Caramel Filled Chocolate Cookies
From minitindel 16 years agoIngredients
- 2 1/2 CUPS flour ALL PURPOSE shopping list
- 3/4 CUP unsweetened cocoa shopping list
- 1 TEASPOON baking soda shopping list
- 1 CUP sugar shopping list
- 1 CUP FIRMLY PACKED brown sugar shopping list
- 1 CUP margarine OR SOFTENED butter shopping list
- 2 TEASPOONS vanilla shopping list
- 2 eggs shopping list
- 1 CUP CHOPPED pecans shopping list
- 48 ROLO CHEWY caramel candies IN milk chocolate UNWRAPPED shopping list
- 1 TABLESPOON sugar shopping list
- 4 OUNCES OF vanilla BARK OR CANDY MELTS IF DESIRED FOR TOPPING shopping list
How to make it
- IN A MEDIUM BOWL, COMBINE FLOUR, COCOA, AND BAKING SODA, MIX WELL
- IN A LARGE BOWL, COMINE 1 CUP SUGAR, BROWN SUGAR, AND MARGARINE; BEAT UNTIL LIGHT AND FLUFFY. ADD VANILLA AND EGGS.REFRIGERATE FOR 30 MINUTES FOR EASIER HANDLING.
- HEAT OVEN TO 375 DEGREES F. FOR EACH COOKIE, WITH FLOURED HANDS, SHAPE ABOUT 1 TABLESPOON DOUGH AROUND 1 CARAMEL (ROLO) COVERING COMPLETELY
- IN A SMALL BOWL. COMBINE REMAINING 1/2 CUP PECANS, 1 TABLESPOON SUGAR, PRESS ON ONE SIDE OF EACH BALL INTO PECAN MIXTURE, PLACE NUT SIDE UP 2 INCHES APART ON UNGREASED COOKIE SHEET
- BAKE AT 375 DEGREES F. FOR 7 TO 10 MINUTES OR UNTIL SLIGHTLY CRACKED, COOL 2 MINUTES; THEN REMOVE FROM COOKIE SHEETS
- MELT VANILLA BARK IN A SMLL SAUCEPAN OVER VERY LOW HEAT, STIRRING CONSTANTLY UNTIL ALL MELTED AND SMOOTH, DRIZZLE OVER COOKIES AND LET COOL
- HIGH ALTITUDE ;(3500-6500 FT) INCREASE FLOUR TO 2 3/4 CUPS
The Rating
Reviewed by 12 people-
I just gaind 5 pounds just reading it......hahahahaha
Like the high altitude add..I can make these up at my ranch
VERY NICE POSTgrizzlybear in loved it -
Will be making these soon. Thank you, they look super yummy!
juliecake in Bluffdale loved it -
OMG these look fabulous, thanks for sharing this one, on my list of to do's. Got my 5
henrie in Savannah loved it
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