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Caramel-Filled Chocolate Cookies Recipe

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

Fae Popp
Added: Wednesday, February 8, 2006


1 cup sugar
1 cup firmly packed brown sugar
1 cup margarine or butter, softened
2 tsp vanilla
2 eggs
2 1/2 cups All-Purpose Flour
3/4 cup unsweetened cocoa
1 tsp baking soda
1 cup chopped pecans
48 Rolo Chewy Caramels in Milk Chocolate, unwrapped
1 tbsp sugar

In a large bowl, combine 1 cup sugar, brown sugar and margarine; beat until light and fluffy. Add vanilla and eggs; blend well.

Lightly spoon flour into measuring cup; level off. In 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 over to 375. For each cookie, with floured hands, shape about 1 tablespoon dough around 1 caramel candy, covering completely. In small bowl, combine remaining 1/2 cup pecans and 1 tablespoon sugar. Press on side of each ball into pecan mixture. Place, nut side up, 2" 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 or until completely cooled.

Drizzle powdered sugar and milk icing over cookies (optional)

Number Of Servings:
Number Of Servings:
4 dozen cookies




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