Posted: 12/29/2011 7:38:15 PM
If you are cheating like me and using regular chocolate chips, be aware that it is harder to form the balls with those bigger chips in there! I used both Rolo and Milk Duds candies (leftover from Halloween) and the Milk Duds were much easier to insert.
Posted: 12/28/2011 12:16:34 PM
I made these for a cookie swap party and won "Most Decadent"! I used Rolos, made 24 cookies instead of 30 so more dough could surround them, baked on a silicon mat (Silpat)and cooled upside down so the caramel wouldn't run out. The drizzle did make them hard to package (sticky) but they were still nummy :)
Posted: 12/27/2011 8:22:32 AM
I also used a Rolo and they came out Great!
Posted: 12/25/2011 10:57:06 AM
These are delicious. Even my non chocolate loving husband loved them! I used Kraft caramels. I recommend making fewer balls so there is more cookie to surround the caramel to avoid weak spots where leakeage can occur. Either grease the pan or let cool slightly before removing. They fall apart easily. No need to freeze twice. Use wet hands.
Posted: 12/25/2011 10:52:42 AM
These are delicious. I used Kraft caramels. I recommend making fewer balls so there is more cookies to surround the caramel. Either greae the pan or let cool slightly before removing. They fall aprt easily. No need to freeze twice. Use wet hands.
Posted: 12/25/2011 8:49:55 AM
TERRT: Salt + Sweet = Contrast! Salt often intensifies a sweet flavor!
Try any jelled candy, i.e.; Cherry Drops, Orange Slices, Gummy Bears,etc.
Posted: 12/24/2011 5:48:51 PM
These were so easy to make! I've made them twice and left off the drizzle both times -- needed to stack them to transport the cookies, so they would have been too sticky. The only thing I found is that it never made 30 cookies. The first time I got 20 cookies and the second time, I got 25 cookies. It's ok because the cookies turned out amazing. I really didn't have any problem with them being too ridiculously messy while making them and I did let them cool for about 15 minutes on the pan before moving them to a cooling rack. Two minutes wasn't enough time...they were still too gooey.
Posted: 12/24/2011 12:07:30 PM
these taste good but are a mess to make. You can't remove them promptly as one person suggested because they are too soft and fall apart. Two minutes waiting is still not long enough. I had to let them cool completely then use a cake icing spatula to remove them from my sheets. I was frustrated to the point I almost threw them away. I think IF I make these again I will use parchment paper so I can slide them off. If you do not have the nice non stick pans make sure you spray your pans or you will have a major mess.
Posted: 12/20/2011 12:14:44 PM
These are a little sloppy to make but well worth it might be the best tasting cookie i've ever made so good I'm making another batch because it only made 32 and their almost gone :)))
Jean Theis said:
Posted: 12/19/2011 5:58:36 PM
These are decadent but I have a few tips that make it easier to assemble. First of all, I used 2 pairs of latex free disposable gloves. First pair to work with the dough because it is sticky. Worked great. I mixed the dough with my hands and it blended well. Yes, freeze the dough twice as it reads. Then I used another pair of gloves to assemble the cookies. I flattend the dough in a rectangle in the palm of my hand and rolled the dough around the rollo and then rolled into a ball. These take a while but worth the effort but if you are serving a crowd you will need more than 30.