Comments on: Chocolate Caramel Cookie Bites

By: Arfi

Arfi — Thu, 17 Mar 2011 21:33:22 +0000

I’ve bookmarked this recipe!

By: Sara

Sara — Mon, 27 Dec 2010 20:13:10 +0000

I agree with Sarah, it’s much easier to just pull pieces of dough and wrap them around the caramels. I tried these out today and they are divine! Some things I did differently though, I added about two tablespoons of really strong coffee and I melted 1/4 cup of melted semi- sweet chocolate chips to the batter, the chocolate flavor was muchb better! They were so much more delactable! Also because of the added moisture, there was no need to refrigerate the dough, so thats also a time saver!

By: Sarah

Sarah — Wed, 06 Oct 2010 19:28:31 +0000

I made these, gluten free, this week and some issues occurred. I’ve never been good at rolling out anything so after a while of frustrations I just started pulling pieces off the dough ball and rolling it around the caramels. That technique worked great! I also filled some with chocolate chips and cashew butter. Another addition I made was to the sugar coating, I added cinnamon and they got a real nice kick.

By: Katie

Katie — Sun, 05 Sep 2010 04:18:24 +0000

agh, why can’t mine look like that?! they were still delicious though.

By: Jeff

Jeff — Mon, 29 Jun 2009 16:42:46 +0000

I made these with homemade caramels. DELICIOUS! They kind of flattened out, though, so they were flat chocolate cookies full of caramel goodness. Still worth the time to make them, though.

By: Fallon

Fallon — Tue, 23 Jun 2009 15:31:14 +0000

haha!! Thanks. I just kept these bookmarked because it looked like a good cookie I could ship to him in Iraq while its 120+ degrees out there!! I like the positive advice and I’m doing to try it out, and will let you know how they turn out when he receives them!