Chocolate-Caramel Surprise

By Effimiya

Ingredients

• 36 pecan halves
• 1 1/2 cups all-purpose flour
• 1/4 cup unsweetened cocoa powder
• 1/4 teaspoon baking powder
• 1/8 teaspoon salt
• 8 tablespoons (1 stick) unsalted butter, room temperature
• 1/2 cup firmly packed dark-brown sugar
• 1/4 cup granulated sugar
• 1 large egg
• 2 teaspoons pure vanilla extract
• 10 individually wrapped caramels, coarsely chopped

Details

Servings 36
Adapted from marthastewart.com

Preparation

Step 1

Directions

Preheat the oven to 350 degrees. Line baking pans with Silpats (French nonstick baking mats); set aside.

In a medium bowl, whisk together flour, cocoa powder, baking powder, and salt; set aside.

In the bowl of an electric mixer fitted with the paddle attachment, cream butter and sugars on medium speed for 1 minute. Beat in egg and vanilla. With the mixer on low speed, add the flour mixture and beat to combine.

Use a 1 1/4-inch ice-cream scoop to form a ball of dough. Place a pecan in the dough, pressing lightly to secure. Place the dough pecan side down onto the prepared baking sheet. Repeat with the remaining dough and pecans.

Using the back of a teaspoon or your thumb, create an indentation in the top of each cookie and fill with 1/4 teaspoon of chopped caramel. Bake until firm, about 15 minutes. Transfer cookies to a rack to cool completely. Store in an airtight container for up to 3 days.

From Martha Stewart Living Television