Rolo Chocolate Cookies
Source of Recipe
Starkoski Peg - yahoo recipe group
Recipe Introduction
Hi--These are the cookies I am making today for my show....These are soooooooooo yummy. These cookies are one of the absolute favorites. They are a little messy to make, but so worth it! Check out my notes at the end of the recipe for a couple of tips. Enjoy! hugs, peg
Recipe Link: http://www.pillsbury.com/recipes/caramel-filled-chocolate-cookies/e0b2fc09-3388-4d5a-ad1c-30f7b4ecd5f8 List of Ingredients
2 1/4 C flour
*Pillsbury recipe calls for 2 1/2 C
3/4 C unsweetened cocoa
1 t baking soda
1 C sugar
1 C firmly packed brown sugar
1 C butter or margarine, softened
2 t vanilla
2 eggs
1 cup chopped pecans
48 Rolo® Chewy Caramels in Milk Chocolate, unwrapped (from 13-oz. pkg.)Recipe
Heat oven to 325°F. In small bowl, combine flour, baking soda and cocoa; blend well. In large bowl, beat 1 cup sugar, brown sugar, and margarine until light and fluffy. Add vanilla and eggs; beat well. Add flour mixture; blend well. Stir in 1/2 cup of the pecans.
Chill dough for a little while to stiffen. For each cookie, with floured hands, shape about 1 TBL dough around 1 caramel candy, covering completely.
In small bowl, combine remaining 1/2 cup pecans and 1 TBL sugar. Press one side of each ball into pecan mixture. Place, nut side up, 2" apart on ungreased cookie sheets.
Bake at 325°F for 10 minutes or until set and slightly cracked.Cool 2 minutes; remove from cookie sheets. Cool completely on wire rack.
Peg’s Hints:
*Put cookie dough in the refrigerator or freezer for a little while until kind of stiff and easy to handle.
*Make sure your hands are floured well when shaping
Recipe source: This recipe was an ad in a really old issue of Southern Living magazine.
It is a Pillsbury recipe....
Pillsbury Bake-Off® Contest 34, 1990
Jean Olson
Wallingford, Iowa
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