Caramel-Filled Chocolate Cookies

Delicate pastry wraps chewy caramel and chocolate in this winning cookie.

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Servings 48

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( 51 ) Ratings

51 Ratings

5 Stars 15%

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Member Reviews ( 14 )

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Bake-Off® Contest 34, 1990

Jean Olson

Wallingford, Iowa

ingredients 12
Prep Time 1 hr 15 min
Total Time 0 min

Ingredients

2 1/2: cups flour Pillsbury BEST® All Purpose or Unbleached Flour

3/4: cup unsweetened cocoa

1: teaspoon baking soda

1: cup sugar

1: cup firmly packed brown sugar

1: cup margarine or butter, softened

2: teaspoons vanilla

2: eggs

1: cup chopped pecans

48: Rolo® Chewy Caramels in Milk Chocolate, unwrapped (from 13-oz. pkg.)

1: tablespoon sugar

4: oz. vanilla-flavored candy coating, if desired

SAVE ON THIS RECIPE!

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Directions

1 In medium bowl, combine flour, cocoa and baking soda; mix well.
2 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.
3 Heat oven to 375°F. For each cookie, with floured hands, shape about 1 tablespoon dough around 1 caramel candy, covering completely.
4 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.
5 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.
6 Melt candy coating in small saucepan over low heat, stirring constantly until smooth. Drizzle over cookies.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Cookie

Calories: 160
Calories from Fat: 70),

% Daily Value

Total Fat: 8g; 8%
(Saturated Fat 2g, 2% ),
Cholesterol: 10mg; 10%;
Sodium: 85mg; 85%;
Total Carbohydrate: 20g; 20%
(Dietary Fiber 1g 1% Sugars 14g 14% ),
Protein: 2g; 2%

% Daily Value*:

Vitamin A: 4%;
Vitamin C: 0%;
Calcium: 2%;
Iron: 4%;

Exchanges:

1 1/2 Starch; 1 Fruit; 2 Fat;

*Percent Daily Values are based on a 2,000 calorie diet.

Review & Comments

Write a Review

Heidi68680

report Posted Dec. 12, 2012 3:53 PM

I was lucky enough to know the creator (and winner) of this cookie recipe, Jean Olson. I make several double batches every year during the holidays. They are fantastic!! Here are a few tips: use parchment paper to bake cookies on, freeze unwrapped rolo's overnite before use, and if you have people that have nut allergies you can substitute chopped pretzels to top the cookie with instead of pecans. Love these cookies and so do the hundreds of people I give them to each year!

nanny999

report Posted Jan. 24, 2011 3:17 PM

I had a problem with beating the sugars and butter. The mixer was very taxed so I had to add the wet ingredients before it was light and fluffy. But they still came out very well. I definitely will make these cookies again.

Triplea

report Posted Sep. 29, 2010 1:07 AM

One of my all time favorites! I take these to work and they are gone within minutes! Just warm a cookie in the microwave for about 10 seconds for a delicious gooey treat!

nazcarluvr

report Posted Feb. 19, 2010 1:26 AM

These cookies were a 1/4 gone before they were cooled enough to put the glaze on. I had to stand guard.

nancymissouri

report Posted Feb. 14, 2010 7:07 AM

Wow! I am a dedicated cookie baker and have lots of 'critics'. These Caramel-Filled Chocolate Cookies are the very best I've ever made. Unwrapping all the Rollos is time consuming but well worth the effort. For my first batch of these I used 1/2 butter and 1/2 Crisco for the shortening. Next batch - all Imperial margarine. Third batch I used 1/2 butter and 1/2 margarine which I liked best.