Photo: Jennifer Davick; Styling: Caroline M. Cunningham
Yield
Makes 30 cookies

From the kitchen of Megan Porta, pipandebby.com

"Be careful not to overbake these cookies. Ten minutes is the sweet spot for most ovens."

How to Make It

Beat granulated sugar, butter, eggs, and vanilla at medium speed with an electric mixer until mixture is blended and smooth. Stir together flour, cocoa, baking powder, and salt. Gradually add to butter mixture, beating just until blended. Shape dough into a ball, and wrap in plastic wrap. Chill 2 to 4 hours. Preheat oven to 350°. Remove dough from plastic wrap; shape dough into 30 (1-inch) balls (about 1 Tbsp. each), and place 1 inch apart on parchment paper-lined baking sheets. Flatten each ball into a 2-inch disk. Place 1 chocolate-covered caramel candy into center of each disk, and wrap dough around candy to form a ball. Bake 10 minutes or until slightly flattened. Cool on baking sheets 8 minutes. Sprinkle cookies with powdered sugar. Serve cookies immediately.

Ratings & Reviews

imcarai's Review

ltighe
December 27, 2013
N/A

ltighe's Review

NattyJo
November 10, 2013
These were good but time consuming to make.

NattyJo's Review

slochner
November 07, 2013
By far some of the best cookies I've ever tasted/made. I didn't chill the dough and it still turned out great. However, you should definitely eat them right away since the caramel from the rolos will harden a little (but they still taste great).

slochner's Review

soupy01
October 28, 2013
These were awesome! Everyone wanted the recipe!

soupy01's Review

imcarai
October 14, 2013
N/A