Triple Chocolate Caramel Cookies
Source of Recipe
Aunt Saunny
List of Ingredients
1 1/2 cups butter, softened
1 cup sugar
1 egg
1 tsp vanilla extract
3 cups all purpose flour
1/2 cup baking cocoa
1 pkg (12 ounces) miniature semisweet chocolate chips
1 cup chopped pecans, toasted
1 bottle (12 1/2 ounces) caramel ice cream topping
4 to 6 ounces dark chocolate candy coating, melted
Recipe
Heat oven 350 F. In a mixing bowl, cream butter and sugar. Beat in egg and vanilla. Combine flour and cocoa. Gradually add to the creamed mixture. Stir in the chocolate chips and the pecans. Roll into 1 inch balls. Place 2 inches apart on ungreased baking sheets. Using the end of a wooden spoon handle, make a 3/8 to 1/2 deep indentation in the center of each ball. Smooth any cracks. Fill each indentation half full with caramel topping. Bake for 15-18 minutes or until caramel is very bubbly and the cookies are set. Cool for 5 minutes before removing to wire racks. Drizzle cooled cookies with candy coating. Yield: 6 dozen cookies
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