Valentine’s Chocolate Caramel Surprise Cookies


This is an old recipe of mine, but one I have not posted before. My dear friend Jill reminded me of this recipe over the holidays, as I had included it in a little recipe book I made many moons ago to give away at my wedding shower! The tender chocolate-pecan cookie dough surrounds a chocolate covered caramel hidden in the middle that melts and leaves a surprise in the center – so good! To make these perfect for Valentine’s Day, I rolled the dough in sugar and sprinkles.


Recipe makes 24 cookies.


  • 1/2 cup unsalted butter at room temperature
  • 1/2 cup granulated sugar
  • 1/2 cup light brown sugar
  • 1 large egg
  • 1 tsp pure vanilla extract
  • 1 cup + 2 tbsp all purpose flour
  • 6 tbsp cocoa powder (I like to use Ghirardelli all natural premium baking cocoa)
  • 1/2 tsp baking soda
  • Pinch of kosher (coarse) salt
  • 1/2 cup pecans, very finely chopped
  • 24 chocolate covered caramels (“Rolos” or other brand)
  • 1 tbsp granulated sugar
  • 3 tbsp Valentine’s sprinkles

Rolo Cookies


  1. In a stand mixer cream together butter and sugars until light and fluffy.
  2. Add in the egg and vanilla and mix to combine.
  3. Whisk together the flour, cocoa, baking soda and salt, and then add to the batter and stir for a minute to combine until fully incorporated.
  4. Add in the finely chopped pecans and mix just until incorporated.
  5. Turn off mixer, remove bowl, and cover with saran wrap. Chill dough for 2 hours.
  6. After 2 hours, preheat oven to 350 degrees and line 2 baking sheets with parchment paper or a silicone baking mat.
  7. Mix the 1 tbsp of sugar and 3 tbsp of sprinkles on a plate and set aside ready to dip dough ball into.
  8. Scoop dough out into 24 equal portions using a medium cooking scoop (1 1/2 tbsp capacity).
  9. Place one rolo in the center of a portion of dough, and form/roll dough around the chocolate. Press the top of each dough ball into the sugar and sprinkles mixture and place cookie on a baking sheet. Note: Do not flatten – leave dough as a ball as it will spread when baking.
  10. Place one sheet of cookies into oven and bake for 10-12 minutes. While one sheet is baking, place other sheet in fridge to stay cold. Note: You can choose to bake both sheets at same time but be sure to switch their positions halfway through baking (however I feel baking one at a time usually gives best results).
  11. Remove cookies from oven and let cool completely.


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