CHOCOLATE CARAMEL COOKIES
This is my favorite recipe for bake sales and bazaars. Each delightfully sweet chocolate cookie has a fun caramel surprise in the middle, thanks to Rolo candy. Dipped in pecans before baking, they look so nice that they sell in a hurry. —Melissa Vannoy, Childress, Texas
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 5 dozen.
Number Of Ingredients 10
Steps:
- In a large bowl, cream butter, 1 cup sugar and brown sugar. Beat in eggs and vanilla. Combine flour, cocoa and baking soda; gradually add to creamed mixture just until combined. Stir in 1/2 cup pecans. , Shape dough by tablespoonfuls around each candy. In a small bowl, combine remaining pecans and sugar; dip each cookie halfway. , Place with nut side up on ungreased baking sheets. Bake at 375° until top is slightly cracked, 7-10 minutes. Cool for 3 minutes; remove to wire racks to cool completely.
Nutrition Facts : Calories 121 calories, Fat 6g fat (3g saturated fat), Cholesterol 15mg cholesterol, Sodium 60mg sodium, Carbohydrate 16g carbohydrate (11g sugars, Fiber 1g fiber), Protein 1g protein.
CARAMEL FILLED CHOCOLATE COOKIES
Chocolate cookie dough is wrapped around caramel filled chocolate candies. We have these at Christmas time each year. They are delicious! Hope you enjoy them too.
Provided by Lisa
Categories Desserts Cookies Chocolate Cookie Recipes
Time 3h
Yield 24
Number Of Ingredients 11
Steps:
- Beat butter until creamy. Gradually beat in white sugar and brown sugar. Beat in eggs and vanilla. Combine flour, baking soda, and cocoa. Gradually add to butter mixture, beating well. Stir in 1/2 cup walnuts. Cover and chill at least 2 hours.
- Preheat oven to 375 degrees F (190 degrees C).
- Combine remaining 1/2 cup nuts with the 1 tablespoon sugar. Divide the dough into 4 parts. Work with one part at a time, leaving the remainder in the refrigerator until needed. Divide each part into 12 pieces. Quickly press each piece of dough around a chocolate covered caramel. Roll into a ball. Dip the tops into the sugar mixture. Place sugar side up, 2 inches apart on greased baking sheets.
- Bake for 8 minutes in the preheated oven. Let cool for 3 to 4 minutes on the baking sheets before removing to wire racks to cool completely.
Nutrition Facts : Calories 253 calories, Carbohydrate 33.1 g, Cholesterol 36.6 mg, Fat 13 g, Fiber 1.6 g, Protein 3.4 g, SaturatedFat 6.4 g, Sodium 127.5 mg, Sugar 21.9 g
CHOCOLATE CARAMEL DREAM COOKIES
Very attractive on a tray of treats...one bite and you will be hooked! Compliments of Better Homes and Garden.
Provided by Chef Decadent1
Categories Dessert
Time 30m
Yield 36 cookies, 36 serving(s)
Number Of Ingredients 13
Steps:
- Seperate egg. Cover and chill egg white until needed.Set egg yolk aside.
- In a large bowl, beat butter with an electric mixer for approx 30 seconds. Add sugar and beat well. Beat in the egg yolk, milk and vanilla until combined.
- In a med bowl stir together flour, cocoa and salt. Add flour mix to butter mixture and beat until well mixed. Cover and chill approx 2 hours( *I didn't do this and it still worked out well).
- Preheat oven to 350. Lightly grease cookie sheets. In a small saucepan combine caramels and whipping cream, heat and stir over low-medium heat until mixture is smooth .set aside.
- In a shallow dish beat the egg white. Place chopped pecans on another plate. Shape the dough into one inch balls and roll in egg white and then into pecans. Place on baking sheet approx 1 inch apart. Using your thumb make an indent in each cookie.
- Bake 10 to 15 minutes until edges are firm. Original recipe says 10 minutes but mine took 15. Remove from oven and spoon a bit of the caramel sauce into each cookie( reheat if necessary prior to spooning) Transfer to wire racks to cool.
- In a small saucepan melt the chocolate and the shortening together and then drizzle on top of each cookie.
- Makes approx 36 cookies. I made mine slightly bigger so it made less.
Nutrition Facts : Calories 114.2, Fat 7.2, SaturatedFat 2.8, Cholesterol 14.8, Sodium 48.6, Carbohydrate 12.3, Fiber 0.9, Sugar 8.1, Protein 1.4
COOKIE AND CARAMEL CHOCOLATE BARS
If you love Twix, you?ll flip for these treats. We've cracked the code on tender biscuits topped with gooey caramel -- making them at home really takes them to the next level.
Provided by Food Network Kitchen
Categories dessert
Time 4h20m
Yield 32 cookies
Number Of Ingredients 10
Steps:
- Position an oven rack in the center of the oven and preheat to 325 degrees F. Line a baking sheet with parchment.
