Let me get this straight…chocolate cookie dough wrapped around caramel filled chocolate candies? Where do I sign up?!
When diving into a plate of these scrumptious cookies, you may be at the point of the night when you’re sipping coffee. However, there are a couple wines that will take this gooey, chocolate delight to another level. Wine meet dessert. Dessert meet wine.
Caramel Filled Chocolate Cookies
Ingredients (credit: allrecipes.com)
- 1 cup butter, softened
- 1 cup white sugar
- 1 cup packed brown sugar
- 2 eggs
- 2 teaspoons vanilla extract
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 3/4 cup unsweetened cocoa powder
- 1 cup chopped walnuts
- 1 tablespoon white sugar
- 48 chocolate-covered caramel candies (maybe Rolo’s or Caramellow bars)
Beat butter until creamy. Gradually beat in white sugar and brown sugar. Beat in eggs and vanilla. Combine flour, baking soda, and cocoa. Gradually add to butter mixture, beating well. Stir in 1/2 cup walnuts. Cover and chill at least 2 hours.
Preheat oven to 375 degrees F (190 degrees C).
Combine remaining 1/2 cup nuts with the 1 tablespoon sugar. Divide the dough into 4 parts. Work with one part at a time, leaving the remainder in the refrigerator until needed. Divide each part into 12 pieces. Quickly press each piece of dough around a chocolate covered caramel. Roll into a ball. Dip the tops into the sugar mixture. Place sugar side up, 2 inches apart on greased baking sheets.
Bake for 8 minutes in the preheated oven. Let cool for 3 to 4 minutes on the baking sheets before removing to wire racks to cool completely.
Madeira (muh-DEER-uh): Sweet wine with caramel, almonds, & hazelnuts
Sauternes (soh-TEHRN): A sweet, creamy wine with honey, vanilla, & fruit
Tawny Port (TAWH-NEE port): A sweet wine with baking spice, almond, & caramel
The Helo Vino Team