Caramel Filled Chocolate Cookies |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 24 |
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CHOCOLATE COOKIE WRAPS A CHEWY CARAMEL YUMMM THIS MAKES 4 DOZEN COOKIES Ingredients:
2 1/2 cups flour all purpose |
3/4 cup unsweetened cocoa |
1 teaspoon baking soda |
1 cup sugar |
1 cup firmly packed brown sugar |
1 cup margarine or softened butter |
2 teaspoons vanilla |
2 eggs |
1 cup chopped pecans |
48 rolo chewy caramel candies in milk chocolate unwrapped |
1 tablespoon sugar |
4 ounces of vanilla bark or candy melts if desired for topping |
Directions:
1. IN A MEDIUM BOWL, COMBINE FLOUR, COCOA, AND BAKING SODA, MIX WELL
2. 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.
3. HEAT OVEN TO 375 DEGREES F. FOR EACH COOKIE, WITH FLOURED HANDS, SHAPE ABOUT 1 TABLESPOON DOUGH AROUND 1 CARAMEL (ROLO) COVERING COMPLETELY
4. 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
5. BAKE AT 375 DEGREES F. FOR 7 TO 10 MINUTES OR UNTIL SLIGHTLY CRACKED, COOL 2 MINUTES; THEN REMOVE FROM COOKIE SHEETS
6. MELT VANILLA BARK IN A SMLL SAUCEPAN OVER VERY LOW HEAT, STIRRING CONSTANTLY UNTIL ALL MELTED AND SMOOTH, DRIZZLE OVER COOKIES AND LET COOL
7. HIGH ALTITUDE ;(3500-6500 FT) INCREASE FLOUR TO 2 3/4 CUPS
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