Thursday, December 3, 2009

Caramel-Filled Chocolate Cookies

Michelle H.

2 ½ c. flour
¾ c. unsweetened cocoa
1 tsp. baking soda
1 c. sugar
1 c. brown sugar
1 c. butter2 tsp. vanilla
2 eggs
1 c. chopped pecans
48 Rolos, unwrapped
1 tbsp. sugar
4 oz. vanilla-flavored candy coating, if desired

In medium bowl, combine flour, cocoa, and baking soda; mix well. In large bowl, combine 1 c. sugar, brown sugar, and butter; beat until light and fluffy. Add vanilla and eggs; beat well. Add flour mixture; blend well. Stir in ½ of the pecans. If necessary, cover with plastic wrap; refrigerate 30 minutes for easier handling. Heat oven to 375°. For each cookie, with floured hands, shape about1 tbsp. dough around 1 Rolo, covering completely. In small bowl, combine remaining ½ 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 for 7-10 min or until set and slightly cracked. Cool 2 minutes, remove from cookie sheets. Cool on wire rack for 15 minutes or until completely cooled. Melt candy coating in small saucepan over low heat, stirring constantly until smooth. Drizzle over cookies.

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