dark cookies. Cookies firm up as they cool.)
Allow cookies to cool on baking sheet for about 10 minutes before serving.
Cookies will keep airtight at room temperature for up to 1 week or in the freezer for up to 6 months. The dough can be frozen for up to 4 months.
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