Caramel-filled chocolate cookies
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Butter or margarine; softened |
| 1 | cup | Sugar |
| 1 | cup | Firmly packed brown sugar |
| 2 | larges | Eggs |
| 2¼ | cup | All-purpose flour |
| ¾ | cup | Cocoa |
| 1 | teaspoon | Baking soda |
| 2 | teaspoons | Vanilla extract |
| 1 | cup | Chopped pecans; divided |
| 1 | tablespoon | Sugar |
| 2 | packs | (5.3-ounce) chewy caramels in milk chocolate |
Directions
Beat butter at medium speed with an electric mixer until creamy; gradually add sugars, beating well. Add eggs, beating well.
Stir together flour, cocoa, and soda; add to butter mixture, mixing well.
Stir in vanilla and ½ cup pecans. Cover and chill 1 hour.
Combine remaining ½ cup pecans and 1 tablespoon sugar; set aside. Gently press 1 tablespoon cookie dough around each candy, forming a ball. Dip 1 side of cookie in pecan mixture. Place, pecan side up, 2 inches apart on ungreased baking sheets.
Bake at 375° for 8 minutes. (Cookies will look soft.) Cool 1 minute on baking sheets. Remove to wire racks to cool.
Makes 4 dozen.
Southern Living Website
Recipe by: Southern Living Magazine Posted to MC-Recipe Digest V1 #1031 by Suzy Wert <SuzyWert@...> on Jan 22, 1998