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Caramel-Filled Chocolate Cookies

Yield 4 dozen
Deep inside each chocolaty mound is a surprise caramel candy filling.


  • 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
  • 1 teaspoon baking soda
  • 3/4 cup cocoa
  • 1 cup finely chopped pecans, divided
  • 1 tablespoon sugar
  • 1 (9-ounce) package chewy caramels in milk chocolate

How to Make It

  1. Beat butter at medium speed of an electric mixer until creamy; gradually add sugars, beating well. Add eggs and vanilla; beat well.

  2. 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.

  3. 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.

  4. 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.

Christmas with Southern Living 1995