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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. —Melissa Vannoy, Childress, Texas
  • Total Time
    Prep:25 min. Bake: 10 min. + cooling
  • Makes
    5 dozen

Ingredients

  • 1 cup butter, softened
  • 1 cup plus 1 tablespoon sugar, divided
  • 1 cup packed brown sugar
  • 2 large eggs, room temperature
  • 2 teaspoons vanilla extract
  • 2-1/2 cups 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° until top is slightly cracked, 7-10 minutes. Cool for 3 minutes; remove to wire racks to cool completely.
Nutrition Facts
1 cookie: 121 calories, 6g fat (3g saturated fat), 15mg cholesterol, 60mg sodium, 16g carbohydrate (11g sugars, 1g fiber), 1g protein.
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