I made these cookies for our friend Tim. We hung out with him on Friday and celebrated his birthday. He got extra points for watching Mason while Ryan and I went to our eye doctor appointments. Let me tell you...it is a little difficult to pay attention to all the 1 or 2?, 3 or 4? , better or worse? questions from the eye doctor with a squirming baby on your lap. Somehow, even with all the baby passing back and forth, Ryan and I both ended up with Emma girl during this part of our eye exams. I think next time I'll bribe Uncle Tim to watch both kiddos and make him a dozen more cookies! These are best warm out of the oven, when the Rolos are really melty inside! Mason helped me unwrap all the Rolos. And after every single one, he would ask "for Uncle Tim's birthday?" as he dropped it in the bowl. Oh, I love that boy. Here's the recipe:
Caramel-Filled Chocolate Cookies
from Taste of Home
1 c. butter, softened
1 c. plus 1 Tbsp. sugar, divided
1 c. packed brown sugar
2 eggs
1 tsp. vanilla
2 1/2 c. flour
3/4 c. baking cocoa
1 tsp. baking soda
1 1/4 c. chopped pecans, divided
1 package (13 oz) Rolo candies
4 squares white baking chocolate, melted (I used white chocolate chips)
In a large bowl, cream butter, 1 c. sugar, and brown sugar. Add the eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, cocoa, and baking soda; gradually add to creamed mixture. Stir in 1/2 c. pecans. Shape a tablespoon of dough around each candy, forming a ball. In a small bowl, comgine the remaining sugar and pecans. Dip each cookie halfway. Place nut-side up 2 inches apart on greased baking sheets. Bake at 375 for 7-10 minutes or until tops are slightly cracked. Cool for 3 minutes before removing to wire racks. Drizzle with melted white chocolate. 5 dozen.
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