Caramel Filled Chocolate Cookies
- 2 1/2 c. Pillsbury all purpose flour
- 3/4 c. unsweetened cocoa
- 1 tsp. baking soda
- 1 c. sugar
- 1 c. firmly packed brown sugar
- 1 c. margarine/butter, softened
- 2 tsp. vanilla
- 2 eggs
- 1 c. chopped pecans
- 48 Rolo chewy caramels in milk chocolate (9 oz. pkg.)
- 1 Tbsp. sugar
- Heat oven to 375. Lightly spoon flour into measuring cup, level off. In small bowl, combine flour, cocoa and baking soda, blend well. In a large bowl, beat 1 c. sugar, brown sugar and margarine until light and fluffy. Add vanilla and eggs, beat well. Add flour mixture, beat well, stir in 1/2 c. of the pecans. For each cookie, with floured hands, shape about 1 Tbsp. dough around each caramel candy, covering completely. In small bowl, combine remaining 1/2 c. pecans and 1 Tbsp. sugar. Press one side of each ball into pecan mixture. Place, nut side up, 2 inches apart on ungreased cookie sheets. Bake at 375u0b0 for 7 to 10 minutes or until set and slightly cracked. Cool 2 minutes. Remove from cookie sheets, cool completely on wire rack.
flour, unsweetened cocoa, baking soda, sugar, brown sugar, margarine, vanilla, eggs, pecans, caramels, sugar
Taken from www.cookbooks.com/Recipe-Details.aspx?id=149137 (may not work)