Chocolaty Caramel Cookies

Blogger Angie McGowan of Eclectic Recipes shares a chocolate cookie perfect for the holidays.

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  • prep time 55 min
  • total time 1 hr 10 min
  • ingredients 3
  • servings 12
 

Ingredients

1
roll Pillsbury™ refrigerated sugar cookies
3
tablespoons unsweetened baking cocoa
1/4
cup caramel sauce or topping

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LOCATION

Steps

  • 1 Heat oven to 350ºF. In large bowl, break up cookie dough. Add cocoa; knead into dough with hands until well combined.
  • 2 Shape dough into 12 (2-inch) logs. On ungreased cookie sheets, place logs 3 inches apart.
  • 3 Bake 10 to 12 minutes or until edges are light brown. Cool 2 minutes; remove from cookie sheets to cooling racks. Cool completely, about 15 minutes. Drizzle cookies with caramel sauce.
  • 1 Heat oven to 350ºF. In large bowl, break up cookie dough. Add cocoa; knead into dough with hands until well combined.
  • 2 Shape dough into 12 (2-inch) logs. On ungreased cookie sheets, place logs 3 inches apart.
  • 3 Bake 10 to 12 minutes or until edges are light brown. Cool 2 minutes; remove from cookie sheets to cooling racks. Cool completely, about 15 minutes. Drizzle cookies with caramel sauce.

EXPERT TIPS

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Expert Tips

For best results, refrigerate cookie dough logs for 15 to 20 minutes before baking.

For best results, run cookie sheet under cold tap water to cool before baking each batch.

Nutritional information

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