Caramel-Filled Chocolate Cookies
|Granulated sugar||1 Cup (16 tbs)|
|Firmly packed brown sugar||1 Cup (16 tbs)|
|Margarine||1⁄2 Cup (8 tbs), softened (1 Stick)|
|Butter||1⁄2 Cup (8 tbs), softened (1 Stick)|
|Flour||2 1⁄2 Cup (40 tbs)|
|Baking cocoa||3⁄4 Cup (12 tbs)|
|Baking soda||1 Teaspoon|
|Vanilla extract||2 Teaspoon|
|Chopped pecans||1 Cup (16 tbs)|
|Cherry caramels||48 (In Milk Chocolate, Unwrapped)|
|Vanilla flavored candy coating||4 Ounce|
Combine the 1 cup granulated sugar, brown sugar, margarine and butter in a large mixing bowl; beat until light and fluffy.
Combine the flour, baking cocoa and baking soda in a medium bowl and mix well.
Add the eggs to the butter mixture and mix well.
Add the flour mixture and blend well.
Stir in 1/2 cup of the chopped pecans.
Chill, covered, for 30 minutes for easier handling.
Preheat the oven to 350 degrees.
With floured hands, shape about 1 tablespoon of the dough around each cherry caramel, enclosing it completely.
Combine the remaining 1/2 cup chopped pecans and the 1 tablespoon sugar in a small bowl.
Press each dough-wrapped caramel into the pecan mixture.
Place 2 inches apart, pecan side up, on ungreased baking sheets.
Bake for 7 to 10 minutes or until cookies are set and slightly cracked.
Cool for 2 minutes on the cookie sheets; remove to a wire rack to cool for 15 minutes.
Melt the candy coating in a small saucepan over low heat, stirring constantly until smooth.
Drizzle over the cookies.