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Caramel-Filled Chocolate Cookies

 Caramel-Filled Chocolate Cookies
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
30 ServingsPrep: 25 min. Bake: 10 min.


  • 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 King Arthur Unbleached 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


  • 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.

2 of 2

Caramel-Filled Chocolate Cookies (continued)

Directions (continued)

  • 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.