Caramel Filled Chocolate Cookies Recipe


Difficulty LevelEasyHealth IndexJust Enjoy
MethodMain Ingredient


 All purpose flour/Unbleached flour2 1⁄2 Cup (40 tbs)
 Unsweetened cocoa3⁄4 Cup (12 tbs)
 Baking soda1 Teaspoon
 Sugar1 Cup (16 tbs)
 Firmly packed brown sugar1 Cup (16 tbs)
 Margarine/Butter1 Cup (16 tbs), softened
 Vanilla2 Teaspoon
 Chopped pecans1 Cup (16 tbs)
 Chewy caramels in milk chocolate9 Ounce, unwrapped (48 Pieces)
 Sugar1 Tablespoon
 Vanilla flavored candy coating4 Ounce

Nutrition Facts

Serving size: Complete recipe

Calories 7835 Calories from Fat 3348

% Daily Value*

Total Fat 395 g607.4%

Saturated Fat 99 g495%

Trans Fat 0 g

Cholesterol 468.4 mg

Sodium 2178.5 mg90.8%

Total Carbohydrates 1033 g344.4%

Dietary Fiber 96.5 g386.1%

Sugars 651.7 g

Protein 113 g225.7%

Vitamin A 166.2% Vitamin C 2.5%

Calcium 79.8% Iron 115.8%

*Based on a 2000 Calorie diet


Heat oven to 375°F.
Lightly spoon flour into measuring cup; level off.
In small bowl, combine flour, cocoa and baking soda; blend well.
In large bowl, beat 1 cup sugar, brown sugar and margarine until light and fluffy.
Add vanilla and eggs; beat well.
Add flour mixture; blend well.
Stir in 1/2 cup of the pecans.
For each cookie, with floured hands, shape about 1 tablespoonful dough around 1 caramel candy, covering completely.
In small bowl, combine remaining 1/2 cup pecans and 1 tablespoon sugar.
Press one side of each ball into pecan mixture.
Place, nut side up, 2 inches apart on ungreased cookie sheets.
Bake at 375°F. for 7 to 10 minutes or until set and slightly cracked.
Cool 2 minutes; remove from cookie sheets.
Cool completely on wire rack.
Melt candy coating in small saucepan over low heat, stirring constantly until smooth.
Drizzle over cookies.