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Caramel-Filled Chocolate Cookies Recipe

Caramel-Filled Chocolate Cookies Recipe photo by Taste of Home

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These yummy chocolate cookies have a tasty caramel surprise inside. With pecans on Top and a contrasting whit chocolate drizzle, they're almost too pretty to eat! —Deb Walsh, Cabery, Illinois

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Caramel-Filled Chocolate Cookies Recipe

Prep: 25 min. Bake: 10 min.

Yield: 30 Servings

25 10 35

Ingredients

1 cup butter, softened
1 cup plus 1 tablespoon sugar, divided
1 cup packed brown sugar
2 eggs
1 teaspoon vanilla extract
2-1/2 cups all-purpose flour
3/4 cup baking cocoa
1 teaspoon baking soda
1-1/4 cups chopped pecans, divided
1 package (13 ounces) Rolo candies
4 ounces white baking chocolate, chopped

Directions

In a large bowl, cream butter, 1 cup sugar and brown sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, cocoa and baking soda; gradually add to the creamed mixture, beating just until combined. Stir in 1/2 cup pecans.
Shape a tablespoonful of dough around each candy, forming a ball. In a small bowl, combine the remaining sugar and pecans; dip each cookie halfway. Place nut side up 2 in. apart on greased baking sheets.
Bake at 375° for 7-10 minutes or until tops are slightly cracked. Cool for 3 minutes before removing to wire racks to cool completely.
In a microwave, melt white chocolate at 70% power for 1 minute; stir. Microwave at additional 10- to 20-second intervals, stirring until smooth. Drizzle over cookies. Yield: about 5 dozen.

Nutritional Facts 1 serving (2 each) equals 256 calories, 13 g fat (6 g saturated fat), 32 mg cholesterol, 135 mg sodium, 33 g carbohydrate, 1 g fiber, 3 g protein.

Originally published as Caramel-Filled Chocolate Cookies in Taste of Home's Holiday & Celebrations Cookbook Annual 2001, p109

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Caramel-Filled Chocolate Cookies

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Reviewed on Dec. 12, 2012 by bobbe711

I rated this recipe a 5 because of the taste. They are delicious but, they are not easy to work with. Putting them on a wire rack could make a mess if the caramel oozes. I found using parchment paper works better. I just lift the paper with the cookies, place on wire rack and cool them that way. I then placed them in the fridge for a short time to harden up the white chocolate glaze. I did not use the Pecans as we do not care for nuts. This is fabulous cookie.

Reviewed on May. 29, 2012 by monkeysmom

Very easy to make tastes like you spent hours.

Reviewed on Dec. 12, 2009 by bexeez

Incredibly Easy and Fun to make! Easy clean up and most of the ingredients are already in your pantry! Recipe made enough to share and still left a few to keep to enjoy with my family!