Chocolate Treasure Cookies

The other cookie recipe I have to share with you, Chocolate Treasure Cookies; is so named because their cocoa cookie outside en-robes a hidden surprise; reese’s cups and caramely (is that a word?) rolos. These cookies are SO good they make me weak in the knees and I have gotten up twice while writing this to nibble on them. In the past I have only used bite sized reese’s to make these, but this year as a result of a generous candy donation from a lovely friend I had rolos in my cabinet, and decided to try the chocolate caramel combination. Now the only problem I have is deciding which one a like better. The rolos melt perfectly inside the cookie imparting caramel to each bite, while the peanut butter cups remain largely intact and the center of the cookie is packed with peanut butter goodness. Either way you have a totally awesome cookie on your hands that I challenge anyone to turn down. 

The humble appearance of these guys doesn’t do justice to their taste so I usually drizzle them with a bit of melted butterscotch, white chocolate, or a sprinkling of powdered sugar to dress them up and make them more appealing to the eye. If you want to keep these to yourself though leave them plain and you’ll have much more success deterring sticky fingers from your cookie jar.

Treasure Cookies

yield 3 dozen

1/2 cups nutella

6 Tblsp. softened butter

2 Tblsp. nonfat plain yogurt

1/2 cup granulated sugar

1/2 cup packed brown sugar

teaspoons baking soda

1/2 teaspoon salt

large eggs

teaspoons vanilla extract

tablespoons milk

1/2 cups all-purpose flour

1/4 cup cocoa powder

Combine nutella, butter, yogurt, sugar, egg, milk, and vanilla together and stir until you reach a homogeneous mix. Gradually stir in the flour, cocoa leavening, and salt. Once dough no longer has streaks of flour in it chill in the fridge for 30 min. to 2 hours.

Preheat oven to 350 degrees

Once dough has chilled unwrap 36 p.b. cups, rolos or combination of both. Remove the dough from the fridge and taking a  tablespoon amount flatten it with the palm of your hand. place one P.B. cup in the center of the dough disk and bring the edges of the dough up around the candy and roll the dough around in your hands a few times to completely seal. Repeat with remaining dough and place cookies appx. 2 inches apart on cookie sheet.

Note if using rolos only use 1/2 a tablespoon of dough per cookie. 

Bake cookies for 10-12 min. remove from oven and allow to cool completely on baking sheet. Once cooled decorate with powdered sugar or melted chocolate. Now taste and try not to eat more than 1 in a single sitting.

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