Search thousands of recipes reviewed by home cooks like you.

Chocolate Covered Caramel Surprise Cookies

Chocolate Covered Caramel Surprise Cookies

Christie

A delicious chocolate cookie, wrapped around a surprise candy center!

Ingredients {{adjustedServings}} servings

Serving size has been adjusted!

Original recipe yields 18 servings

Adjust

Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 399 kcal
  • 20%
  • Fat:
  • 21 g
  • 32%
  • Carbs:
  • 51g
  • 16%
  • Protein:
  • 5 g
  • 10%
  • Cholesterol:
  • 54 mg
  • 18%
  • Sodium:
  • 181 mg
  • 7%

Based on a 2,000 calorie diet

Directions

  1. In a large bowl, cream together the white sugar, brown sugar, and butter until light and fluffy. Beat in the eggs, one at a time, then stir in the vanilla. Combine the flour, cocoa, and baking soda, gradually stir into the creamed mixture. Fold in the pecans. Cover dough and chill for at least one hour. Meanwhile unwrap the candies.
  2. Preheat the oven to 350 degrees F (175 degrees C).
  3. With floured hands, wrap about 1 tablespoon of dough around each piece of candy, completely covering the candy. Roll each ball in the remaining tablespoon of white sugar. Place 2 inches apart on an unprepared cookie sheet. Bake for 7 to 10 minutes in the preheated oven. Cookies should be set and slightly cracked.
  4. Melt the white chocolate chips in the microwave oven, or in a bowl over simmering water. Drizzle over the cookies when they are cool. If the melted chips are too thick, add vegetable oil to achieve the desired consistency.
Rate recipe

Your rating

{{ratingWords}}
Cancel
Submit

Reviews

JENNIFER
36
9/22/2004

These are fabulous-tasting and no one has ever resisted them. I would have given them a 5 except that I found wrapping the dough around the candies to be a bit of a challenge. Be sure to create a complete seal around the candies--otherwise the goo will spill out, which is fine if they are just for you (chocolate is chocolate!) but it doesn't work well if you're presenting them to friends or family. Still, they are highly decadent, even without the white chocolate, which I omitted.

JAWANDMEE
22
7/11/2008

I made over 300 of these for our fellowship's Vacation Bible School and everyone LOVED them. We baked them right there on the campus so they were still warm and nicely gooey. I didn't bother with the white chocolate drizzled over the top to make things easier. (I also made one that had a York peppermint patty in it instead of a Rolo and that one was even better than the original.) Mine didn't look like the ones in the picture. Mine flattened out a lot more and had deep cracks like molasses cookies. Now, if you'll excuse me, I need to print up copies of the recipe for the many people who requested it from me.

JR@home
22
12/12/2006

I have made this recipe several times- it is always a hit! People love it! I use Rolos and I don't bother with the white chocolate, it is decadent enough without it. Awesome recipe.