Classic chocolate cookies are stuffed with chewy caramel and dipped in pecans in these cookies that will remind you of turtle candies.
Author: Erin Berdan
Recipe type: Dessert
Cuisine: American
Serves: 4 dozen
Ingredients
1 cup unsalted butter, softened
1 cup sugar
1 cup firmly packed brown sugar
2 large eggs, at room temperature
2¼ cups flour
¾ cup cocoa powder
1 tsp. baking soda
¼ tsp. salt
2 tsp. vanilla
½ cup chopped pecans, optional
48 chocolate-covered caramel candies, such as Rolo
Instructions
In the bowl of a stand mixer, beat the butter until creamy Gradually add in the sugar and brown sugar until well mixed. Beat in the eggs.
In a bowl, whisk together the flour, cocoa powder, baking soda and salt. Gradually add the dry ingredients to the butter mixture. Add the vanilla. Wrap the dough in plastic wrap and refrigerate 1 hour.
To make the cookies, line baking sheets with parchment. Preheat oven to 375F.
Take one caramel candy and about 1 tablespoon of the dough. Wrap the dough around the caramel, covering it completely. Dip one side in the pecans, if using. Place on baking sheet, nut-side up. Space cookies about 2 inches apart.
Bake for about 9 minutes and let cool on parchment so the caramel doesn't ooze out.
Recipe by white plate blank slate at https://whiteplateblankslate.com/caramel-filled-chocolate-cookies/