Tired of the same old Christmas cookie recipe that you use year after year? With Christmas just over a week away, I thought it might be a good idea to put up a cookie recipe that I love to make for the holidays.
These are delicious caramel filled chocolate cookies. The outside is crispy while the inside is soft and gooey with caramel oozing out as you break into it. The caramel remains soft as it mixes with the chocolatey goodness of the cookie. Then, to top it all of, you get a nice crunch on the top with the almonds that are gently pressed into the cookie. The end result is a cookie with a variety of tastes and textures that are decadent and lush and perfect for the holidays.
These cookies are so delicious that they are perfect for sharing, even though it’ll be hard to part with them! As I was making them I separated a small pile to send to Matt as part of a care package. This was difficult to do on my own but when my dad came by he didn’t want to send any away and wanted to keep them all for himself! On a family scale of sweettoothness, my dad is certainly at the top (leaving me at a close second).
Now I must admit that the recipe is not the quickest recipe to whip up. It does take time to make. However the result is well worth it once you take your first bite into the ooey gooey filling of the cookie.
You first start by mixing the flour, cocoa powder and baking soda in one bowl. Then in a mixing bowl, beat softened butter with brown sugar and white sugar. Be sure not to melt your butter! If you do so, the cookie will not plump up properly. Beat this mixture until fluffy.
Then, beat in the eggs and vanilla. As a tip, what I do is crack the eggs into a small bowl before adding into the butter mixture. This makes me feel better that if a piece of shell happens to fall out with the egg that it won’t be lost in my batter in never ever land. If it is in a small bowl it is isolated so I can more easily remove it. Add flour mixture on low speed little by little to the wet mixture. I just use one of my measuring cups that is already dirty to transfer it. Beat just until dough is formed together- DO NOT OVERMIX! After all, nobody likes to eat a tough cookie.
After adding the pecans, you will need to scoop out the dough in balls roughly the size of a tablespoon. Press your thumb into the dough to make an indent.
Add the Rolo candy.
Then roll the ball in between your hands to completely cover the candy.
The dough is very sticky! You can add flour to your hands if you would like to prevent it from sticking to your hands as much. I just pushed through it because I think that the nuts and sugar topping stick better if the dough is extra sticky.
Then it’s off to bake!
Pulling these out of the oven, it was so difficult for me to wait until I photographed the cookies before I could take a bite. Especially since I am still trying to figure out just how food photography works.
So whether you give these away as gifts, place them for serving at your ugly sweater party, or leave them for Santa on Christmas Eve, I hope you enjoy these cookies as much as I do (and I would love to hear your feedback on them). Me, I plan on curling up on the sofa and watching a Christmas movie while I enjoy these things. Happy Holidays!
Prep time: 1 hour, 15 minutes
Makes 36 cookies
- 2 1/4 cups all purpose flour
- 3/4 cup unsweetened cocoa powder
- 1 tsp. baking soda
- 1 cup lightly packed brown sugar
- 1 cup white granulated sugar
- 48 Rolo chewy caramels
- 1 cup softened butter
- 2 tsp. vanilla extract
- 2 eggs
- 1 cup chopped almonds
- 1 tbs. sugar
- Preheat over to 375F.
- In a small bowl, mix together flour, cocoa powder and baking soda. In a large mixing bowl beat white sugar, brown sugar and softened butter until fluffy.
- Add in eggs, beating well after each addition. Mix in vanilla.
- With the blender on low speed, gradually add in flour mixture. Stir just until combined.
- Fold in 1/2 cup chopped almonds.
- In a separate dish, mix remaining 1/2 cup almonds with 1 tbs sugar.
- For each cookie, shape about 1 large tbs of batter into a disk. Press thumb into dough to create an indent. In the indent, place one Rolo candy. Roll dough between palms until Rolo is completely covered by dough.
- Gently press one side of dough into the almond sugar mixture. Then move to a parchment lined baking sheet. Roll all Rolo’s into dough and place cookies two inches apart on baking sheet.
- Bake cookies 9 to 12 minutes or until set and slightly cracked.
- Allow cookies to cool on baking sheet for approximately 2 minutes.
- Once cookies have cooled slightly, move cookies to a wire rack to cool.
- Store in an air tight container.