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
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.