Quick look
- prep 45 cook 7-10
With pecans on top and a contrasting white chocolate drizzle, these cookies are almost too pretty to eat!
Ingredients
- 1 cup butter (no substitutes), softened
- 1 cup plus 1 tablespoon granulated sugar, divided
- 1 cup firmly packed brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 1/2 cups all-purpose flour
- 3/4 cup baking cocoa
- 1 teaspoon baking soda
- 1 1/4 cups chopped pecans, divided
- 1 package (13 ounces) Rollo candies
- 4 ounces white chocolate baking squares, melted
- 1
Heat oven to 375°F. Grease 2 large cookie sheets; set aside.
- 2
Combine butter, 1 cup granulated sugar and the brown sugar in a mixing bowl. Beat on medium speed until creamy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine flour, cocoa and baking soda; gradually add to butter mixture, beating just until combined. Stir in 1/2 cup pecans.
- 3
Combine the remaining 1 tablespoon sugar and 3/4 cup pecans in a small bowl. Shape a tablespoonful of dough around each candy, forming a ball. Dip half of each ball in sugar-nut mixture. Place nut side up 2 inches apart on prepared cookie sheets.
- 4
Bake 7 to 10 minutes, until tops are slightly cracked. Cool on cookie sheets 3 minutes. Transfer with a spatula to wire racks and cool completely. Drizzle with melted white chocolate. Makes: about 5 dozen.
