Chocolate Caramel Cookies

Combine butter and sugar in a large mixing bowl, using an electric mixer to blend until smooth. Gradually incorporate the sugars into the butter mixture, beating continuously until well combined. Next, add eggs and vanilla to the bowl, blending until a smooth consistency is achieved.

In a separate bowl, whisk together flour, cocoa powder, and baking soda. Gradually incorporate the dry ingredients into the butter mixture, beating well to avoid lumps. Stir in chopped walnuts and cover the bowl with plastic wrap. Refrigerate for at least 2 hours to allow the dough to firm up.

Once ready to bake, preheat the oven to 375 degrees F (190 degrees C). Grease two baking sheets with a thin layer of cooking spray.

In a small bowl, mix together the remaining walnuts and sugar. Divide the chilled dough into 4 equal parts, working with one part at a time while storing the remaining portions in the refrigerator until needed. Shape each portion into 12 equal pieces.

Dip each piece of dough around a chocolate-covered caramel, then roll it into a ball. Dip the top of each ball into the walnut mixture, and place 2 inches apart on the prepared baking sheets with the nuts facing upwards.

Bake in the preheated oven for 8 minutes. Remove from the oven and let cool on the baking sheets for 3 to 4 minutes before transferring to wire racks to cool completely.