Caramel-filled Chocolate Cookies With White Chocolate Drizzle Desserts Recipes

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Caramel-filled Chocolate Cookies With White Chocolate Drizzle


  • 1 c. butter, softened
  • 1 c. plus 1 Tablespoon sugar, divided
  • 1 c. packed brown sugar
  • 2 eggs
  • 1 t. vanilla extract
  • 2 1/2 c. all-purpose flour
  • 3/4 c. baking cocoa
  • 1 t. baking soda
  • 1 1/4 c. chopped pecans, divided
  • 1 package (13 oz.) Rolo candies
  • 4 squares (1 oz. each) white baking chocolate, melted

  • Method:

  • In a mixing bowl, cream butter, 1 cup sugar and brown sugar. Add the eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, cocoa and baking soda; gradually add to the creamed mixture, beating just until combined. Stir in 1/2 c. pecans.
  • Shape a tablespoonful of dough around each candy, forming a ball. In a small bowl, combine the remaining sugar and pecans; dip each cookie halfway. Place nut side up 2-inches apart on greased baking sheets.
  • Bake at 375 degrees F. for 7-10 minutes or until tops are slightly cracked. Cool for 3 minutes before removing to wire racks to cool completely. Drizzle with melted white chocolate.
  • This recipe should make about 5 dozen cookies =D

  •  Caramel-filled Chocolate Cookies   Caramel-filled Chocolate Cookies With White Chocolate Drizzle   Caramel-filled Brownies 



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