Chocolate Caramel Cookies (adapted from Pillsbury recipe)
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Chocolate Caramel Cookies (adapted from Pillsbury recipe)
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From ingredients to enjoyment, this recipe makes it easy to create something wonderful.
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Ingredients
- 2 1/2 cup all-purpose flour
- 3/4 cup unsweetened cocoa powder I used dutch processed
- 1 tsp baking soda
- pinch salt
- 1 cup sugar
- 1 cup brown sugar packed
- 1 cup butter 2 sticks, softened
- 2 tsp vanilla
- 2 egg
- 1/2 cup pecans finely chopped
- 1 Tbsp sugar
- 48 Rolo caramels unwrapped, chewy
- For the icing optional:
- 1 cup powdered sugar
- milk more or less, about 2 Tbsp
Instructions
- Sift flour, cocoa, soda, and salt together in a bowl. Set aside.
- Beat butter and sugars until fluffy, add vanilla and eggs one at a time; beat well.
- Add the flour mixture and blend well until it gets incorporated. Chill the dough for 30 minutes.
- Meanwhile, heat oven to 375º F (190º C)
- Mix pecans and sugar in a bowl. Take 1 Tbsp of dough and flatten. Place 1 Rolo in the center and cover it completely with the dough making a ball. Press the ball into pecan sugar mixture.
- Place the balls onto parchment papered cookie sheet, 2" apart. Bake for 7-10 minutes. Remove them from the sheet and cool on the wired rack.
- Combine powdered sugar and milk until you get the desired consistency, drizzle icing over the cookies.
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