Caramel Stuffed Quadruple Chocolate Cookie

caramelchoccookiestext1

Oh My Goodness. These look amazing. I CAN’T EVEN EXPLAIN. I don’t know why these look so good, but they do!!!!! I love this so much Why on earth did I have to come upon a amazingly great blog post as I did. I have to show this to everyone. My mind will blow if I don’t make these right away. I think I will. And because I will, this post will be short, sorry.  Well got to get going.

caramelchoccookies-18

~ The Oven Master

 

Caramel Stuffed Quadruple Chocolate Cookie

Found from Averie Cooks

  • 3/4 cup unsalted butter, softened (1 1/2 sticks)
  • 3/4 cup light brown sugar, packed
  • 1/4 cup granulated sugar
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 1 packet instant chocolate pudding mix, about 3.7 to 3.9 ounces (not sugar-free and not ‘cook & serve’)
  • 1/4 cup unsweetened natural cocoa powder
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • pinch salt, optional and to taste
  • 1 cup semi-sweet chocolate chips
  • 5 ounces dark chocolate, chopped (I used Trader Joe’s 72% Pound Plus Bar)
  • about 17 Rolo Candies, unwrapped (substitute with small caramel squares or bite-sized pieces of a favorite candy bar; results will vary)
  1. To the bowl of a stand mixer fitted with the paddle attachment (or large mixing bowl and electric mixer) combine the butter, sugars, egg, vanilla, and beat on medium-high speed until creamed and well combined, about 4 minutes.
  2. 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.
  3. Stop, scrape down the sides of the bowl, and add the flour, baking soda, optional salt, and beat on low speed until just combined, about 1 minute.
  4. Stop, scrape down the sides of the bowl, and add the chocolate chips, chopped chocolate, and beat on low speed until just combined, about 30 seconds.
  5. Using a large cookie scoop, 1/4-cup measure, or your hands, form approximately 17 equal-sized mounds of dough. Roll into balls, and flatten slightly.
  6. Carefully insert 1 Rolo in the center of each dough mound. Use your fingers to seal the dough around the Rolo so it’s completely enclosed. Roll dough between palms if necessary to make smooth again and flatten slightly as necessary. Repeat candy-stuffing process with all dough mounds.
  7. Place mounds on a large plate or tray, cover with plasticwrap, 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.
  8. Preheat oven to 350F, line a baking sheet with a Silpat or spray with cooking spray. Place dough mounds on baking sheet, spaced at least 2 inches apart (I bake 8 cookies per sheet) and 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 overbake 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. I let them cool on the baking sheet and don’t use a rack.
  9. Cookies will keep airtight at room temperature for up to 1 week or in the freezer for up to 6 months. Alternatively, unbaked cookie dough can be stored in an airtight container in the refrigerator for up to 5 days, or in the freezer for up to 4 months, so consider baking only as many cookies as desired and save the remaining dough to be baked in the future when desired.
Advertisements

One thought on “Caramel Stuffed Quadruple Chocolate Cookie

  1. sofie says:

    thendbdndhsahzshszhhxzhhjcsdjhbsdnss……huh? sorry. lookin at these makes me uhhhhdnchdnhbdcsjc must lick ipad

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s