Caramel-filled chocolate cookies

Yield: 1 Servings

Measure 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

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

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