Caramel Filled Chocolate Cookies

Over the weekend I came across a really good candy sale at Target. So naturally I came home with a bag full of candy. Included in my haul was a bag of Rolos, a candy that I haven't eaten in several years. I immediately searched for a recipe to make with my Rolos and settled on these Caramel Filled Chocolate Cookies. The title alone should convince you to make these cookies. But if not, just take a look at the pictures. 

I love how the Rolos melt completely, resulting in ooey gooey cookies out of the oven. I cut one of my cookies in half so you could see what I am talking about. How can you resist the caramel that flows out of these cookies as soon as you bite into them? You can also use small caramels, instead of Rolos, to create the same effect. 

Caramel Filled Chocolate Cookies
Recipe from Iowa Girl Eats

1 1/4 cup all-purpose flour
1/4 cup + 2 tbsp unsweetened cocoa powder
1/2 tsp baking soda
1/4 tsp salt
1/2 cup (1 stick) unsalted butter, at room temperature
3/4 cup sugar, divided
1/2 cup brown sugar
1 large egg, at room temperature
1 tsp vanilla
18 Rolos, unwrapped

Preheat oven to 375 degrees. Line two large baking sheets with parchment paper and set aside.

In a large bowl, whisk together the flour, cocoa powder, baking soda and salt. Set aside

Using a stand mixer, beat together the butter, brown sugar and 1/2 cup granulated sugar until light and creamy. Add the egg and vanilla. Continue to mix until combined. With the mixer on low speed, slowly add the dry ingredients to the wet ingredients. Mix until just combined.

With a small cookie scoop, scoop one ball of dough and place on top of a Rolo. Take another scoop of the dough and place on bottom of the Rolo. Seal the edges together and roll in a small bowl filled with 1/4 cup sugar. Place cookie dough onto prepared baking sheets.

Bake for 9-11 minutes or until edges are set. Allow to cool for a few minutes on baking sheet before transferring to a wire rack to cool completely.