These cookies are extraordinary! I get tons of compliments whenever I make them! Everyone loves the gooey caramel that is hidden inside this chocolatey cookie!
Caramel-filled Chocolate Cookies
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2 1/2 cups all-purpose flour
3/4 cup unsweetened cocoa powder
1 tsp. baking soda
1 cup sugar
1 cup packed brown sugar
1 cup margarine or butter, softened
2 tsp. vanilla
2 eggs
1 cup chopped pecans
48 ROLO milk chocolate caramel candies, unwrapped (1 9oz. pkg.)
1 tbsp. sugar
4 oz. vanilla flavored candy coating, optional
Preheat oven to 375 degrees. In a small bowl, combine flour, cocoa, and baking soda; blend well. In large bowl, beat together 1 cup sugar, brown sugar and margarine/butter until light and fluffy. Add vanilla and eggs, beat well. Add flour mixture; mix well. Stir in 1/2 cup of the pecans. For each cookie, shape about 1 tbsp. dough around 1 caramel candy (make sure to cover caramel candy well on all sides). In a small bowl, combine remaining pecans and 1 tbsp. sugar. Press one side of each cookie ball into pecan mixture. Place dough nut side up 2 inches apart onto lightly greased cookie sheet. Bake at 375 degrees for 7-10 minutes or until set and top is slightly cracked. Cool for 2 minutes on cookie sheet before removing. Cool completely.
If desired, melt candy coating in small saucepan over low heat. Using the tines of a fork, drizzle coating lightly over top of cookies. Makes 4 dozen cookies.
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