Email to       

Recipe Categories: yankeette's HOME PAGEAPPETIZERS BEVERAGES BREAD BREAKFAST CAKESandPIES CANDY CASSEROLES COOKIES CookingTips CROCKPOT DESSERTS DIABETIC DIABETICBREADS DIABETICBREAKFAST DIABETICDESSERTS DIABETICMEATS DIABETICOTHER DIABETICPASTA DIABETICPOULTRY DIABETICRICE DIABETICSALADS DIABETICSOUP DIABETICVEGGIES DIPS EGGS ETHNIC FISHandSEAFOOD FLAVOREDBUTTER FRUIT GROUNDBEEF HALLOWEEN HOLIDAY HOMEMADECLEANERS KIDRECIPES LOWFAT MARINADES MEATS OTHER PASTA PASTRIES PIZZA PORK POTATOES POULTRY RICE SALADandDRESSING SANDWICHES SAUCES SHRIMP SOUPSandSTEWS Strawberries VEGETABLES

Caramel Filled Chocolate Cookies




Source of Recipe


Chyrel's kitchen


List of Ingredients




2 1/2 cups flour
3/4 cup unsweetened cocoa
1 tsp baking soda
1 cup sugar
1 cup packed brown sugar
1 cup butter - softened
2 tsp vanilla
2 eggs
1 cup chopped pecans
48 Rolo candies ( 9oz package )
1 Tbsp sugar
4 oz white chocolate



Recipe



In a small bowl combine the flour, cocoa and baking soda and blend well.

In a larger bowl, beat 1 cup sugar, brown sugar and butter until light and fluffy then add the vanilla and eggs, beat well. Blend in flour mixture. Stir in 1/2 cup of the pecans. For each cookie, with floured hands, shape about 1 tablespoon dough around 1 rolo candy, covering it completely.

In a small bowl, combine remaining 1/2 cup nuts and 1 tablespoon sugar. Roll the top half of the cookie ball into pecan mixture. Place nut side up, 2 inches apart on an ungreased cookie sheet.

Bake at 375 degrees for 7 to 10 minutes or until set and slightly cracked. Remove and cool.

Melt white chocolate in a small double boiler over medium heat, stirring constantly. Drizzle over top of cookies when melted.