Caramel- Filled Chocolate Cookies
Posted by: Bev  Thu, 10 Jun 2004, at 8:52 a.m.
 

COOK'S NOTES

Recipe Fact
At the 34th contest, Jean Olson of Wallingford, Iowa, won $2,000 for this gooey, filled chocolate cookie.

Ingredient Info Unsweetened cocoa is pure cocoa powder with no ingredients added. Do not substitute powdered drink mix for the cocoa in this recipe.

Kitchen Tip
To evenly drizzle the cookies with vanilla-flavored coating, place the melted coating in a small squeeze bottle. Or place the vanilla coating in a resealable plastic food storage bag and microwave on MEDIUM until melted, about 2 minutes. Knead the coating until completely melted and smooth, then push it to one bottom corner of the bag. Snip
a tiny tip from the corner of the bag to form an opening for squeezing out the coating.

Prep Time: 1 hour 15 minutes

2 1/2 cups Pillsbury BEST@ All Purpose 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

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°F. For each cookie, with floured hands, shape about 1 tablespoon dough around 1 caramel candy, covering completely. 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.

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.
Melt candy coating in small saucepan over low heat, stirring constantly until smooth. Drizzle over cookies.
4 dozen cookies

The Best from 50 Years of BAKE-OFF@