Caramel-Filled Chocolate Cookies
2 ½ c. flour
¾ c. unsweetened cocoa
1 tsp. baking soda
1 c. sugar
1 c. brown sugar
1 c. margarine or butter, softened
2 tsp. vanilla
2 eggs
1 c. chopped pecans
48 Rolo chewy caramels
1 T. sugar
4 oz. vanilla-flavored candy coating, if desired
Heat oven to 375 degrees F. In small bowl, combine flour, cocoa and baking soda; blend well. In large bowl, beat 1 c. sugar, brown sugar nd margarine until light and fluffy. Add vanilla and eggs; beat well. Add flour mixture; blend well. Stir in ½ cup of the pecans. For each cookie, with floured hands shape about 1 tablespoon dough around 1 caramel candy, covering completely.
In small bowl, combine remaining ½ c. 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.
Bake 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.
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