Caramel Stuffed Chocolate Cookies

Thursday 20 April 2017

 Caramel Stuffed Chocolate Cookies

A dear friend of mine has had a granddaughter serving a Mission for her church over here in the UK for the past almost 18 months.  She is due to return home soon.  
I can remember talking with my friend about my sending her some sort of treat while she was here from time to time, but somehow the time got away from us. It is surprising how quickly 18 months passes! 

Today I had the opportunity to bake a sweet treat for this lovely young Sister Missionary. It is now making its way down to the London mission for she and her Sister companion to enjoy. 
Caramel Stuffed Chocolate Cookies.  I hope that they like them! I hope that they arrive in on piece!

These are fudgy like a brownie. They are incredibly  rich and chocolatey. Admittedly that is a tasty thing in and of itself. 
But what if there is more?  Can you take it?  Let's see  . . . 

The dough is also studded with chopped toasted pecan nuts.  I always toast my nuts before baking. It doesn't take long.  Five to Eight minutes in a moderate to hot oven.
  Mmmm . . .  I love nuts . . . especially toasted nuts.  But again, what if that's not all . . . Can you take it?  Let's see  . . .

This moreish fudgy dough is wrapped around caramel stuffed milk chocolate rolo candies! Milk chocolate.  Caramel. Scrumdiddlyumptious! 
 But that is not all. Nope.  That is not all. Can you take it?  Let's see  . . .

Then the tops of the cookied are dipped into a sugar/nut mixture prior to baking.  Yes, a sugar and nut crust. 
I love anything with a crunch. But if it has a sugary nutty crunch, I am all in!  But yes, once again, that is not all.  Can you take it?  Let's see . . . 

A white chocolate drizzle finishes them off . . .  what can I say? Even Cinderella had a tiara to wear when she went to the ball. 

Think of the white chocolat drizzle as being this fabulous cookie's tiara. What girl doesn't love a tiara.  Indeed!

OH MY GOODNESS!  I had to test one to make sure that they were alright.  Todd and I shared one.  
True confession here. I was so glad that they were going to be living somewhere else.  These little babies are SERIOUSLY SCRUMMY YUMMY!

But don't take my word for it.  Bake them for yourself and see if I'm not right!  Adapted from a Recipe taken from the cookery book by Pillsbury entitled, "Best of the Bake-off Cookbook." 

I love those Pillsbury books. I have several and they are all filled with gems. I have quite a few of the supermarket booklets as well, collected through the years.  I can't always get the ingredients I need here in the UK, but I have learned very well how to adapt.

*Caramel Stuffed Chocolate Cookies*
Makes 48
Chocolate crinkles stuffed with a baked in caramel filling, which makes for a delicious surprise! 

350g plain flour (2 1/2 cups)
85g of unsweetened cocoa powder (3/4 cup, not chocolate drink mix)
1 tsp bicarbonate of soda (baking soda)
190g granulated sugar (1 cup)
205g soft light brown sugar (1 cup, packed)
225g butter, softened (1 cup)
2 tsp vanilla extract
2 medium free range eggs
120g chopped toasted pecans (1 cup)
48 Rolo Chewy Caramels in Milk Chocolate (9 ounces)
1 TBS granulated sugar
115g white chocolate chips, melted
1 tsp white vegetable shortening 

Preheat the oven to 190*C/375*F/ gas mark 6.  Line two large baking sheets with some baking parchment.  Set aside. 

Cream togethr the butter and both sugars until light and fluffy.  Beat in the eggs and vanilla.  Sift together the flour, cocoa powder and bicarbonate of soda.  Stir this in completely to blend.  Stir in all but 4 TBS of the chopped pecans.  Mix these with the 1 TBS of sugar in a bowl and set aside.  Take 1 TBS of the cookie dough and wrap it around 1 rolo chocolate caramel, completely enclosing it.  Dip the top of the cookie dough ball into the nut/sugar mixture and set onto the baking sheet, sugared nut side up.  Repeat with remaining cookie dough and candies until all have been used.  Leave 2 inches between each ball of cookie dough on the baking sheets for spreading. 

Bake in the preheated oven for 8 to 10 minutes, until set and the tops look slightly crackled.  Remove from the oven and allow to sit on the baking sheet for several minutes before removing to a wire rack to finish cooling completely. 

Melt the white chocolate chips in the microwave according to package directions.  Stir in the vegetable shortening to melt.  Drizzle this over top of the cooled cookies.  Let stand until set.  Store in an airtight container.

Caramel Stuffed Chocolate Cookies

I really do hope that Sister Lawler enjoys these tasty cookies.  It's a good thing they have lots of opportunity for walking! 
 I have an idea however that they will be shared and appreciated by more than just them. Its the missionary way. Bon Appetit!


  1. Oh Marie! These bring back memories of these cookies I ate. They were brownie cookies with coconut in the middle of them, it was after a funeral that I went to. I asked the caterer for the recipe bc I knew him and his family. He told me he wouldn't even give the recipe to his mother. I should of asked his brother bc he would have wrote it down for me. Lol. So for yrs I've been looking for a cookie like that to make. This would be good with the Wethers choc covered caramels too. Yum!

    1. I wonder what they used for the coconut filling? Mini Mounds bars? Mmmmm . . . now that would be very good! xo

  2. I'm craving sweets now, especially chocolate and caramel. I wonder why? Yum. So Yum!!

    Jane x


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