Caramel-filled Chocolate Cookies |
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Prep Time: 0 Minutes Cook Time: 115 Minutes |
Ready In: 115 Minutes Servings: 4 |
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This is a yummy recipe coming to you from Pillsbury By Jean Olson, the 2,000 dollar winner in 1990 Ingredients:
2 1/2 cups flour pillsbury best® all purpose or unbleached flour |
3/4 cup unsweetened cocoa |
1 teaspoon baking soda |
1 cup sugar |
1 cup firmly packed brown sugar |
1 cup margarine or butter, softened |
2 teaspoons vanilla |
2 eggs |
1 cup chopped pecans |
48 rolo® chewy caramels in milk chocolate, unwrapped (from 13-oz. pkg.) |
1 tablespoon sugar |
4 oz. vanilla-flavored candy coating, if desired |
Directions:
1. In medium bowl, combine flour, cocoa and baking soda; mix well.
2. 2. In large bowl, combine 1 cup sugar, brown sugar and margarine; beat until light and fluffy. Add vanilla and eggs; beat well. Add flour mixture; blend well. Stir in 1/2 cup of the pecans. If necessary, cover with plastic wrap; refrigerate 30 minutes for easier handling.
3. 3. Heat oven to 375°F. For each cookie, with floured hands, shape about 1 tablespoon dough around 1 caramel candy, covering completely.
4. 4. In small bowl, combine remaining 1/2 cup pecans and 1 tablespoon sugar. Press one side of each ball into pecan mixture. Place, nut side up, 2 inches apart on ungreased cookie sheets.
5. 5. Bake at 375°F. for 7 to 10 minutes or until set and slightly cracked. Cool 2 minutes; remove from cookie sheets. Cool on wire rack for 15 minutes or until completely cooled.
6. 6. Melt candy coating in small saucepan over low heat, stirring constantly until smooth
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