Caramel Chocolate Cookies

• 12 cup butter, softened
• 1 cup white sugar
• 1 egg
• 13 cup milk
• 1 teaspoon vanilla extract
• 2 ounces melted cooled unsweetened chocolate squares
• 2 cups all-purpose flour
• 12 teaspoon baking powder
• 12 teaspoon salt
• 12 soft caramels, quartered
• 1 12 cups confectioners' sugar
• 2 tablespoons corn syrup
• 1 ounce melted cooled unsweetened chocolate
• 2 -3 tablespoons hot water
• chopped pecans (optional)

1. In a mixing bowl, cream together the butter and sugar.
2. Add egg, milk, vanilla extract, and chocolate and stir.
3. Combine together the flour, baking powder, and salt and then gradually add to creamed mixture.
4. Cover dough and refrigerate overnight or for a few hours so it is easy to handle.
5. Cut each caramel piece into fours.
6. Shape about a tablespoon of dough around each caramel.
7. Be sure that all the caramel is completely covered and place 2 inches apart on a lightly greased cookie sheet.
8. Bake at 400 for 6-8 minutes or until set.
9. Cool cookies on wire rack.
10. For frosting, combine the confectioners' sugar, chocolate, corn syrup and enough water to make a thick spreading consistency.
11. Frost cookies and if desired, sprinkle with pecans.
12. When I made this recipe I was only able to make around 30 cookies, so if you want more cookies, use less dough around each caramel.
13. Watch baking time, because they bake up fast!

butter, white sugar, egg, milk, vanilla, chocolate squares, flour, baking powder, salt, caramels, sugar, corn syrup, chocolate, water, pecans

Taken from www.food.com/recipe/caramel-chocolate-cookies-149402 (may not work)