Name: Chocolate Caramel Cookies
Prep time: 25 min
Cook time: 25 min
Yield: 5
Ingredients: 1 cup butter, softened -; 1 cup plus 1 tablespoon sugar, divided -; 1 cup packed brown sugar -; 2 large eggs, room temperature -; 2 teaspoons vanilla extract -; 2-1/2 cups all-purpose flour -; 3/4 cup baking cocoa -; 1 teaspoon baking soda -; 1 cup chopped pecans, divided -; 1 package (13 ounces) Rolo candies -

Recipe information

Cooking:

25 min.

Servings per container:

Source:

More details

Ingredients for - Chocolate Caramel Cookies

1. 1 cup butter, softened -

2. 1 cup plus 1 tablespoon sugar, divided -

3. 1 cup packed brown sugar -

4. 2 large eggs, room temperature -

5. 2 teaspoons vanilla extract -

6. 2-1/2 cups all-purpose flour -

7. 3/4 cup baking cocoa -

8. 1 teaspoon baking soda -

9. 1 cup chopped pecans, divided -

10. 1 package (13 ounces) Rolo candies -

How to cook deliciously - Chocolate Caramel Cookies

1. Stage

Preheat the oven to 375°F. Cream the softened butter, brown sugar and 1 cup granulated sugar together in a large bowl. Beat in the eggs and vanilla extract. Whisk the flour, cocoa powder and baking soda together in a separate bowl. Gradually blend the dry ingredients into the butter-sugar mixture until they're just combined. Stir 1/2 cup chopped pecans into the dough. Editor's Tip: Get ready for the next step by having the Rolos unwrapped and ready to go.

2. Stage

Push a Rolo into the center of each tablespoon of dough; fold the dough around the candy to enclose it. Combine the rest of the pecans with the 1 tablespoon sugar in a small bowl. Dip each cookie halfway into the pecan-sugar mixture. Place it nut side up on an ungreased cookie sheet. Continue with the rest of the dough and Rolos—keep them spaced about 2 inches apart on the baking sheets.

3. Stage

Bake the cookies at 375° for 7 to 10 minutes, until the tops are slightly cracked. Let the cookies cool on the pan for about three minutes, then move them to a wire rack to cool completely.