Source: Open Mouth Insert Cookie
Caramel Filled Cookies
adapted from Culinary in the Desert
1 1/2 cups all purpose flour
1 cup whole wheat flour (preferably white whole wheat) - or use entirely all-purpose
3/4 cup unsweetened cocoa (my favorite is King Arthur's Double Dutch)
1 tsp baking soda
1/2 tsp salt
2 sticks butter, softened
1 cup white sugar
1 cup light brown sugar, packed
2 large eggs, room temperature
2 tsp vanilla
48 Rolos (or substitute peanut butter cups or plain caramels)
Sift together the flours, cocoa, baking soda, and salt in a small bow. Set aside.
Combine the butter and sugars, beat until smooth and creamy, about 2 minutes. Add the eggs one at a time, incorporating the first before adding the second. Stir in the vanilla. Add the flour mixture and stir just until incorporated (I recommend doing this by hand with a big wooden spoon; the dough is pretty soft so it shouldn't be too hard on your arms). Scrape dough into a plastic bag and chill for at least 2 hours.
When you are ready to bake, preheat the oven to 350 F. Divide the dough into quarters, and work with one section at a time. Divide a quarter into 12 equal pieces of dough and roll into balls. Make sure you have unwrapped all the foil from your Rolos! Seriously!! Poke a hole in the center of each dough ball and insert a Rolo; shape the dough around the candy so that it is completely covered, and then roll between your palms back into a ball. Dip the top of each cookie in additional granulated sugar, if desired, and place on a parchment lined baking sheet, sugared side up. Repeat with remaining dough. Bake until the tops are firm and cookies are set, approximately 12 minutes. If you feel like the cookies are a bit too puffy looking you can press them down a bit right after they come out of the oven, but don't push too hard! You don't want to squish the caramel out. Let sit on the pan for a few minutes, and then transfer to a rack to cool completely.
Makes 48 delicious cookies