(Makes 4 dozen)
Ingredients:
1 cup butter, softened
1 cup white sugar, plus 1 T.
1 cup packed light brown sugar
2 eggs
2 t. vanilla
2 1/2 cups flour, plus 1/4 cup
3/4 cup cocoa
1 t. baking soda
2 heath candy bar (or buy bag of bits in baking section)
1 bag rolo chewy caramels
Instructions:
1. Preheat oven to 375. In a mediuim bowl, beat butter and sugars until fluffy, then add eggs and vanilla and beat well.
2. In seperate bowl, mix 2 1/2 cups flour, cocoa, and baking soda. Add flour mixture to sugar mixture a little bit at a time and blend well. If the dough feels too sticky, sprinkle in a little extra flour. Cover and chill sough in fridge for about 30 minutes.
3. Chop heath bars into small pieces. Place in bowl and toss with 1 T. sugar
4. Once dough has chilled, wrap a piece around each caramel, forming a 1-inch ball and covering the candy completely. Dip top of the dough ball into the candy topping and place on parchment-lined baking sheet.
5. Bake for 7-10 minutes. Cookies will look quite soft, but do not overbake. Cool in pan slightly, then move to a rack or the counter to finish cooling. Store in covered container.
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