Chocolate Surprise Cookies
photo by Matthew Molus
- Ready In:
- 47mins
- Ingredients:
- 13
- Yields:
-
42 cookies
- Serves:
- 21
ingredients
- 650.62 ml all-purpose flour
- 177.44 ml unsweetened cocoa powder
- 2.46 ml baking powder
- 2.46 ml baking soda
- 236.59 ml butter, softened
- 354.88 ml packed light brown sugar
- 118.29 ml granulated sugar, plus
- 14.79 ml granulated sugar, divided
- 2 eggs
- 4.92 ml vanilla
- 236.59 ml chopped pecans, divided
- 255.14-340.19 g package chocolate-covered caramel candies (I use Dove brand)
- 113.39-170.09 g white chocolate chips
directions
- Preheat oven to 375°F.
- Combine flour, cocoa, baking powder and baking soda in medium bowl; set aside.
- Beat butter, brown sugar and 1/2 cup granulated sugar with electric mixer at medium speed until light and fluffy; beat in eggs and vanilla.
- Gradually add flour mixture and 1/2 cup pecans; beat well.
- Cover dough; refrigerate 15 minutes or until firm enough to roll into balls.
- Place remaining 1/2 cup pecans and 1 tablespoons sugar in shallow dish. Roll tablespoonful of dough around 1 caramel candy, covering completely; press one side into nut mixture.
- Place, nut side up, on ungreased cookie sheet. Repeat with additional dough and candies, placing 3 inches apart.
- Bake 10 to 12 minutes or until set and slightly cracked. Let stand on cookie sheet 2 minutes.
- Transfer cookies to wire rack; cool completely.
- Place white chocolate chips in a small resealable plastic freezer bag; seal bag.
- Microwave at MEDIUM (50% power) 2 minutes. Continue microwaving in one minute intervals at 50% power until melted.
- Knead bag until chocolate is smooth. Cut off tiny corner of bag; drizzle chocolate onto cookies.
- Let stand about 30 minute or until chocolate is set.
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RECIPE SUBMITTED BY
Matthew Molus
Mission Viejo, CA