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Caramel-Filled Chocolate Cookies

(51)
  15 reviews
  • 1 hr 15 min prep time
  • total time
  • 12 ingredients
  • 48 servings
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Delicate pastry wraps chewy caramel and chocolate in this winning cookie.

Bake-Off® Contest 34, 1990
Jean Olson
Wallingford, Iowa

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

Steps

  • 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.
  • 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
12%
Saturated Fat
2g
10%
Cholesterol
10mg
3%
Sodium
85mg
4%
Total Carbohydrate
20g
7%
Dietary Fiber
1g
4%
Sugars
14g
14%
Protein
2g
2%
% Daily Value*:
Vitamin A
4%
4%
Vitamin C
0%
0%
Calcium
2%
2%
Iron
4%
4%
Exchanges:
1 1/2 Starch; 1 Fruit; 2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
Rollo® is a trademark of Societe des Produits Nestle S.A.
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