Friday, November 21, 2008

chocolate candy cookies

so i'm trying to gather everything that i need to send pat a christmas package. it's gotten to the point now that i'll have to send him two boxes because there is too much stuff. for the past few days i've done a lot of baking trying to get everything together.

he had asked for cookies with caramel in them. he said i'd made them before but, for the life of me, i can't remember which ones or what recipe. so i tried something new. i was going to make chocolate rolo cookies but the commissary didn't have any rolo's. so i decided to experiement with different small and bite-size chocolates.

milky-way caramels
hershey kiss with caramel
mini reeses cups
in an early prediction i thought the milky way caramels would work the best. i ended up being very wrong. something about the caramel didn't bake well and it ended up just a very moist cookie with a little chocolate inside. everything else baked very well and i ended up most pleased with the hershey kiss with caramel cookies.

i used a basic chocolate cookie dough batter and then rolled and stuffed the cookie balls.
not to be outdone, the mini reeses cups tasted delicious.
chocolate candy filled cookies

15-16 of your favorite bite-size candies
1 cup all-purpose flour
1/2 cup cocoa powder
1/2 tsp baking powder
1/2 cup butter, softened
1 cup packed brown sugar
1 tsp vanilla
1 egg

place candies in freezer for at least 6 hours.

in a medium bowl, whisk together flour, cocoa and baking powder until combined and no lumps remain. in a large bowl, beat butter and brown sugar until creamy. beat in vanilla, then egg until smooth. stir flour mixture into butter mixture until just combined. let dough stand for 30 minutes.

preheat oven to 350 degrees

with hands, roll dough into 15-16 dough balls and plac on wax paper. press each ball of dough into a 2 inch circle. place candy piece in center and wrap dough around so the candy is evenly covered. make sure there are no cracks. roll into a ball. place about 2 inches apart on parchment paper-lined bakin gsheet. bake in center of oven for about 8 minutes or until dry to the touch. let cool.

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