Caramel Filled Chocolate Cookies Drizzled With Chocolate
photo by Rita1652
- Ready In:
- 35mins
- Ingredients:
- 15
- Yields:
-
24 cookies
ingredients
-
Cookie dough
- 1⁄2 cup butter, softened
- 1⁄3 cup sugar
- 1⁄3 cup brown sugar
- 2 tablespoons hazelnut-flavored liquid coffee creamer or 2 tablespoons milk
- 1 large egg, yolk and white separated
- 1 teaspoon vanilla
- 1 cup flour
- 1⁄3 cup unsweetened cocoa
- 1⁄4 teaspoon salt
- 1⁄4 teaspoon baking soda
-
Nuts for rolling
- 1 cup chopped pecans or 1 cup walnuts
-
Filling
- 12 caramels, unwrapped
- 1 tablespoon heavy cream
-
Drizzle
- 1⁄4 - 1⁄2 cup chocolate chips
- 1 tablespoon butter
directions
- Mix butter, sugars, egg yolk, creamer or milk.
- and vanilla until light and fluffy.
- combine flour, cocoa, salt and baking soda gradually add to flour mixture.
- Cover and chill, which has to be done or you`ll have flat cookies!
- Melt caramels with cream in micro wave of double boiler stirring till melted and creamy.
- Remove dough from refrigerator and roll into 24 balls.
- Dip into light beaten egg white then roll into nuts.
- Place on a parchment-lined cookie sheets.
- Make indentations with thumb in center of each cookie.
- Pour in melted caramel and bake in a 350° oven for 10-12 minutes.
- Melt chips and butter in micro or double boiler.
- Drizzle on cooled cookies.
- Let firm up and enjoy!
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Reviews
-
After the first sheet came out flat and the caramel melted all about the cookies, I decided to chill the next few sheets after I rolled them into balls. Unfortunately, they still fell flat and the caramel melted out. When I make them next, I will be certain to add the caramel post-baking. Other than the mentioned troubles, they were very good.
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Delicious little cookies! So many different flavours that meld beautifully! I did have a bit of a mess on my hands, though... I only refrigerated the dough for about 45 minutes as the recipe didn't indicate how long. I don't think that was long enough as my cookies flattened right out & the caramel drained out of some of the cookies making them stick to the cookie sheet. And, I don't think I worked quick enough with the caramel as it was getting quite thick & difficult to work with as I neared the end of the cookies.
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These are amazing! I used chopped pecans instead of walnuts, and found that I used about a cup and a half instead of a cup. These little babies are incredible tasting. I got about 20, so obviously made them a bit on the big side (which is not a bad thing!). These are worth the effort and I'll be making them again and again. Thanks Rita!
RECIPE SUBMITTED BY
Rita1652
Jamesburg, New Jersey