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Chocolaty Caramel Cookies

Chocolaty Caramel Cookies
  • Prep 55 min
  • Total 1 hr 10 min
  • Ingredients 3
  • Servings 12
Mix some cocoa powder with sugar cookie dough for a quick chocolaty fix. Then, drizzle caramel to seriously satisfy your sweet tooth.
By Angie McGowan
Updated October 12, 2012


  • 1 roll (16.5 oz) refrigerated Pillsbury™ Sugar Cookie Dough
  • 3 tablespoons unsweetened baking cocoa
  • 1/4 cup caramel sauce or topping


  • 1
    Heat oven to 350°F. 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.

  • 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.

No nutrition information available for this recipe
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