CARAMEL-FILLED CHOCOLATE COOKIES
Delicate pastry wraps chewy caramel and chocolate in this winning cookie.
Provided by Pillsbury Kitchens
Categories Dessert
Time 1h15m
Yield 48
Number Of Ingredients 12
Steps:
- In medium bowl, combine flour, cocoa and baking soda; mix well.
- In large bowl, combine 1 cup sugar, brown sugar and margarine; beat until light and fluffy. Add vanilla and eggs; beat well. Add flour mixture; blend well. Stir in 1/2 cup of the pecans. If necessary, cover with plastic wrap; refrigerate 30 minutes for easier handling.
- Heat oven to 375°F. For each cookie, with floured hands, shape about 1 tablespoon 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 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.
Nutrition Facts : Calories 160, Carbohydrate 20 g, Cholesterol 10 mg, Fat 2, Fiber 1 g, Protein 2 g, SaturatedFat 2 g, ServingSize 1 Cookie, Sodium 85 mg, Sugar 14 g
CARAMEL FILLED CHOCOLATE COOKIES
Chocolate cookie dough is wrapped around caramel filled chocolate candies. We have these at Christmas time each year. They are delicious! Hope you enjoy them too.
Provided by Lisa
Categories Desserts Cookies Chocolate Cookie Recipes
Time 3h
Yield 24
Number Of Ingredients 11
Steps:
- Beat butter until creamy. Gradually beat in white sugar and brown sugar. Beat in eggs and vanilla. Combine flour, baking soda, and cocoa. Gradually add to butter mixture, beating well. Stir in 1/2 cup walnuts. Cover and chill at least 2 hours.
- Preheat oven to 375 degrees F (190 degrees C).
- Combine remaining 1/2 cup nuts with the 1 tablespoon sugar. Divide the dough into 4 parts. Work with one part at a time, leaving the remainder in the refrigerator until needed. Divide each part into 12 pieces. Quickly press each piece of dough around a chocolate covered caramel. Roll into a ball. Dip the tops into the sugar mixture. Place sugar side up, 2 inches apart on greased baking sheets.
- Bake for 8 minutes in the preheated oven. Let cool for 3 to 4 minutes on the baking sheets before removing to wire racks to cool completely.
Nutrition Facts : Calories 253 calories, Carbohydrate 33.1 g, Cholesterol 36.6 mg, Fat 13 g, Fiber 1.6 g, Protein 3.4 g, SaturatedFat 6.4 g, Sodium 127.5 mg, Sugar 21.9 g
CARAMEL FILLED CHOCOLATE COOKIES
After making these for my daughter's slumber party last year, I got three phone requests for the recipe the next day.
Provided by Carrie Ann
Categories Dessert
Time 1h32m
Yield 48 cookies
Number Of Ingredients 10
Steps:
- Beat butter until creamy.
- Gradually beat in white sugar and brown sugar.
- Beat in eggs and vanilla.
- Combine flour, baking soda, salt and cocoa.
- Gradually add to butter mixture, beating well.
- Cover and chill at least 2 hours.
- Divide dough into 48 pieces.
- Start by dividing dough into four equal pieces; then divide each piece into thirds; then each of those pieces in half to make 24; and each of those in half again to make 48 pieces.
- Flatten each piece slightly and return to refrigerator.
- Working with a few at a time, and leaving the remainder in the frige, press a piece of dough around a rollo, being careful to cover it completely.
- (I find the rollos easier to handle when they're pre-chilled) Roll into a ball.
- Place 2-inches apart on a greased cookie sheet.
- Bake for 8 minutes in preheated 375°.
- Let cool for 3-4 minutes before removing from baking sheet or caramel will run out the bottom of cookie.
CHOCOLATE CARAMEL THUMBPRINTS
Covered in chopped nuts and drizzled with chocolate, these cookies are delicious and pretty, too. Everybody looks forward to munching on them during the holidays. -Elizabeth Marino, San Juan Capistrano, California
Provided by Taste of Home
Categories Desserts
Time 35m
Yield about 2-1/2 dozen.
Number Of Ingredients 14
Steps:
- In a large bowl, cream butter and sugar until light and fluffy. Beat in egg yolk, milk and vanilla. In another bowl, whisk flour, cocoa and salt; gradually beat into creamed mixture. Refrigerate, covered, 1 hour or until easy to handle., Preheat oven to 350°. Shape dough into 1-in. balls. In a shallow bowl, beat egg white. Place pecans in a separate shallow bowl. Dip balls in egg white, then in pecans, patting to help pecans adhere., Place 2 in. apart on greased baking sheets. Press a deep indentation in center of each with the end of a wooden spoon handle. Bake 10-12 minutes or until set. Remove from pans to wire racks to cool., In a large heavy saucepan, melt caramels with cream over low heat; stir until smooth. Fill each cookie with about 1/2 teaspoon caramel mixture. In a microwave, melt chocolate chips and shortening; stir until smooth. Drizzle over cookies; let stand until set. Store in an airtight container.
Nutrition Facts : Calories 128 calories, Fat 8g fat (3g saturated fat), Cholesterol 17mg cholesterol, Sodium 55mg sodium, Carbohydrate 14g carbohydrate (9g sugars, Fiber 1g fiber), Protein 2g protein.
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