Caramel-filled Chocolate Cookies Desserts Recipes

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Caramel-filled Chocolate Cookies

Ingredients:

2 1/2 cups flour Pillsbury BESTÂ® All Purpose or Unbleached Flour

3/4 cup unsweetened cocoa

1 teaspoon baking soda

1 cup sugar

1 cup firmly packed brown sugar

1 cup margarine or butter, softened

2 teaspoons vanilla

2 eggs

1 cup chopped pecans

48 RoloÂ® Chewy Caramels in Milk Chocolate, unwrapped (from 13-oz. pkg.)

1 tablespoon sugar

4 oz. vanilla-flavored candy coating, if desired

Method:

In medium bowl, combine flour, cocoa and baking soda; mix well.

2. In large bowl, combine 1 cup sugar, brown sugar and margarine; beat until light and fluffy. Add vanilla and eggs; beat well. Add flour mixture; blend well. Stir in 1/2 cup of the pecans. If necessary, cover with plastic wrap; refrigerate 30 minutes for easier handling.

3. Heat oven to 375Â°F. For each cookie, with floured hands, shape about 1 tablespoon dough around 1 caramel candy, covering completely.

4. In small bowl, combine remaining 1/2 cup pecans and 1 tablespoon sugar. Press one side of each ball into pecan mixture. Place, nut side up, 2 inches apart on ungreased cookie sheets.

5. Bake at 375Â°F. for 7 to 10 minutes or until set and slightly cracked. Cool 2 minutes; remove from cookie sheets. Cool on wire rack for 15 minutes or until completely cooled.

6. Melt candy coating in small saucepan over low heat, stirring constantly until smooth

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