Chocolate Chip Peanut Butter Caramel Pecan Cookies

1/2 cup butter, softened
1 cup plus 1 teaspoon sugar, divided
1 cup light brown sugar, tightly packed
2 eggs
2 teaspoons vanilla extract
2 1/4 cups all purpose flour
3/4 cup baking cocoa
1 teaspoon baking soda
1 cup chopped pecans, divided by 1/2 cup
1 pkg 13 oz package Rolo candies (chocolate coated caramel)
1 cup peanut butter
1/2 cup semi-sweet mini chocolate chips

Preheat over to 375°.

In large mixing bowl, cream butter, peanut butter, 1 cup sugar and brown sugar until well blended. Beat in eggs and vanilla. Combine flour, cocoa and baking soda in a separate bowl; gradually add to creamed mixture just until combined. Stir in 1/2 cup pecans and mini chocolate chips.

Shape dough by tablespoonfuls around each Rolo. In a small bowl, combine remaining pecans and sugar; dip each cookie halfway into pecan mixture

Place cookie nut side up on ungreased baking sheets.

Bake for 7-10 minutes or until top is slightly cracked. Cool for 3 minutes; remove to wire racks to cool completely.

Makes 2 dozen cookies



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