So here we are with another chocolate and caramel dessert to share with friends and send off to work. Did I mention that Ashley came home, stayed for about 1 hour and left because she had friends waiting soooo, of course, I called with bribery of freshly baked cookies for her to come and pick up whenever. I can see this bribery thing is my next new skill set. Hopefully Ashley is not reading this but if you are kiddo, just kidding! LOVE YOUUUU....!
Oh yes, cookies. Here is the recipe and may I say YUM!!! in advance. While Ash was here, she unwrapped all the Rolos for me.
Caramel-filled Chocolate Cookies With White Chocolate Drizzle
These yummy chocolate cookies have a tasty caramel surprise inside. With crushed pecans on top and a contrasting white chocolate drizzle, They are almost to pretty to be eaten but it can be done.
1 c. butter, softened
1 c. plus 1 Tablespoon sugar, divided
1 c. packed brown sugar
1 t. vanilla extract
2 1/2 c. all-purpose flour
3/4 c. baking cocoa
1 t. baking soda
1 1/4 c. chopped pecans, divided
1 package (13 oz.) Rolo candies
4 squares (1 oz. each) white baking chocolate, melted
In a mixing bowl, cream butter, 1 cup sugar and brown sugar. Add the eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, cocoa and baking soda; gradually add to the creamed mixture, beating just until combined. Stir in 1/2 c. pecans.
Shape a tablespoonful of dough around each candy, forming a ball. In a small bowl, combine the remaining sugar and pecans; dip each cookie halfway. Place nut side up 2-inches apart on greased baking sheets.
Bake at 375 degrees F. for 7-10 minutes or until tops are slightly cracked. Cool for 3 minutes before removing to wire racks to cool completely. Drizzle with melted white chocolate.
This recipe should make about 3 dozen cookies =D