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Caramel-Filled Chocolate Cookies
November 27, 2009

This were absolutely delicious. I read the reviews and followed others' suggestions: I froze the Rolos for 20-30 minutes and refrigerated the dough for a half hour before assembly. The rolos didn't burst during baking and the dough was easier to work with, though still a tad sticky. I measured out almost exactly a tablespoon of dough for each rolo (scooped it out with a tablespoon and scraped off the excess) and it was the perfect amount because I ended up with over 60 cookies. Odd that the recipe says the yield was only 30. The cookies definitely taste better after they've cooled because the caramel gets much gooier. These were a hit with family and friends.

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