• 4servings
  • 8minutes
  • 241calories

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsB1, B2, B3, B12, H, D
MineralsFluorine, Iron, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 cup butter or margarine, softened

  2. 1 cup white sugar

  3. 1 cup packed brown sugar

  4. 2 eggs

  5. 2 teaspoons vanilla extract

  6. 2 1/4 cups all-purpose flour

  7. 3/4 cup unsweetened cocoa powder

  8. 1 teaspoon baking soda

  9. 1 cup chopped pecans, divided

  10. 1 tablespoon white sugar

  11. 5 rolls chocolate-covered caramel candies

Instructions Jump to Ingredients ↑

  1. 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.

  2. 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.

  3. 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.

  4. 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.


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