- 1 cup (2 cubes) butter, softened
- 2 ¾ cups all-purpose flour
- ¾ cup unsweetened cocoa powder
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- 1 ½ cups packed light brown sugar
- ½ cup granulated sugar
- 1 tablespoon granulated sugar
- 2 eggs
- 1 teaspoon vanilla
- 1/2 cup chopped pecans
- 1/2 cup chopped pecans
- 3 packages (5.5 ounces) Riesen Caramels coated in milk chocolate (17 per pkg)
- 6 squares Baker premium white chocolate, coarsely chopped
Pan: parchment covered cookie sheet
Oven: 375′
Time: 10 to 12 minutes
Yield: 3 ½ dozen cookies
- Combine flour, cocoa, baking powder and baking soda in medium bowl: set aside.
- Beat butter, brown sugar and ½ cup granulated sugar with electric mixer at medium speed until light and fluffy.
- Beat in eggs and vanilla.
- Gradually add flour mixture and ½ cup pecans; beat well.
- Cover dough; refrigerate 30 minutes or until firm enough to roll into balls.
- Preheat oven to 375′
- Place remaining ½ cup pecans and 1 tablespoon sugar in shallow dish.
- Using 1 1/2 inch scoop (40 mm) scoop, form into balls
- Roll 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 cookies sheet 2 minutes on cookie sheets.
- Transfer cookies to wire rack; cool completely
White Chocolate Drizzle
- Place white chocolate pieces in small zip-lock plastic food storage bag; seal bag.
- Microwave at medium (50% power) 2 minutes.
- Turn bag over;
- Microwave 2 to 3 minutes or until melted.
- Knead bag until chocolate is smooth.
- Cut off tiny corner of bag
- Drizzle chocolate onto cookies.
- Let stand about 30 minutes or until chocolate is set.