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Cookielady's Filled Chocolate Cookies

Source of Recipe

Donna Buckham aka Cookielady


List of Ingredients

1 cup sugar
1 cup brown sugar, packed
1 cup butter or margarine, softened
2 eggs
1 tsp. vanilla extract
2-1/2 to 3 cups all-purpose flour
1 cup baking Cocoa
1 tsp. baking soda
60 pieces of Rolos, Caramel Cups, Mint Cups, or Reese’s Cups
White or chocolate almond bark coating



Recipe

Cream sugars and butter. Add eggs and vanilla and mix well. Add cocoa then the flour and soda. Chill at least 30 minutes. Roll dough into walnut-sized balls. Then press candy piece into dough and roll it in your hand; the dough will wrap around the candy. Bake at 375º F. for 10-12 minutes, until candy piece has melted pretty much in center of dough. Upon removing from oven, gently press down remaining candy bump. Cool and top with candy coating.

Donna's Notes: This is how I tell the difference between the different fillings and to give the people eating them a clue. The caramel ones I dip the raw cookie ball in a mixture of chopped pecans and sugar. Then I swish some white candy coating on them after baking. The peanut butter ones I put a dab of peanut butter on top of the baked cookie, then swish chocolate candy coating on top of that. The mint ones I melt white candy coating and then tint it green. I then swish that on top of the mint ones.

By swishing, I mean I take a fork, dip it in the melted chocolate, then scrape or swish over top of the cookies. No true design...just splashes.