Double Chocolate Caramel Wraps


Double Chocolate Caramel Wraps


  • 1 cup salted butter at room temperature
  • 3/4 cup granulated sugar
  • 3/4 cup brown sugar
  • 2 large eggs
  • 2 tsp. vanilla
  • 2 cups flour
  • 2/3 cup cocoa powder
  • 3/4 tsp. baking soda
  • 1/4 tsp. salt
  • 2 cups semi-sweet chocolate chips
  • 30 Rolo candies

Caramel Drizzle:

  • 20 caramels
  • 2 Tbsp. sweetened condensed milk
  • Sea salt for sprinkling


  1. Using the bowl of a stand mixer using a paddle attachment, cream together the butter and sugars on medium speed for 2 to 3 minutes, until light and fluffy.
  2. Add the eggs and vanilla and mix again on low speed. Scrape the bowl as needed.
  3. Add in the flour, cocoa, baking soda and salt. Mix until well blended, scraping the sides of the bowl as needed.
  4. Add in the chocolate chips and mix until combined. The dough will be soft and slightly sticky.
  5. Refrigerate the cookie dough for 30 minutes.
  6. Preheat oven to 350 F. Line a baking sheet with parchment paper or a nonstick baking mat.
  7. Using a cookie scoop, scoop the cookie dough into 30 balls. Flatten with the palm of your hand, then wrap the cookie dough around the Rolo so it is completely covered. Place on the prepared cookie sheet. Repeat with the remaining cookie dough.
  8. Bake the cookies in the preheated oven for 10 minutes. Do not overbake.
  9. Allow the cookies to cool for 5 minutes on the cookie sheet and then place on a wire rack to cool completely.
  10. In a small microwaveable bowl, melt the caramels for 40 seconds. Stir in the sweetened condensed milk.
  11. Continue to melt the caramels at 10-to-15-second intervals until they are completely melted and able to be drizzled over the cookies.
  12. Drizzle the caramel over the top of the cookies and then immediately sprinkle with sea salt, if desired. The caramel will set quickly, so do a few cookies at a time and sprinkle salt on top so it is sure to stick.

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