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Chocolate-Caramel Surprise

  • Yield: Makes 36
Chocolate-Caramel Surprise

Source: Martha Stewart Living Television


  • 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
  • 36 pecan halves
  • 10 individually wrapped caramels, coarsely chopped


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

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

  3. 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.

  4. 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.

  5. 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.

Cook's Note

Store in an airtight container for up to 3 days.

Reviews (3)

  • mykele 15 Mar, 2010

    I always chuckle to myself when we are given the time to store any
    of the recipes...get real, many cookie jars have contents for more
    than a couple of days.....OR they don't last for a whole day!!! :We
    only eat one or two cookies at a time....can't ruin diet!!

  • happyweathersgirl 13 Mar, 2009

    Excellent!! I used Caramel Bits and they worked great!!

  • happyweathersgirl 13 Mar, 2009

    Excellent!! I used Caramel Bits and they worked great!!

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