Ingredients:
– 1 cup all-purpose flour
– 1/4 cup unsweetened cocoa powder
– 1/2 teaspoon baking soda
– 1/4 teaspoon salt
– 1/2 cup unsalted butter, softened
– 1/2 cup granulated sugar
– 1/2 cup packed brown sugar
– 1 large egg
– 1 teaspoon vanilla extract
– 12 Rolo candies
– 1 cup milk chocolate chips
– 1/4 cup caramel sauce
Instructions:
1. Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or silicone baking mat.
2. In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt. Set aside.
3. In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy. You can use an electric mixer or beat by hand with a wooden spoon.
4. Add the egg and vanilla extract to the butter-sugar mixture and mix until well combined.
5. Gradually add the dry ingredients to the wet ingredients and mix until just combined. Do not overmix.
6. Take about 1 tablespoon of cookie dough and flatten it in your hand. Place a Rolo candy in the center and wrap the dough around it, making sure the candy is completely covered. Repeat with the remaining dough and Rolo candies.
7. Place the cookie dough balls on the prepared baking sheet, spacing them about 2 inches apart.
8. Bake in the preheated oven for 10-12 minutes, or until the edges are set and the tops are slightly cracked. The centers may still be soft, but they will firm up as they cool.
9. Remove from the oven and allow the cookies to cool on the baking sheet for 5 minutes. Then transfer them to a wire rack to cool completely.
10. Once the cookies have cooled, melt the milk chocolate chips in a microwave-safe bowl in 30-second intervals, stirring after each interval until smooth and melted.
11. Dip each cookie halfway into the melted chocolate, allowing any excess chocolate to drip off. Place the dipped cookies back on the baking sheet.
12. Drizzle caramel sauce over the chocolate-coated portion of each cookie.
13. Place a Rolo candy on top of each cookie, pressing it gently into the caramel sauce.
14. Allow the chocolate and caramel to set before serving. You can refrigerate the cookies for about 30 minutes to speed up the setting process.
Enjoy your homemade double chocolate cookies with caramel centers and Rolo toppings!