Ingredients
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1 1/2 cups butter, softened
1 cup sugar
1 egg
1 teaspoon vanilla extract
3 cups flour
1/2 cup baking cocoa
1 (12 ounce) package miniature semisweet chocolate chips
1 cup pecans, chopped and toasted
1 (12 1/2 ounce) bottle caramel ice cream topping
4 -6 ounces dark chocolate confectionary coating, melted
Preparation
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In mixing bowl, cream butter and sugar.
Beat in egg and vanilla.
Combine flour and cocoa; gradually add to the creamed mixture.
Stir in chocolate chips and pecans.
Roll into 1-inch balls.
Place 2 inches apart on ungreased baking sheets.
Using the end of a wooden spoon handle, make a 3/8-to 1/2-inch deep indentation in the center of each ball.
Smooth any cracks.
Fill each indentation half full with caramel topping.
Bake at 350 degrees for 15-18 minutes or until caramel is very bubbly and the cookies are set.
Cool for 5 minutes before removing to wire racks.
Drizzle cooled cookies with candy coating.
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