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. Cover and chill
at least 2 hours.
Preheat oven to 375 degrees.
Divide the dough into 4 parts. Work with one part at a time, leaving
the remaining in the refrigerator until needed. Divide each p art into
12 peices. Quickly press each piece of dough around a chocolate
covered caramel. Roll into a ball. Dip the tops in the sugar. Place
sugar side up, 2 inches apart on greased baking sheets.
Bake for 8 minutes in the preheated oven. Let cool for 3 to 4 minutes
on the baking sheets before removing to wire racks to cool completely.
Notes: I use rolos for this recipe.
sugar. Beat in eggs and vanilla. Combine flour, baking soda, and
cocoa. Gradually add to butter mixture, beating well. Cover and chill
at least 2 hours.
Preheat oven to 375 degrees.
Divide the dough into 4 parts. Work with one part at a time, leaving
the remaining in the refrigerator until needed. Divide each p art into
12 peices. Quickly press each piece of dough around a chocolate
covered caramel. Roll into a ball. Dip the tops in the sugar. Place
sugar side up, 2 inches apart on greased baking sheets.
Bake for 8 minutes in the preheated oven. Let cool for 3 to 4 minutes
on the baking sheets before removing to wire racks to cool completely.
Notes: I use rolos for this recipe.
