Chocolate Surprise Cookies

May 15, 2007 at 10:52 am · Filed under Chocolate, Cookies & Bars, Desserts

View my experience with this recipe.

View the rest of my Christmas Cookies. 

Ingredients:

  • 2 3/4 cups all-purpose flour
  • 3/4 cup unsweetened cocoa powder
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 cup butter, softened
  • 1 1/2 cups packed brown sugar
  • 1/2 cup plus 1 tablespoon white sugar, divided
  • 2 eggs
  • 1 teaspoon vanilla
  • 1 cup chopped pecans, divided
  • 1 package (9 ounces) caramels coated in milk chocolate (Rolos)
  • 3 squares (1 ounce each) white chocolate, coarsely chopped

Directions:

Preheat oven to 375 degrees. Combine flour, cocoa, baking powder, and baking soda in a medium bowl. Set aside.

Beat butter, brown sugar, and 1/2 cup white sugar with electric mixer at medium speed until light and fluffy. Beat in eggs and vanilla. Gradually add flour mixture and beat well. Stir in 1/2 cup of the pecans. Cover and refrigerate dough 15 minutes or until firm enough to handle.

Place remaining 1/2 cup pecans and 1 tablespoon sugar in a shallow dish. Roll a tablespoonful of dough around 1 caramel candy, covering completely. Press one side of each ball into pecan/sugar mixture. Place, nut side up, on ungreased cookie sheets about 2 inches apart.

Bake 10 to 12 minutes or until set and slightly cracked. Let stand on cookie sheet 2 minutes before transferring cookies to a wire rack. Cool completely.

Place white chocolate in small resealable plastic freezer bag; seal bag. Microwave at medium (50 % power) 2 minutes. Turn bag over; microwave 2 to 3 minutes or until melted. Knead bad until chocolate is smooth. Cut of a tiny corner of the bag and drizzle chocolate onto cookies. Let stand about 20 minutes or until chocolate is set.

Makes 3 1/2 dozen cookies.

Nutrition:

Substitutions:

My aunt gave me this recipe a long time ago and her recipe only called for 1 teaspoon of baking soda (no baking powder). Her recipes also uses equal parts brown sugar and white sugar (1 cup of each). I have made the recipe both ways and they turn out the same. I do add a pinch of salt and double the vanilla extract to balance out the chocolate flavor. I also don’t put the white chocolate on top – the cookies are so good, they don’t need anything extra! I only bake the cookies about 7 minutes.

Recipe courtesy of The Cookie Bible and Barbara Fogg

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