1 (9-ounce) package chewy caramels in milk chocolate
How to Make It
Beat butter at medium speed of an electric mixer until creamy; gradually add sugars, beating well. Add eggs and vanilla; beat well.
Combine flour, soda, and cocoa; gradually add to butter mixture, beating well. Stir in 1/2 cup pecans. Cover and chill dough at least 2 hours. Combine remaining 1/2 cup pecans and 1 tablespoon sugar.
Divide dough into 4 equal portions. Work with 1 portion at a time, storing remainder in refrigerator. Divide each portion into 12 pieces. Quickly press each piece of dough around a caramel; roll into a ball. Dip one side of ball in pecan mixture. Place balls, pecan side up, 2" apart on ungreased cookie sheets.
Bake at 375° for 8 minutes. (Cookies will look soft.) Let cool 1 minute on cookie sheets; remove to wire racks and let cool completely.
These cookies turned out wonderfully! The chocolate dough was delicious and the Rolo 'surprise' in the middle was a great addition. These are fairly different from other cookies on my tray, so I was happy for a nice new addition. FYI: I got a 14oz bag of rolos and had exactly enough for the cookies (48). I guess the bag sizes/contents have changed over the years.
SUPERB! I actually made the dough for these cookies Christmas Eve and forgot about them in the refrigerator. I made them today (yes, a week and a half later). They turned out very, very good. They didn't make four dozen (I think I made them too big). I ran out of Rolos so I substituted White Chocolate Hershey Kisses with peppermint swirl for the rest and they are just as delicious as the ones with the Rolos. I speed baked them for the recommended time and they turned out nice and soft, not wet at all! I will definitely make these again and will explore different candy options each time! They were fairly simple to make too!
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