Caramel Filled Chocolate Cookies Drizzled With Chocolate Recipes

CARAMEL FILLED CHOCOLATE COOKIES

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.

CARAMEL-FILLED CHOCOLATE COOKIES

Steps:

• In a large bowl, cream butter, 1 cup sugar and brown sugar until light and fluffy. 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 pecans., Shape a tablespoonful 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 in. apart on greased baking sheets., Bake at 375° for 7-10 minutes or until tops are slightly cracked. Cool for 3 minutes before removing to wire racks to cool completely. , In a microwave, melt white chocolate at 70% power for 1 minute; stir. Microwave at additional 10- to 20-second intervals, stirring until smooth. Drizzle over cookies.

CARAMEL-FILLED CHOCOLATE COOKIES

Steps:

• In medium bowl, combine flour, cocoa and baking soda; mix well.
• In large bowl, combine 1 cup sugar, brown sugar and margarine; beat 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 on wire rack for 15 minutes or until completely cooled.
• Melt candy coating in small saucepan over low heat, stirring constantly until smooth. Drizzle over cookies.

CHOCOLATE CARAMEL THUMBPRINTS

Steps:

• In a large bowl, cream butter and sugar until light and fluffy. Beat in egg yolk, milk and vanilla. In another bowl, whisk flour, cocoa and salt; gradually beat into creamed mixture. Refrigerate, covered, 1 hour or until easy to handle., Preheat oven to 350°. Shape dough into 1-in. balls. In a shallow bowl, beat egg white. Place pecans in a separate shallow bowl. Dip balls in egg white, then in pecans, patting to help pecans adhere., Place 2 in. apart on greased baking sheets. Press a deep indentation in center of each with the end of a wooden spoon handle. Bake 10-12 minutes or until set. Remove from pans to wire racks to cool., In a large heavy saucepan, melt caramels with cream over low heat; stir until smooth. Fill each cookie with about 1/2 teaspoon caramel mixture. In a microwave, melt chocolate chips and shortening; stir until smooth. Drizzle over cookies; let stand until set. Store in an airtight container.

ROLO®-FILLED CHOCOLATE COOKIES

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Mix flour, cocoa powder, and baking soda together in a small bowl. Beat 1 cup white sugar, brown sugar, and butter together in a large bowl until light and fluffy. Add vanilla extract and eggs; beat well. Stir flour mixture into sugar mixture; mix well.
• Lightly flour hands. Shape about 1 tablespoon dough around 1 chocolate-covered caramel candy, covering it completely. Repeat with remaining dough and caramel candies.
• Place 2 tablespoons white sugar in a small bowl. Press one side of each ball into sugar. Place balls, sugar sides up, onto a baking sheet, about 2 inches apart.
• Bake in the preheated oven until cookie is set and slightly cracked, 7 to 10 minutes. Cool on the baking sheet for about 2 minutes. Transfer cookies to a wire rack to cool completely.
• Melt almond bark in a saucepan over low heat. Drizzle over cookies.

CHOCOLATE-CARAMEL FILLED COOKIES

Steps:

• Make cookie dough as directed on package, stirring in flour with cookie mix. Shape about 1 tablespoon dough around 1 chocolate caramel candy, covering completely. Place 2 inches apart on Reynolds Parchment Paper lined cookie sheets. Bake at 375°F 10 to 12 minutes. Cool; place cookies on cooling racks.
• Microwave chocolate chips and milk uncovered on High 1 to 2 minutes or until melted, stirring until blended. Spoon glaze onto each cookie. Top with sprinkles. Let stand until glaze is set.

FANTASY CHOCOLATE-CARAMEL DELIGHTS

Steps:

• In a large mixing bowl cream butter and sugar.
• Separate egg, reserve white for later use add yolk to creamed mixture.
• Add milk and vanilla to creamed mixture, mixing well after each addition.
• In a separate bowl combine dry ingredients and whisk to combine.
• Combine creamed and dry mixtures with electric mixer; beat until well combined.
• Wrap dough in plastic wrap and chill for 2 hours or until dough is easy to work with.
• Preheat oven to 350°F.
• In a small sauce pan melt caramels into whipping cream over low heat.
• Stir until mixture is smooth; set aside.
• Slightly beat reserved egg white.
• Shape dough into 1-inch balls.
• Roll balls in egg white then in pecans.
• Place balls one inch apart on cookie sheet sprayed with vegetable oil spray.
• Using your thumb, make an indentation in each cookie.
• Bake for 10 minutes or until edges of cookies are firm.
• Spoon caramel into indentation.
• Move cookies to wire racks to cool.
• Melt chocolate chips and shortening; cool mixture slightly then place in a zip top bag.
• When all cookies have been filled, clip tiny corner off of bag and drizzle chocolate over cookies.
• Let cookies stand until chocolate and caramel are set.
• Prep time does not include chilling time.

CARAMEL-STUFFED CHOCOLATE CHIP COOKIES

Steps:

• Preheat oven to 375 degrees, with racks in top and middle. In the bowl of a mixer fitted with the paddle attachment, beat together flour, both sugars, baking powder, baking soda, and salt. Add butter; beat on medium speed until combined but some pea-size butter chunks remain. Add chocolate chips and beat until combined, then beat in eggs, one at a time, and vanilla.
• Line 2 baking sheets with parchment. Scoop dough into 4-ounce balls (each about 1/3 cup); make a deep, wide hollow in each center. Enclose 3 pieces of caramel in each; roll back into a ball. Place 6 balls on each sheet. Freeze 15 minutes.
• Bake, with one sheet on each rack, 10 minutes. Reduce heat to 350 degrees, swap sheet positions, and bake until centers are almost but not completely set (press gently on tops with your fingers to check), 7 to 10 minutes more. Remove from oven. Bang sheets on a counter a few times to create cracks in tops of cookies. Place sheets on a wire rack; let cool completely. Cookies can be stored in an airtight container at room temperature up to 3 days.

CARAMEL FILLED CHOCOLATE COOKIES DRIZZLED WITH CHOCOLATE

Steps:

• Mix butter, sugars, egg yolk, creamer or milk.
• and vanilla until light and fluffy.
• combine flour, cocoa, salt and baking soda gradually add to flour mixture.
• Cover and chill, which has to be done or you`ll have flat cookies!
• Melt caramels with cream in micro wave of double boiler stirring till melted and creamy.
• Remove dough from refrigerator and roll into 24 balls.
• Dip into light beaten egg white then roll into nuts.
• Place on a parchment-lined cookie sheets.
• Make indentations with thumb in center of each cookie.
• Pour in melted caramel and bake in a 350° oven for 10-12 minutes.
• Melt chips and butter in micro or double boiler.
• Drizzle on cooled cookies.
• Let firm up and enjoy!