Caramel Filled Chocolate Cookies
|All purpose flour/Unbleached flour||2 1⁄2 Cup (40 tbs)|
|Unsweetened cocoa||3⁄4 Cup (12 tbs)|
|Baking soda||1 Teaspoon|
|Sugar||1 Cup (16 tbs)|
|Firmly packed brown sugar||1 Cup (16 tbs)|
|Margarine/Butter||1 Cup (16 tbs), softened|
|Chopped pecans||1 Cup (16 tbs)|
|Chewy caramels in milk chocolate||9 Ounce, unwrapped (48 Pieces)|
|Vanilla flavored candy coating||4 Ounce|
Heat oven to 375°F.
Lightly spoon flour into measuring cup; level off.
In small bowl, combine flour, cocoa and baking soda; blend well.
In large bowl, beat 1 cup sugar, brown sugar and margarine until light and fluffy.
Add vanilla and eggs; beat well.
Add flour mixture; blend well.
Stir in 1/2 cup of the pecans.
For each cookie, with floured hands, shape about 1 tablespoonful 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 completely on wire rack.
Melt candy coating in small saucepan over low heat, stirring constantly until smooth.
Drizzle over cookies.