- Whisk the flour, baking powder and salt in a medium bowl. Beat together the butter and sugar with an electric mixer on medium speed until light and fluffy, 5 to 7 minutes. Add the egg and beat to combine. Slowly add the flour mixture and beat on low until the dough is just combined. Transfer the dough to a floured work surface and press it into a rectangle. Wrap in plastic and refrigerate for at least 30 minutes.
- Roll the dough out on a lightly floured surface to about an 8-inch square that is 1/4-inch-thick. Cut the dough into quarters, then cut each quarter into 8 sticks using a straight edge or sharp knife. (Each cookie will be about 4 inches long and 1/2 inch wide.) Use a skewer to make 3 holes on the top of each cookie about 1 inch apart. Transfer the cookies to the prepared baking sheet.
- Bake, rotating the pan from front to back halfway through, until golden, 25 to 28 minutes. Allow to cool completely on the baking sheet, then transfer the cookies to a wire rack.
- Meanwhile, combine the chocolate and canola oil in a small microwave-safe bowl and melt in the microwave in 30-second intervals, stirring after each. With a butter knife or offset spatula, spread the chocolate on the bottom of each cookie and set them chocolate-side up on a rack. Refrigerate until hardened, about 20 minutes. Turn the cookies over.
- Combine the caramels and heavy cream in a medium microwave-safe bowl and melt in the microwave in 30-second intervals, stirring after each interval, about 2 minutes. Let cool until the mixture registers 100 degrees F on an instant-read thermometer, then transfer to a piping bag. Cut the tip of the bag and pipe a strip of caramel on the uncoated top of each cookie. (If the caramel strips look messy, use your hand to mold and straighten the lines -- at this point, the caramel will be very malleable.) Return the cookies to the rack caramel-side up and refrigerate until hardened, about 20 minutes.
- Spoon the chocolate over each cookie or dip the caramel side so that it is completely covered with chocolate. After the cookies are completely coated, drizzle the chocolate with a spoon back and forth crosswise over each. Return to the wire rack until cooled and the chocolate hardens, about 2 hours. Store in an airtight container up to 5 days.
CARAMEL COOKIES
Buttery and nutty refrigerator cookies made with brown sugar for a caramel flavor.
Provided by ALISA4392
Categories Desserts Cookies Refrigerator Cookie Recipes
Time 8h20m
Yield 24
Number Of Ingredients 9
Steps:
- In a large bowl, cream together butter and brown sugar until smooth. Beat in the eggs one at a time then stir in the vanilla. Sift together the flour, baking soda, cream of tartar and salt; blend into the creamed mixture. Mix in the walnuts. Form dough into long roll about 2 inches in diameter. Wrap in waxed paper and refrigerate overnight.
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease cookie sheets or line with parchment paper. Unwrap the roll of dough and using a sharp knife, slice the roll into 1/4 inch coins. Place cookies 2 inches apart onto the prepared cookie sheets.
- Bake for 10 to 12 minutes in the preheated oven. Remove from cookie sheets to cool on wire racks.
Nutrition Facts : Calories 211.3 calories, Carbohydrate 32.7 g, Cholesterol 33.4 mg, Fat 7.8 g, Fiber 0.8 g, Protein 3.5 g, SaturatedFat 2.9 g, Sodium 116.3 mg, Sugar 18 g
CHOCOLATE STRIPED DREAM COOKIES
This is a very easy recipe, made with the new nestle swired morsels, if you can find them in your area you will not be sorry you made them. Taste wonderful and look incredible on cookie trays. From the Nestle website
Provided by Pumpkie
Categories Dessert
Time 31m
Yield 36 serving(s)
Number Of Ingredients 10
Steps:
- In a small bowl, mix flour, cocoa, baking soda and salt.
- With mixer and large bowl, beat butter, sugar, brown sugar and vanilla until creamy.
- Add eggs, one at a time, beating well after each addition.
- Slowly beat in flour mixture.
- Stir in one cup of morsels.
- Drop by well rounded teaspoon or cookie scoop onto ungreased cookie sheets.
- Top with remaining morsels.
- Bake at 325° for 11-13 minutes or until cookies are puffed and centers are set, do not overbake.
- Cool on baking sheets for 2 minutes, remove to wire racks to cool completely.
CHOCOLATE LOVER'S DREAM COOKIES
"My daughter won 1st prize in the cookie division of a local Chocolate Festival with these - beating out a number of adult bakers." These rich chocolate cookies with white chocolate chips are scrumptious. -Paula Zsiray, Logan, Utah
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 3-1/2 dozen.
Number Of Ingredients 11
Steps:
- In a large bowl, beat the oil, butter and sugars until well blended. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, cocoa and baking powder; gradually add to oil mixture and mix well. Stir in chips. , Drop by rounded tablespoonfuls 2 in. apart onto ungreased baking sheets. Bake at 350° for 12-15 minutes or until edges begin to brown. Cool for 1 minute before removing from pans to wire racks.
Nutrition Facts : Calories 112 calories, Fat 6g fat (3g saturated fat), Cholesterol 14mg cholesterol, Sodium 19mg sodium, Carbohydrate 15g carbohydrate (11g sugars, Fiber 1g fiber), Protein 1g protein.
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