Chocolate Caramel Cookies
INGREDIENTS
- 1 ½ c. butter, softened
- 1 c. sugar
- 1 egg
- 1 t. vanilla
- 3 c. flour
- ½ c. baking cocoa
- 1 pkg. (12 oz.) mini chocolate chips
- 1 c. chopped pecans
- 1 bottle caramel ice cream topping
DIRECTIONS
- In a mixing bowl, cream butter and sugar.
- Beat in egg and vanilla.
- Combine flour and cocoa; gradually add in the creamed mixture.
- Stir in chocolate chips and pecans.
- Roll into 1 in. balls.
- Place 2 in. apart on ungreased baking sheets. Using the end of a wooden spoon handle, make an 3/8 to ½ in deep indentation in the center of each ball. Smooth any cracks.
- Fill each indentation half full with caramel topping.
- Bake at 350º for 15-18 minutes or until caramel is very bubbly and the cookies are set.
- Cool for 5 minutes before removing to wire racks.
- Yield 6 dozen.