Chocolate Caramel Surprise Cookies Recipes

CHOCOLATE-CARAMEL SURPRISE

Steps:

• Preheat the oven to 350 degrees. Line baking pans with Silpats (French nonstick baking mats); set aside.
• In a medium bowl, whisk together flour, cocoa powder, baking powder, and salt; set aside.
• In the bowl of an electric mixer fitted with the paddle attachment, cream butter and sugars on medium speed for 1 minute. Beat in egg and vanilla. With the mixer on low speed, add the flour mixture and beat to combine.
• Use a 1 1/4-inch ice-cream scoop to form a ball of dough. Place a pecan in the dough, pressing lightly to secure. Place the dough pecan side down onto the prepared baking sheet. Repeat with the remaining dough and pecans.
• Using the back of a teaspoon or your thumb, create an indentation in the top of each cookie and fill with 1/4 teaspoon of chopped caramel. Bake until firm, about 15 minutes. Transfer cookies to a rack to cool completely.

CHOCOLATE CARAMEL COOKIES

Steps:

• In a large bowl, cream butter, 1 cup sugar and brown sugar. Beat in eggs and vanilla. Combine flour, cocoa and baking soda; gradually add to creamed mixture just until combined. Stir in 1/2 cup pecans. , Shape dough by tablespoonfuls around each candy. In a small bowl, combine remaining pecans and sugar; dip each cookie halfway. , Place with nut side up on ungreased baking sheets. Bake at 375° until top is slightly cracked, 7-10 minutes. Cool for 3 minutes; remove to wire racks to cool completely.

CARAMEL FILLED CHOCOLATE COOKIES

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.

CARAMEL CHOCOLATE COOKIES

Steps:

• In a mixing bowl, cream together the butter and sugar.
• Add egg, milk, vanilla extract, and chocolate and stir.
• Combine together the flour, baking powder, and salt and then gradually add to creamed mixture.
• Cover dough and refrigerate overnight or for a few hours so it is easy to handle.
• Cut each caramel piece into fours.
• Shape about a tablespoon of dough around each caramel. Be sure that all the caramel is completely covered and place 2 inches apart on a lightly greased cookie sheet.
• Bake at 400 for 6-8 minutes or until set.
• Cool cookies on wire rack.
• For frosting, combine the confectioners' sugar, chocolate, corn syrup and enough water to make a thick spreading consistency.
• Frost cookies and if desired, sprinkle with pecans.
• When I made this recipe I was only able to make around 30 cookies, so if you want more cookies, use less dough around each caramel. Watch baking time, because they bake up fast!

CHOCOLATE SURPRISE COOKIES

Steps:

• Preheat oven to 375°F.
• Combine flour, cocoa, baking powder and baking soda in medium bowl; set aside.
• Beat butter, brown sugar and 1/2 cup granulated sugar with electric mixer at medium speed until light and fluffy; beat in eggs and vanilla.
• Gradually add flour mixture and 1/2 cup pecans; beat well.
• Cover dough; refrigerate 15 minutes or until firm enough to roll into balls.
• Place remaining 1/2 cup pecans and 1 tablespoons sugar in shallow dish. Roll tablespoonful of dough around 1 caramel candy, covering completely; press one side into nut mixture.
• Place, nut side up, on ungreased cookie sheet. Repeat with additional dough and candies, placing 3 inches apart.
• Bake 10 to 12 minutes or until set and slightly cracked. Let stand on cookie sheet 2 minutes.
• Transfer cookies to wire rack; cool completely.
• Place white chocolate chips in a small resealable plastic freezer bag; seal bag.
• Microwave at MEDIUM (50% power) 2 minutes. Continue microwaving in one minute intervals at 50% power until melted.
• Knead bag until chocolate is smooth. Cut off tiny corner of bag; drizzle chocolate onto cookies.
• Let stand about 30 minute or until chocolate is set.

CHOCOLATE CARAMEL SURPRISE COOKIES

Steps:

• Preheat oven to 350F. Lightly grease two cookie sheets. In a large bowl, cream butter, shortening and sugar; add vanilla and egg, and mix well. Add flours and salt, and combine well. Cut chocolate into squares, and then cut each square into half. Form a golf-ball-sized ball of dough, and make an indentation in the center; place one half-square of chocolate, and form dough around the chocolate to seal it completely. Repeat with remaining dough. Place cookies onto prepared cookie sheets, and flatten cookies slightly with your hand. Brush lightly with milk, and sprinkle sugar in the raw over tops of cookies. Bake for 10-12 minutes, until cookies are just set, and barely golden at the base. Let cool 5 minutes, then place cookies on a rack to cool completely.