Caramel-Filled Chocolate Cookies Recipe

4.5 2 7
Caramel-Filled Chocolate Cookies Recipe
Caramel-Filled Chocolate Cookies Recipe photo by Taste of Home
Publisher Photo

Caramel-Filled Chocolate Cookies Recipe

Read Reviews
4.5 2 7
Publisher Photo
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
MAKES:
30 servings
TOTAL TIME:
Prep: 25 min. Bake: 10 min.
MAKES:
30 servings
TOTAL TIME:
Prep: 25 min. Bake: 10 min.

Ingredients

  • 1 cup butter (no substitutes), 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 squares (1 ounce each) white baking chocolate, melted

Directions

In a mixing bowl, cream butter, 1 cup sugar and brown sugar. 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. Drizzle with melted white chocolate. Yield: about 5 dozen.
Originally published as Caramel-Filled Chocolate Cookies in Taste of Home's Holiday & Celebrations Cookbook Annual 2001, p109

Nutritional Facts

2 each: 256 calories, 13g fat (6g saturated fat), 32mg cholesterol, 135mg sodium, 33g carbohydrate (23g sugars, 1g fiber), 3g protein.

  • 1 cup butter (no substitutes), 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 squares (1 ounce each) white baking chocolate, melted
  1. In a mixing bowl, cream butter, 1 cup sugar and brown sugar. 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.
  2. 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.
  3. 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. Drizzle with melted white chocolate. Yield: about 5 dozen.
Originally published as Caramel-Filled Chocolate Cookies in Taste of Home's Holiday & Celebrations Cookbook Annual 2001, p109

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Reviews forCaramel-Filled Chocolate Cookies

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MY REVIEW
bobbe711 User ID: 7018023 39425
Reviewed Dec. 12, 2012

"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."

MY REVIEW
bexeez User ID: 4671186 75159
Reviewed Dec. 12, 2009

"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!"

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