All the recipes for these that I found on the internet, started with a peanut-butter cookie dough, and added the chocolate and caramel.
I have never been fond of peanut-butter cookies, so I decided to start with a chocolate chip cookie dough... specifically, Smitten Kitchen's salted chocolate chunk cookies.
Changes I made:
Demarara sugar for the turbinado sugar
Left off the sprinkle of salt at the end
Instead of the 1/2 lb chopped chocolate, I used 4 oz dark chocolate chips and 4 oz peanut-butter chips.
I scooped the dough with a tablespoon measure, and wrapped and molded it around 2 mini Rolos, held bottoms together. (It took one whole bag, plus a few from the second bag.)
The batch made 30 cookies.
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