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Caramel-Filled Chocolate Cookies Recipe

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This recipe for Caramel-Filled Chocolate Cookies, by , is from RQ&N Recipes, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Stephanie Snelson
Added: Wednesday, September 13, 2006


2 1/2 cups flour
3/4 cup unsweetened cocoa
1 tsp. baking soda
1 cup sugar
1 cup firmly packed brown sugar
1 cup margarine or butter, softened
2 tsp. vanilla
2 eggs
1 cup chopped pecans (optional)
48 Rolo chewy caramels, unwrapped
1 Tbs. sugar
4 oz. vanilla flavored candy coating (if desired)

In a small bowl, combine flour, cocoa, and baking soda; blend well. In a large bowl, beat 1 cup sugar, brown sugar, and margarine until light and fluffy. Add vanilla and eggs; beat well. Add flour mixture; blend well. Stir in 1/2 cup of pecans (if desired). For each cookie, with floured hands, shape about 1 Tbs. of dough around caramel candy, covering completely.

In a small bowl, combine remaining 1/2 cup chopped pecans and 1 Tbs. sugar. Press 1 side of each ball 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 completely on wire rack.

Place white chocolate in a Ziploc bag. Place in microwave in 30 second intervals until melted. Cut a tiny hole in the corner of the bag and drizzle chocolate onto cool cookies.




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