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carmel filled chocolate cookies
Recipe By : best from 50 years of bake off
Serving Size : 1 Preparation Time :0:00
Categories : Best Of 50 Years Of Bake Off Cookies
Amount Measure Ingredient -- Preparation Method
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2 1/2 cups flour
3/4 cup unsweetened cocoa
1 teaspoon baking soda
1 cup sugar
1 cup firmly packed brown sugar
2 teaspoons vanilla
2 eggs
1 cup chopped pecans
48 rolo candies -- unwrapped
1 tablespoon sugar
4 oz vanilla floavored candy coating -- if desired
Lightly spoon flour into measuring cup;level off. 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.For each cookie,with floured hands,shape about 1 Tablespoon dough around 1
carmel candy,covering completly.In small bowl,combine rmeaining 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 for 7-10 minutes
or until set and slightly cracked.Cool 2 minutes;remove from cookie sheets.Cool
on wire rack for 15 minutes or until completly cooled.Melt candy in small
saucepan over low heat,stirring constantly until smooth.Drizzle over cookies.
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