I threw together some ideas and came up with this, I love em and so do the crowds. Feel free to ignore my picky little comments about how to make them. I have a perfectionistic streak in me which comes out from time to time.
- 1 cup butter
- 1 cup white death sugar
- 1 cup brown sugar
- 2 eggs
- 1 tsp vanilla extract
Stir Into butter/sugar mixture
- 2 1/4 cup white flour
- 1/2 cup cocoa #1
- 1/2 cup cocoa #2
- 1 tsp baking powder
Turn all that into cookie dough, put it in the fridge for a bit .
- 1/3 cup raw sugar
- 1 tsp cinnamon
Leave this mixture in some bowl or plate where can you dip the cookies.
Preheat oven to 350
If it is a hot day and the dough was really sticky when you made it, take a 15 minute walk.
Open 1 bag (9 oz) Dove smooth milk chocolate caramels. Rollos work too, but the Dove is better (they have more caramel). unwrap all the candies.
Take the dough out of the fridge. Take a medium size spoonful of dough and wrap it around a candy. The less dough, the more carmelly the cookie, so don't drown the candy in dough.
Get a nice coating of the raw sugar/cinamon mix on one side of the dough ball and put it on a cookie sheet, sugar side up. This givens them a crunchy top and the hint of cinnamon is fun little touch.
In my oven, 350 degrees for 11 minutes bakes these things slightly soft. The tops should have started showing cracks, the bottoms should not be burnt. I carefully take them off the cookie sheet and let them cool 10 minutes or so before eating so they firm up and the caramel cools down.
I use half Scharffen Berger and half Ghiradelli cocoa, because i've taken to using that combo for a lot of my cooking, gives a nice intense but smooth flavor. You don't have to do that obviously, but its my secret ingredient.