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!

To make it up to you, here's a cookie recipe that you shouldn't wait to try. When people bite into these gooey caramel-filled treats, they'll think you spent a lot of time on them. Only you have to know better, unless you choose to share the secret.

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
2 eggs
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

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