Monday, November 15, 2010
From My Kitchen: Carmel-filled Chocolate Cookies
You thought I didn't realize I'd thrown your weekly recipe out the window on Friday in favor of a picture of a dead rodent, didn't you? I knew it, but that story just wouldn't wait!
The secret is Rolos! That's right. Just wrap this chocolatey dough around a Rolo and bake. When the cookies are done they've got a gooey caramel center, and all you had to do was open the candy. This was a Pillsbury Bake-off Winner, so it's a guaranteed smash hit.
The original recipe included 1 C. of chopped pecans. Because I usually make these for kids, I never use the nuts, though I'm sure they would be delicious. If you wish to use them, stir 1/2 C. chopped pecans into the cookie dough. Combine 1 Tbsp. sugar and the remaining 1/2 C. pecans and press one side of each shaped cookie ball into the mix. Place pecan side up on the baking sheet.
Here's the recipe:
Caramel-filled Chocolate Cookies
2 1/2 C. flour
3/4 C. unsweetened cocoa
1 tsp. baking soda
1 C. sugar
1 C. firmly packed brown sugar
1 C. butter or margarine, softened
2 tsp. vanilla
48 Rolo candies (9 oz. pkg.), unwrapped
4 oz. vanilla-flavored candy coating, if desired
Heat oven to 375 degrees. In small bowl, combine flour, cocoa and baking soda. Blend well. In large bowl, beat 1 C. sugar, brown sugar, and butter until light and fluffy. Add vanilla and eggs. Beat well. Add flour mixture and blend until combined.
For each cookie, shape about 1 Tbsp. dough around 1 caramel candy, covering completely. Flour your hands lightly to prevent the dough from sticking. Place 2 inches aparts on ungreased cookie sheets.
Bake at 375 for 7-10 minutes, or until set and slightly cracked. Cool 2 minutes. Remove from cookie sheet and cool completely on a wire rack.
I always stop here, but it you want to do a little more work for the sake of prettiness, feel free to melt the candy coating over low heat until smooth, and drizzle over the cookies. Trust me, these cookies don't need it for flavor!
Now wasn't that worth the wait? Enjoy!
© Trippin' Mama 2010