Triple Chocolate Caramel Cookies Recipe

Ingredients

• 1-1/2 cups butter, softened
• 1 cup sugar
• 1 egg
• 1 teaspoon vanilla extract
• 3 cups all-purpose flour
• 1/2 cup baking cocoa
• 1 package (12 ounces) miniature semisweet chocolate chips
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• 1 cup chopped pecans, toasted
• 1 bottle(12-1/2 ounces) caramel ice cream topping
• 4 to 6 ounces dark chocolate candy coating, melted

Directions

• In a large bowl, cream butter and sugar until light and fluffy. Beat in egg and vanilla. Combine flour and cocoa; gradually add to the creamed mixture and mix well. Stir in chocolate chips and pecans.
• Roll into 1-in. balls. Place 2 in. apart on ungreased baking sheets. Using the end of a wooden spoon handle, make a 3/8- to 1/2-in.-deep indentation in the center of each ball. Smooth any cracks. Fill each indentation half full with caramel topping.
• Bake at 350° for 15-18 minutes or until caramel is very bubbly and cookies are set. Cool for 5 minutes before removing to wire racks. Drizzle cooled cookies with candy coating. Yield: 6 dozen.
  
  Editor's Note: Confectionary coating is found in the baking section of most grocery stores. It is sometimes labeled "candy coating" and is often sold in bulk packages of 1 to 1-1/2 pounds.

Triple Chocolate Caramel Cookies published in Best of Country Cookies , p61