Step 1

Dough:

Step 2

Beat sugars and butter until fluffy, add eggs and vanilla and beat well.

Step 3

In a separate bowl, mix flour, cocoa and baking soda.

Step 4

Add flour mixture to sugar mixture (small bit at a time) and blend well. (Feel free to sprinkle in extra flour if the dough is too sticky.)

Step 5

Cover and cool dough in fridge for about 1/2 hour to make it easier to work with. Take this time to unwrap the caramel candies.

Step 6

Topping:

Step 7

Crush candy bars into small pieces (chopping with a knife or mini-chopper). In a small bowl add crushed candy and 1 tbsp of sugar and mix well.

Step 8

Assembly:

Step 9

Shape dough into 1" ball around caramel, covering it completely.

Step 10

Dip top of the dough ball into the crushed candy topping. *easiest to do all the chocolate balls, and then dip into topping when placing on cookie sheet

Step 11

Baking:

Step 12

Bake on parchment paper for 7-10 minutes at 375°.

Step 13

DO NOT OVER BAKE – they will look quite soft. Cool in pan slightly then move to a cooling rack or flat surface. *easiest to bake on parchment paper and slide cookies and parchment off the tray when cooling

Step 14

Keep in a container once cooled. These cookies freeze well!