Monday, October 3, 2011

Chocolate Caramel Cookies

For some reason, as soon as the weather cools off, I start wanting to bake these cookies.  I think they are a little extra special and perfect for the upcoming holidays.  Here is the process....

First you cream the butter and sugars, then the eggs and vanilla.  Then you add in the flour, baking soda, and cocoa.  Mix until combined...

Ignore the strange color in these photos.  I was making these at night with no natural light so these look a little weird!  Now comes the fun part...the caramel/chocolate candies!! 

I buy the great value caramel cups.  They are bigger than rolos and have more caramel!
(although I haven't bought them in a while..they seem smaller to me!)

Now you take about a tablespoon of cookie dough and wrap it around the chocolate, making sure to close up any gaps.  Make sure the candy is completely surrounded by dough

Then dip the tops of the cookie in sugar and chopped pecans and place a few inches apart on an ungreased (or parchment lined) cookie sheet.

Bake at 375 for about 8 minutes or until set.  These are actually a little better once they've cooled because the caramel inside sets up.  Not that they are bad warm though!  You can just taste the caramel better.  Enjoy!

Chocolate Caramel Cookies
1 cup butter, softened
1 cup plus 2 TB sugar, divided
1 cup packed brown sugar
2 eggs
2 tsp. vanilla extract
2-1/2 cups flour
3/4 cup baking cocoa
1 tsp. baking soda
1 cup chopped pecans
1 package chocolate/caramel cups

In a mixing bowl cream butter, 1 cup sugar, and brown sugar.  Add eggs and vanilla; mix well.  Combine flour, cocoa, and baking soda; add to the creamed mixture and beat just until combined.  Shape dough by tablespoonfuls around each candy.  In a small bowl, combine pecans and remaining sugar; dip each cookie halfway.  Place with nut side up on ungreased baking sheet.   Bake at 375 for 8-9 minutes or until top is slightly cracked.  Cool for 3 minutes; remove to wire racks to cool completely. 

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