Chocolaty Caramel Cookies Recipe
Chocolaty Caramel Cookies Recipe photo by Taste of Home

Chocolaty Caramel Cookies Recipe

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Convenient cake mix and chocolate-covered caramels make these popular cookies very quick to prepare, yet they taste so good when served fresh from the oven. People are surprised to bite into this crisp cookie and find a gooey caramel center. —Melanie Steele, Plano, Texas
TOTAL TIME: Prep: 25 min. Bake: 10 min./batch
MAKES:32 servings
TOTAL TIME: Prep: 25 min. Bake: 10 min./batch
MAKES: 32 servings

Ingredients

  • 2 large eggs
  • 1/3 cup canola oil
  • 1 devil's food cake mix (regular size)
  • 32 Rolo candies
  • Chopped hazelnuts

Nutritional Facts

1 cookie: 110 calories, 5g fat (1g saturated fat), 12mg cholesterol, 140mg sodium, 15g carbohydrate (10g sugars, 0g fiber), 1g protein

Directions

  1. Preheat oven to 350°. Beat together eggs and oil; gradually beat in cake mix. Roll tablespoonfuls of dough into balls. Press a candy into each; reshape balls. Dip tops in hazelnuts.
  2. Place 2 in. apart on ungreased baking sheets. Bake until tops are cracked, 8-10 minutes. Cool on pans 2 minutes. Remove to wire racks to cool. Store in an airtight container. Yield: about 2-1/2 dozen.
Originally published as Chocolate Caramel Cookies in Quick Cooking July/August 2003, p65

Reviews for Chocolaty Caramel Cookies

AVERAGE RATING
(17)
RATING DISTRIBUTION
5 Star
 (10)
4 Star
 (3)
3 Star
 (1)
2 Star
 (1)
1 Star
 (2)
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MY REVIEW
Reviewed Mar. 10, 2016

"**Important Note** This recipe was published in 2003, cake mixers are now no longer as large. Only 1/3 cup of oil is needed using today's smaller cake mixes. This simple modification will result in the perfect chocolaty carmel delight. The easiest way to quickly insert candy- use one inch cookie scoop, before plopping out push candy inside scoop of dough. Excess will push out. Then push excess over bottom of candy. Then release dough onto cookie sheet! As a volunteer field editor with Taste of Home magazine I love cookie recipes that have a delightful surprise inside!"

MY REVIEW
Reviewed Dec. 21, 2014

"I made these for a cookie exchange, and I kept getting texts that they were delicious. I don't eat cookies (why did I go to an exchange, life's a mystery), but I tasted this one and it was good. The kids loved finding the rolo, but I didn't get anywhere near 42 servings!! I got maybe 20. Oh ya I drizzled them with chocolate ganache."

MY REVIEW
Reviewed Aug. 19, 2013

"I found a similar recipe in the S/D subscription with the following changes: 1 egg, 1/4 C water, 3 T canola oil. These changes could make the mix less sticky. I have yet to try them, but added them to my recipe box for the future."

MY REVIEW
Reviewed Feb. 28, 2013

"My grandsons love these cookies. I have made them twice and have found that using Devil's Food cake mix without pudding makes rolling the dough into balls much easier. Using Devil's Food cake mix with pudding, the dough sticks to your hand unless you damped your hands with water. Bottom line--use a cake mix without pudding.

js"

MY REVIEW
Reviewed Feb. 3, 2012

"Some changes for less sticky dough. Used 1/4 cup water, 3 tablespoons of oil, and only 1 egg. Work dough well. Spraying Pam on hands also helps."

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