Caramel-Filled Chocolate Cookies


2-1/2 C. all-purpose flour
3/4 cup unsweatened cocoa
1 tsp. baking soda
1 C. sugar
1 C. firmly packed brown sugar
1 C. margarine or butter, softened
2 tsp. vanilla
2 eggs
1 C. chopped pecans
48 Rolo® Chewy Caramels in Milk
1 T. sugar
4 oz. vanilla-flavored candy coating (if desired)


Heat oven to 375°.  Lghtly spoon flour into measuring cup; level off.  In small bowl, combine flour, cocoa and baking soda; blend well.

In large bowl, beat 1 C. sugar, brown sugar and margarine until light and fluffy.  Add vanilla and egss; beat well.  Add flour mixture; blend well.  Stir in 1/2 C. of the pecans.  For each cookie, with floured hands, shape about 1 tablespoonful of dough around 1 caramel candy, covering completely.

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

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

Melt candy coating in small saucepan over low heat, stirring constantly until smooth.  Drizzle over cookies.  4 dozen cookies.


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