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Chocolate Caramel Cookies (adapted from Pillsbury recipe)
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Chocolate Caramel Cookies (adapted from Pillsbury recipe)

From ingredients to enjoyment, this recipe makes it easy to create something wonderful.

Course: Baked Goods

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

    Cup of Yum
  1. Sift flour, cocoa, soda, and salt together in a bowl. Set aside.
  2. Beat butter and sugars until fluffy, add vanilla and eggs one at a time; beat well.
  3. Add the flour mixture and blend well until it gets incorporated. Chill the dough for 30 minutes.
  4. Meanwhile, heat oven to 375º F (190º C)
  5. 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.
  6. 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.
  7. Combine powdered sugar and milk until you get the desired consistency, drizzle icing over the cookies.