Ingredients
24
24 servings
- •1 cup butter or margarine, softened
- •1 cup white sugar
- •1 cup packed brown sugar
- •2 eggs
- •2 teaspoons vanilla extract
- •2.25 cups all-purpose flour
- •0.75 cup unsweetened cocoa powder
- •1 teaspoon baking soda
- •1 cup chopped pecans, divided
- •1 tablespoon white sugar
- •5 rolls chocolate-covered caramel candies
Instructions
- 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.
Nutritional Facts
Per 24 servings
- Calories: 273
- Carbohydrate: 36g
- Fat: 14g
- Fiber: 2g
- Protein: 3g
- Sugar: 25g
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