My husband bought me a new cookbook for Christmas. My Mom laughed at that because it is like a man buying a woman lingerie. He says it's for you, but it is really for him. He gets to be the recipient of all of the wonderful fruits of the cookbook, without actually cooking. It is a win win situation for him.
These cookies come from that wonderful cookbook. Actually, they are featured on the cover. You know it is good looking food when it is on the cover of the cookbook. When I opened the book on Christmas the first thing my husband informed me was that he wanted those cookies. The he showed me a few more that he had picked out that he really wanted, he's so cute. So last night I made his dreams come true and made these cookies. I think they were everything he dreamed of and more. They were amazing cookies! And as is true with most cookies, they were the best warm, because the caramel was still warm and melted.
These are caramel-filled chocolate pieces of heaven!!! Paired with a gallon of milk, I probably could have eaten the who batch. As I was nibbling on my second cookie I would see the numbers on the scale at this weeks Doctors appointment going up, but it would totally be worth it. These cookies are great, and will become part of our regular cookie rotation. I find it hard to believe that I have lived this long without them.
2 1/2 cups flour
3/4 cup unsweetened baking cocoa
1 teaspoon baking soda
1 cup sugar
1 cup packed brown sugar
1 cup butter
2 teaspoons vanilla
2 eggs
1 cup chopped pecans
1 Tablespoon sugar
48 round chewy caramels in milk chocolate
1. In small bowl, stir together flour, cocoa and baking soda; set aside. In large bowl beat 1 cup sugar, brown sugar and butter, until light and fluffy. Beat in vanilla and eggs. Slowly beat in flour mixture until well blended. Stir in 1/2 cup of pecans. If necessary, cover with plastic wrap and refrigerate 30 minutes for easier handling.
2. Heat oven to 375. In small bowl, mix remaining sugar and pecans. Shape about 1 Tablespoon dough around each caramel, covering completely. Press one side of each ball into pecan mixture. Place nut side up 2 inches apart on ungreased cookie sheet.
3. Bake 7 to 10 minutes or until set and slightly cracked. Cool 2 minutes, remove from cookie sheet to cooling rack. Cool completely, about 15 minutes.
* The original recipe then called for drizzling white chocolate over the top of the cookies. My husband insisted that they were perfect the way they were, so I did not touch them. I drizzled one with caramel for the picture. Also, my husband is not a huge fan of nuts, so I left them out of the sugar mixture that goes on top. I figured that inside the cookies would be enough for him.
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