Caramel-Filled Chocolate Cookies

By á-1822

Chocolate cookies with a chewy caramel Rolo inside and as if that wasn't enough - a drizzling of melted white chocolate tops it all off!

Ingredients

• 2 1/2 cups Pillsbury Best all-purpose flour
• 3/4 cup unsweetened baking cocoa
• 1 teaspoon baking soda
• 1 cup granulated sugar
• 1 cup brown sugar, packed
• 1 cup butter or margarine, softened
• 2 teaspoons vanilla
• 2 eggs
• 1 cup chopped pecans
• 1 tablespoon granulated sugar
• 48 Rolo's chewy caramels in milk chocolate (from 12-ounce bag), unwrapped
• 4 ounces vanilla-flavored candy coating (almond bark), if desired

Details

Servings 4
Preparation time 60mins
Cooking time 70mins

Preparation

Step 1

In small bowl, stir together flour, cocoa, and baking soda; set aside. In large bowl, beat 1 cup granulated sugar, the brown sugar and butter with electric mixer on medium speed, scraping bowl occasionally, until light and fluffy. Beat in vanilla and eggs. On low speed, beat in flour mixture until well blended. Stir in 1/2 cup of the pecans. If necessary, cover with plastic wrap and refrigerate 30 minutes for easier handling.

Heat oven to 375°F. In a small bowl, mix remaining 1/2 cup pecans and 1 tablespoon sugar. With floured hands, shape about 1 tablespoon dough around each caramel, covering completely. Press one side of each ball into pecan mixture. Place nut side up 2 inches apart on ungreased cookie sheets.

Bake 7 to 10 minutes or until set and slightly cracked. Cool 2 minutes; remove from cookie sheets to cooling racks. Cool completely, about 15 minutes.

In 1-quart saucepan, melt candy coating over low heat, stirring constantly until smooth. Drizzle over cookies.