First combined the flour, cocoa powder, baking soda and salt in a bowl.
Cream the butter and sugars until fluffy and then add the eggs and vanilla.
Mix in the dry ingredients and then place in the refrigerator for an hour to chill. I always put my dough into a flatter bowl, so that it will chill more quickly, and if I am in a real rush, I will even put it into the freezer for a little while.
Scoop about 2 teaspoons of dough (I used a 2 teaspoon ice cream scoop) and then press a Rolo into the middle and form into a ball. Bake on a parchment lined baking sheet, (I was out of parchment paper so I used non-stick aluminum foil) for about 9 to 10 minutes (mine took 11 minutes).
These cookies were fairly easy to make and tasted delicious, the cookie is nice and soft and chocolaty and the caramel stays soft and chewy in the center.
Chocolate-Caramel Surprise Cookies
2 1/4 cups all-purpose flour
1 cup natural unsweetened cocoa powder, sifted
1 teaspoon baking soda
1/2 teaspoon salt
1 cup (2 sticks) unsalted butter, at room temperature
1 cup granulated sugar
1 cup packed light brown sugar
2 large eggs, at room temperature
1 teaspoon pure vanilla extract
1 (12 ounce) package chocolate-covered caramel candies (such as Rolos)
1. In a medium bowl, combine the flour, cocoa, baking soda, and salt.
2. In the bowl of an electric mixer, beat the butter and both sugars on medium speed until light and fluffy. Add the eggs and vanilla, and mix until combined. Add the flour mixture and mix on low speed until incorporated. Refrigerate the dough for at leas 1 hour.
3. Preheat the oven to 350 degrees. Line two baking sheets with parchment paper or silicone baking liners. Unwrap the candies.
4. Taking a small amount of cookie dough (about 2 teaspoons), stuff the caramel candy into the dough and roll the dough around it, making a ball. Make sure that the candy is not exposed or else it will not stay inside the cookie. Place the balls on the prepared baking sheets, about 2 inches apart. Bake until the cookies have firm edges but soft centers, 9 to 10 minutes.
5. Cool the cookies completely on the baking sheets. Repeat with the remaining dough. Pack in zipper-top plastic bags, pressing out any air, or in airtight containers, separating the layers with waxed or parchment paper.