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I know that many complain about the upcoming Daylight Savings change because we lose an hour of sleep. But for me, it is going to be a welcome change. I can’t wait for light evenings and better opportunities for photos in the sunlight!! I have started taking all of my photos at lunch the day after I make things, but I had to take pictures last night because I just made these last night so I could post them today. But starting Sunday, I shouldn’t have that problem anymore!!

I had heard of cookies like these before but had never made them. It is a cookie with a little hidden nugget of chocolate and caramel in the middle. I was really excited to make these, and have had the cookbook open to this page on my counter all week. But I have to admit that I was a little bit disappointed. I don’t know why they didn’t quite come together right for me.

I could tell from the beginning that there might be problems. The dough was really dry and had a hard time coming together. I ended up dumping it out of the food processor and pressing it together into a ball by hand. After being refrigerated, I went to roll it out. It rolled fairly easy, but kept cracking. I attempted to push the cracks together, but it resulted in a thicker dough. Because of this, I was only able to cut out 16 circles instead of 28. Then it calls to take one circle, place the candy on top, then cover with another circle, pinching the edges together to make one cookie. I used Rolos, and maybe they were too tall, but the dough just split and did not work out. I ended up taking the two circles, put the candy in the middle and just rolled it into a ball. Then I tried to press it out to a circle the best I could.

The final result was just ok. They weren’t horrible by any means, but there was too much dry cookie. They were the best eaten warm when the chocolate and caramel were still melted and gooey. I wish I would have followed my instincts from the beginning and added a little bit of water to soften the dough – maybe that could have saved these cookies. Luckily the whole batch only made 8 cookies for me, so it wasn’t a huge loss. I still love the idea of these cookies, and I think I will try to find a way to make them work!

I’m including the original recipe, because maybe it was just me and someone else will have better luck with it!

Chocolate Caramel Nuggets
from The Cookie Book

5 ounces/1 1/4 cups self-rising flour
3 1/2 ounces/7 tablespoons butter, chilled and diced
2 ounces/1/4 cup superfine sugar
1 egg yolk
1 teaspoon vanilla extract
14 soft-centered chocolate caramels
confectioners’ sugar and cocoa powder (unsweetened), for dusting

Put the flour and diced butter in a food processor and process until the mixture resembles fairly fine breadcrumbs.

Add the sugar, egg yolk and vanilla extract to the food processor and process to a smooth dough. Put the dough in plastic wrap and chill for 30 minutes.

Preheat the oven to 400F/Gas 6. Grease a large baking sheet.

Roll the dough thinly on a lightly floured surface and cut out 28 round pieces, using a 2-inch cutter.

Place one chocolate caramel on a round piece, then lay a second round piece on top. Pinch the edges of the dough together so that the chocolate caramel is completely enclosed, then place it on the baking sheet. Make the remaining cookies in the same way. Bake for about 10 minutes, until pale golden.

Transfer to a wire rack and leave to cool. Serve lightly dusted with confectioners’ sugar and cocoa powder.

See who else has made these cookies!


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29 Responses to Cookbook of the Month Recipe – Chocolate Caramel Nuggets

  1. Barbara Bakes says:

    There was a similar cookie (that I love) in the Pillsbury Bakeoff in 1990, although it is a chocolate cookie. It’s a very easy cookie to make. http://www.pillsbury.com/Recipes/ShowRecipe.aspx?rid=11519

  2. Melanie says:

    Mmm…they still look delicious!

  3. April says:

    Well, they look wonderful!

  4. Katy says:

    They look great! I’m sorry they didn’t taste as delicious as they look! And thanks — you just gave me something to look forward to for daylight savings time!

  5. linda says:

    Delicious, especially the one with dripping caramel…yum!
    I do the same with picture taking so I’m happy too about the daylight savings change.

  6. Patricia Scarpin says:

    Deb, I understand you, sweetie. But I have to say the cookies look delicious! That oozing filling is killing me. 🙂

    Jen, from Bake or Break, has a recipe for cookies filled with pieces of caramels that look fantastic. I can’t wait to try it.

  7. White On Rice Couple says:

    Stuffed cookies? It doesn’t matter how it turns out, we’ll eat it! Add a glass a milk with that to wash it down . 🙂

  8. Mansi Desai says:

    That looks rich and delicious Deb! I’m not a caramel fan, and yet that pic is appetising!:)

    btw, if you happen to cook something for breakfast, try participating in the WBB-Balanced Breakfasts event I’ hosting this month:) would love to have your entry!

  9. Steph says:

    I’ve made a similar cookie before, but with a chocolate cookie with chocolate and caramel in the center. You can’t beat chocolate and caramel in my opinion! They still look delicious!

  10. EB of SpiceDish says:

    Those look stunning… but I still hate Daylight Savings

  11. Ann says:

    Those look amazing!

  12. glamah16 says:

    All that caramel and chocolate looks really good to me. Those cookies look mighty good.

  13. javagirlkt's cookin' says:

    i’m totally with you about the Daylight Savings thing, i can’t wait for springtime and lighter evenings! (as i sit here on campus in the middle of a blizzard).

  14. Cookie baker Lynn says:

    I’m not much into dry cookies, but if you put melty chocolate and oozy caramel on it, I’m all in!

  15. Emiline says:

    Is daylight savings time this Sunday?! Thanks for the reminder. I showed up for work an hour late, last year.
    It seems early. I’m looking forward to it, too. I hate taking pictures at night.
    The cookies look nice. I love the second picture. Some people might like a cookie more on the dry side. ??

  16. bbaking says:

    oooh yummy yummy! I am a sucker for anything with gooey caramel!

    I know what you mean about the daylight, I think my photos will be much improved once the evenings are lighter as that is when I do most of my baking! I can never wait until the next day, too greedy! ;o)

  17. Muffin says:

    Those look so good!

  18. Gretchen Noelle says:

    This sounds tasty. I may be up for trying it. Too bad it didn’t work out quite like you were hoping!

  19. Kevin says:

    A cookie with a goooey center sounds so good!

  20. Allison says:

    I think I love the idea of these cookies as well!
    mmmm that caramel looks sooo good!

  21. Brilynn says:

    Even though they didn’t turn out quite the way you wanted them too, that last pic with the oozy caramel looks great!

  22. KJ says:

    I love the idea of these cookies. It’s a pity they didn’t measure up in the end.

  23. LyB says:

    All that melting chocolate and caramel is making me hungry, they look delicious! Perhaps using a whole egg and a bit of milk in the dough might have resulted in a softer cookie.

  24. Happy cook says:

    Yumm yumm, would love to have few of them, for me they are perfect enough

  25. Madam Chow says:

    I love Rolos! By the way, I was reading about you and macarons over at Tartelette, and I can tell you that you can find some at Windy Ridge Bakery in Park City. I had some there last weekend!

  26. eatme_delicious says:

    I’m looking forward to more daylight too so I can take more of my photos in natural light! I’m not at home from about 630am to 5pm or 6pm everyday and so I don’t often get the opportunity to take photos when it’s light out. That’s frustrating that the cookies were crumbly and wouldn’t come together quite right. They look great though!

  27. cakebrain says:

    what a great idea!

  28. Tracy says:

    That is too bad about the dough. I’ve had a run of bad luck with cooking lately. I’m glad I’m not the only one who blogs about results that are less than perfect.

  29. nicisme says:

    Sorry to hear you had trouble with these cookies. I’ve made them a number of times now and the dough can crack quite easily. I think the dough needs to be a bit softer, I used a large egg yolk maybe that made a difference? (Or try adding a teaspoon or two of milk).
    The ones you made actually look really good, especially with the caramel coming out.

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