Caramel Filled Chocolate Cookies Recipe
Ingredients
| Butter | 1 Cup (16 tbs), softened | |
| 1 cup plus 1 tablespoon sugar, divided | ||
| Packed brown sugar | 1 Cup (16 tbs) | |
| Eggs | 2 | |
| Vanilla extract | 1 Teaspoon | |
| All purpose flour | 1/2 Cup (16 tbs) | |
| Baking cocoa | 3/4 Cup (16 tbs) | |
| Baking soda | 1 Teaspoon | |
| Chopped pecans | 1/4 Cup (16 tbs), divided | |
| package | 1 | |
| Baking White Chocolate square | 4 , melted | |
Directions
In a mixing bowl, cream butter, 1 cup sugar and brown sugar.
Add the eggs, one at a time, beating well after each addition.
Beat in vanilla.
Combine the flour, cocoa and baking soda; gradually add to the creamed mixture, beating just until combined.
Stir in 1/2 cup pecans.
Shape a tablespoonful of dough around each candy, forming a ball.
In a small bowl, combine the remaining sugar and pecans; dip each cookie halfway.
Place nut side up 2 in apart on greased baking sheets.
Bake at 375° for 7-10 minutes or until tops are slightly cracked.
Cool for 3 minutes before removing to wire racks to cool completely.
Drizzle with melted white chocolate.
Add the eggs, one at a time, beating well after each addition.
Beat in vanilla.
Combine the flour, cocoa and baking soda; gradually add to the creamed mixture, beating just until combined.
Stir in 1/2 cup pecans.
Shape a tablespoonful of dough around each candy, forming a ball.
In a small bowl, combine the remaining sugar and pecans; dip each cookie halfway.
Place nut side up 2 in apart on greased baking sheets.
Bake at 375° for 7-10 minutes or until tops are slightly cracked.
Cool for 3 minutes before removing to wire racks to cool completely.
Drizzle with melted white chocolate.
Chef
