(This recipe is from the Best of Country Cookies cookbook.)1 1/2 c butter (no substitutes), softened
1 c sugar
1 egg
1 tsp vanilla
3 c flour
1/2 c baking cocoa
1 pkg (12 oz) mini semi-sweet chocolate chips
1 c chopped pecans
1 bottle (12 1/2 oz) caramel ice cream topping
4-6 oz dark chocolate confectionary coating, melted
In a mixing bowl, cream butter and sugar. Beat in egg and vanilla. Combine flour and cocoa; gradually add to the creamed mixture. Stir in chocolate chips and pecans. Roll into 1" balls. Place 2" apart on ungreased baking sheets. Using the end of a wooden spoon handle, make a 3/8 - 1/2" deep indentation in the center of each ball. Smooth any cracks. Fill each indentation half full with caramel topping. Bake at 350 degrees for 15-18 min or til caramel is very bubbly and cookies are set. Cool for 5 min before removing to wire racks. Drizzle cooled cookies with confectionary coating. Makes 6 dozen.
No comments:
Post a Comment