Caramel-Filled Chocolate Cookies

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!


  • 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

    How to make it  About 55 minutes

  • 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.

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