This is a family favorite cookie recipe that we have been making for years. It was a $2,000 winner in the 1990 Bake-off. How can you go wrong with the combination of chocolate and caramel. These cookies are better if slightly underbaked. I’m not a nut lover, and omit the nuts.
- 2 1/2 cups flour Pillsbury BEST® All Purpose or Unbleached Flour
- 3/4 cup unsweetened cocoa
- 1 teaspoon baking soda
- 1 cup sugar
- 1 cup firmly packed brown sugar
- 1 cup margarine or butter, softened
- 2 teaspoons vanilla
- 2 eggs
- 1 cup chopped pecans
- 48 Rolo® Chewy Caramels in Milk Chocolate, unwrapped (from 13-oz. pkg.)
- 1 tablespoon sugar
- 4 oz. vanilla-flavored candy coating, if desired
- In medium bowl, combine flour, cocoa and baking soda; mix well.
- In large bowl, combine 1 cup sugar, brown sugar and margarine; beat until light and fluffy. Add vanilla and eggs; beat well. Add flour mixture; blend well. Stir in 1/2 cup of the pecans. If necessary, cover with plastic wrap; refrigerate 30 minutes for easier handling.
- Heat oven to 375°F. For each cookie, with floured hands, shape about 1 tablespoon dough around 1 caramel candy, covering completely.
- In small bowl, combine remaining 1/2 cup pecans and 1 tablespoon sugar. Press one side of each ball into pecan mixture. Place, nut side up, 2 inches apart on ungreased cookie sheets.
- Bake at 375°F. for 7 to 10 minutes or until set and slightly cracked. Cool 2 minutes; remove from cookie sheets. Cool on wire rack for 15 minutes or until completely cooled.
- Melt candy coating in small saucepan over low heat, stirring constantly until smooth. Drizzle over cookies.
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