Serves: 48
Total Calories: 88
In small bowl, combine flour, cocoa and baking soda blend well. In large bowl, beat 1 cup sugar, brown sugar and margarine until light and fluffy. Add vanilla and eggs beat well. Add flour mixture blend well. Stir in 1/2 cup of the pecans. If necessary, cover with plastic wrap refrigerate 30 minutes for easier handling.
Heat oven to 375°F. For each cookie, with floured hands shape about 1 tablespoon dough around 1 caramel candy, covering completely.
In small bowl, combine remaining 1/2 cup pecans and 1 tablespoon sugar. Press one side of each ball into pecan mixture. Place nut side up 2 inches apart on ungreased cookie sheets.
Bake at 375°F. for 7 to 10 minutes or until set and slightly cracked. Cool 2 minutes remove from cookie sheets. Cool completely on wire rack.
Melt candy coating in small saucepan over low heat, stirring constantly until smooth. Drizzle over cookies.
HIGH ALTITUDE - Above 3,500 feet: Increase flour to 2 3/4 cups. Bake as directed above.
Nutrition Per Serving (1 cookie): Calories 160 Protein 2g Carbohydrate 20g Fat 8g Sodium 90mg
PICTURE: Top to bottom: Blond Brownie Caramel Cups, Caramel-Filled Chocolate Cookies
From "Pillsbury Best of the Bake-Off® Cookbook." Copyright 2004 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
This Caramel-Filled Chocolate Cookies recipe is from the Pillsbury Best of the Bake-Off® Cookbook Cookbook. Download this Cookbook today.
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