Caramel-Filled Chocolate Cookies

Here’s a really good cookie if you like chocolate and caramel together; I know I love the combination!  You bite into this cookie not be expecting anything to be inside, and all of a sudden you taste a yummy gooey center that surprises you.  That’s a Rolo inside!  This cookie is also topped off with melted and drizzled white chocolate and that’s drizzled all across the top of each cookie.  The recipe sounds a little time-consuming, but it’s not too hard to make.  Once you get the hang of wrapping the dough around each Rolo, it becomes easy.  I hope you enjoy these cookies as much as I do.

Happy Cookie Baking!



1 cup butter, softened

1 cup plus 1 Tablespoon sugar, divided

1 cup packed brown sugar

2 eggs

1 teaspoon vanilla

2 and 1/2 cups all-purpose flour

3/4 cup baking cocoa

1 teaspoon baking soda

1 and 1/4 cups chopped pecans, divided

1 package (13 ounces) Rolo candies

4 squares (1 ounce each) white baking chocolate, melted


1. In a large mixing bowl, cream butter, 1 cup sugar and brown sugar.  Add the eggs, one at a time, beating well after each addition.  Beat in vanilla.  Combine the flour, cocoa and baking soda; gradually add to the creamed mixture, beating just until combined.  Stir in 1/2 cup chopped pecans.

2. Shape a Tablespoon of dough around each candy, forming a ball.  In a small bowl, combine the remaining sugar and pecans; dip each cookie halfway.  Place nut side up 2-inches apart on a greased baking sheet, or lined with parchment paper.

3. Bake at 375 F for 7 to 10 minutes or until tops are slightly cracked.  Cool for 3 minutes before removing to wire racks to cool completely.  Drizzle with melted white chocolate.  Yeild 5 dozen.


Recipe from 2008 cookbook Taste of Home “Best Loved Cookies & Bars.” 

Recipe posted in cookbook by Deb Wash, Cabery, Illinois.

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