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Prep Time: 15 Minutes Cook Time: 7 Minutes |
Ready In: 22 Minutes Servings: 12 |
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I'm not sure what these were originally called, but the recipe came from a Pillsbury Bakeoff cookbook. These are my favorite cookies and I get requests for them all the time. They are a chocolate cookie topped with sugar and pecans and when you bite into them you get a delicious caramel surprise! Ingredients:
2 1/2 cups flour |
1 cup sugar |
1 teaspoon baking soda |
2 eggs |
1 cup brown sugar, firm pack |
1/2 cup pecans, chopped (or other nuts) |
1 cup margarine or 1 cup butter, softened |
1 (13 ounce) bag rolo chocolates (unwrapped) |
2 teaspoons vanilla |
3/4 cup unsweetened cocoa |
Directions:
1. Heat oven to 375. In small bowl combine flour, cocoa and baking soda. Mix Well.
2. In large bowl beat 1 cup sugar with brown sugar and margarine until light and fluffy.
3. Add vanilla and eggs and beat well. Add flour mixture and blend.
4. For each cookie, shape about 1 tablespoon dough around 1 Rolo, covering compleletly. If dough is too sticky to handle easily, refrigerate until desired firmness is achieved.
5. In a small bowl combine nuts and 1 tablespoons of sugar. Press 1 side of each ball into the nut mixture and place, nut side up, two inches apart on ungreased baking sheet.
6. Bake for 7-10 minutes or until set and slightly cracked. Cool 2 minutes on baking sheet and then transfer to wax paper to cool completely. Do not cool on wire rack or caramel centers will fall through.
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