Thursday, March 18, 2010

Caramel Filled Chocolate Cookies

submitted by Melanie from The Sisters Cafe

So I didn't try these cookies because I gave up cookies for Lent, but John said he absolutely LOVED them. He said they may even be his new favorite cookie, which says a lot because he is a cookie connoisseur! I love the cooking blog The Sisters Cafe, which is where I got this recipe. It has loads of winners! These are great for parties, etc., or for the neighborhood kids. I know that for a fact, because all the neighborhood kids came over to snarff them when I was done! Major hit.

{What you need}
2 1/2 c. all purpose flour
3/4 c. unsweetened cocoa
1 tsp. baking soda
1 c. sugar
1 c. firmly packed brown sugar
1 c. softened butter
2 tsp. vanilla
2 eggs
1 c. chopped almonds, or pecans
(I left the nuts out entirely)
48 Rolo (caramels in milk chocolate), unwrapped 9 oz. pkg.
1 tbsp. sugar
4 oz. vanilla flavored candy coating (opt.)
(I used a tub of vanilla frosting and it worked just as well. I just put it in a ziploc and snipped a tiny corner off to use as a frosting-squeezer-drizzle-thingy. Im sure there is a technical term for that...)

Heat oven to 375 degrees. Lightly spoon flour into measuring cup and level off. In a small bowl, combine flour, cocoa and baking soda; blend well.
In a large bowl, beat 1 cup sugar, brown sugar and butter until light. 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 Rolo, covering completely.
In a 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" apart on an ungreased cookie sheet.
Bake at 375 degrees for 7 to 10 minutes or until set and slightly cracked. Cool 2 minutes. Remove from cookie sheet to cool on wire rack. Melt the vanilla flavored candy coating in a saucepan or in a baggie in the microwave. Drizzle over cookies.

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