Chocolate Caramel Cookies |
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Prep Time: 0 Minutes Cook Time: 10 Minutes |
Ready In: 10 Minutes Servings: 30 |
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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. Ingredients:
1 cup butter, softened |
1 cup plus 1 tablespoon sugar, divided |
1 cup packed brown sugar |
2 eggs |
2 teaspoons vanilla extract |
2-1/2 cups king arthur unbleached all-purpose flour |
3/4 cup baking cocoa |
1 teaspoon baking soda |
1 cup chopped pecans, divided |
1 package (13 ounces) rolo candies |
Directions:
1. 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.
2. Shape dough by tablespoonfuls around each candy. In a small bowl, combine remaining pecans and sugar; dip each cookie halfway.
3. Place with nut side up on ungreased baking sheets. Bake at 375° for 7-10 minutes or until top is slightly cracked. Cool for 3 minutes; remove to wire racks to cool completely. Yield: about 5 dozen.
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