Not Quite NigellaThe cooking, eating and travel blog of a hungry blogger from Sydney, Australia featuring original recipes, interviews and articles on all things food @
Saturday, October 18, 2008
Chocolate covered Carmel Cookies
Okay this was my redeming dish this week. I had made some brownies that kinda failed and well I had to make something yummy to take the place of the bad brownies. I searched Allrecipes and came up with this dish. They are so freakin good!!!
1 cup butter or margarine, softened
1 cup white sugar
1 cup packed brown sugar
2 teaspoons vanilla extract
2 1/4 cups all-purpose flour
3/4 cup unsweetened cocoa powder
1 teaspoon baking soda
1 cup chopped pecans, divided
1 tablespoon white sugar
5 rolls chocolate-covered caramel candies
In a large bowl, cream together the butter, 1 cup white sugar, and brown sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla. Combine the flour, cocoa, and baking soda; stir into the sugar mixture until well blended. Stir in 1/2 cup of the pecans. Cover, and refrigerate dough for 1 hour, or until firm.
Preheat oven to 375 degrees F (190 degrees C). In a shallow bowl, combine the remaining 1/2 cup pecans and 1 tablespoon of sugar; set aside.
Press 1 tablespoon of cookie dough around each chocolate coated caramel, forming a ball. Dip one side of each ball into the pecan mixture; and place pecan side up, 2 inches apart on ungreased baking sheets.
Bake for 8 minutes in the preheated oven (the cookies will look soft). Cool on the pans for one minute before removing to wire racks to cool completely.
I made half of mine with the pecans just on the outside and half with no pecans at all because hubby doesn't like them. I made all but 10 of them with Rolos the other ones I just used plain carmels because I ran out of the Rolos. The ones with the plain carmels are good...almost better because you get more carmel in them!
These are the best cookies I have made in a long time and they are going on my list for possibilites for our Christmas cookie exchange.