Carmel Filled Chocolate Cookies
Submitted by katmeowgirl
Rich chocolate cookies with a gooey caramel candy hidden inside, topped with chopped pecans and drizzled with melted fondant. Makes 4 dozen stuffed cookies.
YIELD
4 dozenPREP
40 minCOOK
10 minREADY
90 minBite into one of these and you’ll hit a molten pocket of caramel hiding inside a deep, cocoa-rich cookie shell. That’s the kind of surprise worth baking for.
The dough is loaded with cocoa powder, brown sugar, vanilla, and chopped pecans. Each cookie gets shaped around a whole caramel candy, pressed into a pecan-sugar topping, and baked until the surface cracks just enough to hint at the treasure inside.
Once cooled, a drizzle of melted vanilla fondant across the top seals the deal.
They look like something from a bakery case, but the process is simpler than you’d think.
Kitchen Tips
- Chill the dough for 30 minutes if it’s too sticky to handle. Flouring your hands also helps when wrapping the dough around each candy.
- Make sure the caramel is completely sealed inside the dough. Any gaps and the caramel leaks out onto the baking sheet.
- Let the cookies cool on the sheet for a full 2 minutes before moving them. They’re fragile right out of the oven and firm up as they cool.
- Melt the fondant drizzle over very low heat, stirring constantly. It scorches fast if you walk away.
Ingredients
Directions
Lightly spoon flour into measuring cup and level off.
In medium bowl, combine flour, cocoa and baking soda;mix well.
In large bowl combine 1 cup sugar, brown sugar and margarine, beat until light and fluffy.
Add vanilla and eggs, beat well.
Add flour mixture, blend well.
Stir in ½ cup of the pecans.
If necessary cover with plastic wrap, refrigerate 30 minutes for easier handling.
Heat oven to 375℉ (190℃).
For each cookie, with floured hands, shape about 1 tablespoon dough around 1 caramel candy, covering completly.
In small bowl, combine rmeaining ½ cup pecans and 1tablespoon sugar.
Press one side of each ball into pecan mixture.
Place, nut side up, 2 inches apart on ungreased cookie sheets.
Bake at 375 for 7 to 10 minutes or until set and slightly cracked.
Cool 2 minutes; remove from cookie sheets.
Cool on wire rack for 15 minutes or until completly cooled.
Melt candy fondant in small saucepan over low heat, stirring constantly until smooth.
Drizzle over cookies.
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