Rolo Filled Chocolate Cookies

Ingredients

1

roll (16.5 oz)  refrigerated chocolate chip cookies

1/4

cup unsweetened baking cocoa

2

tablespoons heavy whipping cream

28

rolo or store brand chewy caramels in milk chocolate (from 12-oz bag), unwrapped

1/2

cup milk chocolate chips

1/4

teaspoon vegetable oil

1/4

teaspoon kosher (coarse) salt

Steps

• 1

  Heat oven to 350°F. Line large cookies sheets with cooking parchment paper.
• 2

  In large bowl, crumble cookie dough; stir or knead in cocoa and whipping cream until well mixed.
• 3

  Shape dough into 28 (1 1/4-inch) balls. Form dough around each candy, covering completely, reshaping into balls. Place 2 inches apart on cookie sheets.
• 4

  Bake 12 to 15 minutes or until edges of cookies are set. Cool on cookie sheets 2 minutes; remove to cooling racks. Cool completely, about 30 minutes.
• 5

  In small microwavable bowl, microwave chocolate chips and oil uncovered on High 1 to 1 1/2 minutes, stirring every 30 seconds, until melted and smooth. Drizzle over cookies; sprinkle with salt. Cool about 1 hour or until chocolate is set. Store covered at room temperature.