Caramel-Filled Chocolate Cookies

Southern Living
4 dozen


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1 cup butter or margarine, softened
1 cup sugar
1 cup firmly packed brown sugar
2 large eggs
2 teaspoons vanilla extract
2 1/4 cups all-purpose flour
3/4 cup unsweetened cocoa
1 teaspoon baking soda
1 cup chopped pecans, divided
6 (2-ounce) packages chocolate-caramel cookie bars, cut into 1-inch pieces
1 tablespoon sugar
2 (2-ounce) vanilla bark coating squares


Beat butter at medium speed with an electric mixer until creamy; gradually add sugars, beating well. Add eggs, 1 at a time, and vanilla, beating until blended after each addition.

Combine flour, cocoa, and soda; add to butter mixture, beating at low speed until blended after each addition. Stir in 1/2 cup pecans. Shape 1 tablespoon dough around each candy piece, covering completely, to form balls.

Combine remaining 1/2 cup pecans and 1 tablespoon sugar. Gently press the top of each ball into pecan mixture. Place balls, pecan sides up, 2 inches apart on baking sheets.

Bake at 375° for 7 to 10 minutes. Cool on baking sheets 2 minutes. Remove from baking sheets; cool completely on wire racks.

Melt coating squares in a saucepan over low heat, stirring constantly until smooth. Drizzle over cookies.

NOTE: For testing purposes only, we used Twix Caramel Cookie Bars.

Created date

August 2002