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
- In a stand mixer cream together butter and sugars until light and fluffy.
- Add in the egg and vanilla and mix to combine.
- 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.
- Add in the finely chopped pecans and mix just until incorporated.
- Turn off mixer, remove bowl, and cover with saran wrap. Chill dough for 2 hours.
- After 2 hours, preheat oven to 350 degrees and line 2 baking sheets with parchment paper or a silicone baking mat.
- Mix the 1 tbsp of sugar and 3 tbsp of sprinkles on a plate and set aside ready to dip dough ball into.
- Scoop dough out into 24 equal portions using a medium cooking scoop (1 1/2 tbsp capacity).
- 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.
- 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).
- Remove cookies from oven and let cool completely.