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Chocolate Caramel Blossoms

Chocolate caramel blossom cookies pair rich cocoa dough with a soft Rolo candy center. Roll each cookie in sugar before baking until the edges are set and the tops are slightly cracked.
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Prep Time 20 minutes
Cook Time 10 minutes
Chill 38 minutes
Total Time 1 hour 8 minutes
Servings: 30 cookies
Course: Dessert
Cuisine: American
Calories: 130
Ingredients Equipment Method Notes

Ingredients
  

  • 0.5 cup unsalted butter softened
  • 1 cup granulated sugar divided (3/4 cup for the dough and 1/4 cup for rolling)
  • 1 egg large
  • 1 tsp vanilla extract
  • 1.25 cup all-purpose flour
  • 0.33 cup unsweetened cocoa powder
  • 0.5 tsp baking soda
  • 0.25 tsp fine salt
  • 30 Rolo candies unwrapped

Equipment

  • 2 18x13-inch baking sheets

Method
 

  1. Heat the oven to 350°F.
  2. Line two 18x13-inch baking sheets with parchment paper.
  3. In a large bowl, beat the butter and 3/4 cup sugar until creamy, about 2 minutes.
  4. Beat in the egg and vanilla until combined.
  5. In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt.
  6. Mix the dry ingredients into the butter mixture just until no dry streaks remain.
  7. Cover the dough and chill for 30 to 45 minutes, until firm enough to roll.
  8. Put the remaining 1/4 cup sugar in a small bowl.
  9. Shape the dough into 30 balls about 1 inch wide.
  10. Roll each ball in the sugar.
  11. Arrange the dough balls 2 inches apart on the baking sheets.
  12. Bake at 350°F for 9 to 11 minutes, rotating the sheets and switching their rack positions halfway through, until the edges are set and the tops look slightly cracked.
  13. Immediately press one Rolo into the center of each cookie.
  14. Let the cookies cool on the baking sheets for 5 minutes.
  15. Transfer the cookies to a wire rack.

Notes

For evenly sized cookies, shape all 30 dough balls to about 1 inch wide. Store in an airtight container in the refrigerator for up to 5 days; freeze for up to 2 months.