Million-Dollar Caramel Cookies

 

 Million-Dollar Caramel Cookies

(Makes 4 dozen)

• 1 cup butter, softened
• 1 cup white sugar, plus 1 TBSP
• 1 cup packed light-brown sugar
• 2 eggs
• 2 tsp vanilla
• 2 1⁄2 cups flour, plus 1⁄4 cup
• 3⁄4 cup cocoa
• 1 tsp baking soda
• 2 Heath candy bars
• 1 bag Rolo chewy caramels

1. Preheat oven to 375°F. In a medium bowl, beat butter and sugars until fluffy, then add eggs and vanilla and beat well.

2. In a separate bowl, mix 2 1⁄2 cups flour, cocoa, and baking soda. Add flour mixture to sugar mixture a little bit at a time and blend well. If the dough feels too sticky, sprinkle in a little extra flour. Cover and chill dough in fridge for about 30 minutes.

3. Chop Heath bars into small pieces. Place in a small bowl and toss with 1 Tbs sugar.

4. Once dough has chilled, wrap a piece around each caramel, forming a 1-inch ball and covering the candy completely. Dip top of the dough ball into the candy topping and place on parchment-lined baking sheet.

5. Bake for 7 to 10 minutes. Cookies will look quite soft, but do not over bake. Cool in pan slightly, then move to a rack or the counter to finish cooling. Store in a covered container.

Mint Brownies

Bottom Layer:

• Boxed Brownie mix (or make your own from scratch)

Bake according to directions on box. Cool completely in pan.

Mint Cream Center:

• 2 cups Powdered Sugar
• 1/2 cup Butter, softened
• 1 Tbsp Water
• 1/2 tsp Mint extract
• Food coloring

Combine all ingredients in a bowl and beat until smooth and creamy. Spread mint cream over cooled brownies, cover and chill.

Chocolate Topping:

• 6 Tbsp Butter
• 1 cup Chocolate chips

In a small saucepan heat butter and chocolate chips over low until just melted. Remove from heat and stir until smooth and glossy. Spread over chilled brownies & cream. Cover, and chill until firm.

I always line my pan with foil and pull the whole thing out of the pan so they are easier to cut. I also have a cup of hot water near by to dip my knife into so they cut nicely... otherwise the chocolate topping crumbles a bit when cutting them.

* Recipe from J'Lene