Shelly's Recipe

CARAMEL-FILLED CHOCOLATE COOKIES

Category: Cookies

1 cup butter, softened
1 cup sugar
1 cup firmly packed brown sugar
2 large eggs
2 tsp vanilla extract
2 1/4 cups flour
3/4 cup unsweetened cocoa
1 tsp baking soda
1 cup chopped pecans, divided
6 (2-oz) pkg chocolate-caramel cookie bars, cut into 1 inch pieces, like Twix
1 tbsp sugar
2 (2-oz) vanilla bark coating squares

Beat butter at medium speed with an electric mixer until creamy; gradually add sugars, beating well. Add eggs, 1 at a time, and vanilla, beating until blended after each addition.

Combine flour, cocoa, and soda; add to butter mixture, beating at low speed until blended after each addition. Stir in 1/2 cup pecans. Shape 1 tbsp dough around each candy piece, covering completely, to form balls.

Combine remaining 1/2 cup pecans and 1 tbsp sugar. Gently press the top of each ball into pecan mixture. Place balls, pecan sides up, 2 inches apart on baking sheets. Bake at 375° for 7 to 10 minutes. Cool on baking sheets 2 minutes. Remove from baking sheets; cool completely on wire racks.

Melt coating squares in a saucepan over low heat, stirring constantly until smooth. Drizzle over cookies.