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Chocolate-Covered Caramel Cookies




Source of Recipe


Internet


List of Ingredients




1 cup butter, softened
1 cup sugar
1 cup firmly packed brown sugar
2 eggs
2-1/4 cups all-purpose flour
3/4 cups cocoa
1 teaspoon baking soda
2 teaspoons vanilla
1 cup chopped pecans, divided
1 tablespoon sugar
1 9oz. pkg. chewy caramel candy, each piece cut in half

Recipe



Beat butter at medium speed until creamy
Gradually add sugars, mixing well.
Add eggs, beating well.
Combine flour, cocoa, and soda. Add to butter mixture and mix well.
Stir in vanilla and 1/2 cup of the chopped pecans.
Cover the dough and place in the refrigerator for one hour.
Combine remaining 1/2 cup pecans and 1 tablespoon sugar, set aside.
Gently press 1 tablespoon of cookie dough around each caramel candy half, forming a ball.
Dip one side of the cookie ball into the chopped pecans.
Place pecan side up and 2 inches apart on ungreased cookie sheets.
Bake at 375° for 8 minutes. They will look too soft, but will be ok.
Let cool one minute on cookie sheet, then remove to wire racks to cool.
This makes about 4 dozen cookies.