"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous

Caramel Filled Chocolate Cookies Recipe

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This recipe for Caramel Filled Chocolate Cookies, by , is from The McElmury Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Diane McElmury
Added: Sunday, November 18, 2007

Category:
Category:

Ingredients:  
Ingredients:  
1 cup sugar
1 cup firmly packed brown sugar
1 cup butter, softened
2 teaspoons vanilla
2 eggs
2 1/2 cups flour
3/4 cup unsweetened cocoa
1 teaspoon baking soda
1 cup chopped pecans
48 Rolo Chewy Caramels in Milk Chocolate, unwrapped
1 tablespoon sugar
4 oz vanilla flavored candy coating, if desired

Directions:
Directions:
In a large bowl, combine 1 cup sugar, brown sugar and butter; beat until light and fluffy. Add vanilla and eggs; blend well. Lightly spoon flour into measuring cup; level off. In a small bowl, combine flour, cocoa and baking soda; mix well. Add to sugar mixture; blend well. Stir in 1/2 cup pecans. Cover with plastic wrap; refrigerate 30 minutes for easier handling. Heat oven to 375. For each cookie, with floured hands, shape about 1 tablespoon dough around 1 caramel candy, covering completely. In a small bowl, combine remaining 1/2 cup pecans and 1 tablespoon sugar. Press one side of each bowl into pecan mixture. Place, nut side up, 2 inches apart on ungreased cookie sheets. Bake at 375 for 7-10 minutes, or until set and slightly cracked. Cool 2 minutes; remove from cookie sheets. Cool 15 minutes. In a small saucepan, melt vanilla candy coating over low heat, stirring constantly until smooth. Drizzle over cooled cookies.

Number Of Servings:
Number Of Servings:
4 dozen

 

 

 

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