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Chocolate Caramel Cookies

 Chocolate Caramel Cookies
This is my favorite recipe for bake sales and bazaars. Each delightfully sweet chocolate cookie has a fun caramel surprise in the middle, thanks to Rolo candy. Dipped in pecans before baking, they look so nice that they sell in a hurry.
30 ServingsPrep:25 min. Bake: 10 min.

Ingredients

  • 1 cup butter, softened
  • 1 cup plus 1 tablespoon sugar, divided
  • 1 cup packed brown sugar
  • 2 eggs
  • 2 teaspoons vanilla extract
  • 2-1/2 cups King Arthur Unbleached All-Purpose Flour
  • 3/4 cup baking cocoa
  • 1 teaspoon baking soda
  • 1 cup chopped pecans, divided
  • 1 package (13 ounces) Rolo candies

Directions

  • In a large bowl, cream butter, 1 cup sugar and brown sugar. Beat in
  • eggs and vanilla. Combine flour, cocoa and baking soda; gradually
  • add to creamed mixture just until combined. Stir in 1/2 cup pecans.
  • Shape dough by tablespoonfuls around each candy. In a small bowl,
  • combine remaining pecans and sugar; dip each cookie halfway.
  • Place with nut side up on ungreased baking sheets. Bake at 375°
  • for 7-10 minutes or until top is slightly cracked. Cool for 3
  • minutes; remove to wire racks to cool completely. Yield: about 5
  • dozen.

2 of 2

Chocolate Caramel Cookies (continued)

Nutritional Facts: 2 cookies equals 244 calories, 12 g fat (6 g saturated fat), 32 mg cholesterol, 134 mg sodium, 32 g carbohydrate, 1 g fiber, 3 g protein.