Caroline Crispino's Chocolate Salted-Caramel Surprise Cookies took first place in the Chicago Tribune’s annual Holiday Cookie Contest.

Chewy caramel, deep dark chocolate and toasty oats make these cookies comforting and complex at the same time. Everyone will want a bite! Technique tip: Freeze ROLO® candies before cutting.

Instructions Preheat Oven: Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper and set aside. Cream the Butter and Sugars: In a large bowl, cream together the softened ...

Freezer (Baked): Freeze cooled cookies in a zip-top bag for up to 2 months. Freezer (Unbaked): Freeze dough balls (caramel inside) and bake straight from frozen, adding 1–2 extra minutes to the ...

You may have made cookies from scratch before, but likely not with this combo of soft caramel candies and dark chocolate chips. This recipe is quite the treat.

She shows us how to make candy-filled cinnamon rolls with chocolate frosting and salted oatmeal cookies with dark chocolate caramels. (Sponsored by ROLO®.) Rolo Rolls by Maya-Camille Broussard ...

5. Melt the caramel bits and milk in the microwave in 30-second intervals, stirring in between, until it is smooth and creamy. 6. Immediately spread the caramel mixture evenly over the crust. 7.

5) Lastly, add the chocolate chips and caramel pieces blending into the dough. 6) Drop desired cookie dough size onto a prepared baking sheet. I fit about a dozen per baking sheet.

Immediately press 1 milk chocolate Kiss into center of each cookie. Allow cookies to cool on sheets for 5 minutes. Remove cookies from baking sheets. Transfer to a wire rack to continue cooling.