Chocolate Filled Caramel Cookies
Method
- Beat butter until creamy.
- Gradually beat in white sugar and brown sugar.
- Beat in eggs and vanilla.
- Combine flour, baking soda, and cocoa.
- Gradually add to butter mixture, beating well.
- Stir in 1/2 cup walnuts.
- Cover and chill at least 2 hours.
- Preheat oven to 375°F (190°C).
- Combine remaining 1/2 cup nuts with the 1 tablespoon sugar.
- Divide the dough into 4 parts.
- Work with one part at a time, leaving the remainder in the refrigerator until needed.
- Divide each part into 12 pieces.
- Quickly press each piece of dough around a chocolate covered caramel.
- Roll into a ball.
- Dip the tops into the sugar mixture.
- Place sugar side up, 2 inches apart on greased baking sheets.
- Bake for 8 minutes in the preheated oven.
- Let cool for 3 to 4 minutes on the baking sheets before removing to wire racks to cool completely.
Ingredients:
48 - chocolate covered caramel candies
2 - eggs
1 cup - butter, softened
1 cup - white sugar
1 cup - packed brown sugar
2 tsp - vanilla extract
2 1/4 cups - all purpose flour
1 tsp - baking soda
3/4 cup - unsweetened cocoa powder
1 cup - chopped walnuts
1 tbsp - white sugar
48 - chocolate covered caramel candies
2 - eggs
1 cup - butter, softened
1 cup - white sugar
1 cup - packed brown sugar
2 tsp - vanilla extract
2 1/4 cups - all purpose flour
1 tsp - baking soda
3/4 cup - unsweetened cocoa powder
1 cup - chopped walnuts
1 tbsp - white sugar
RECIPES BY REHANA KHAMBATY
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