Chocolate-Caramel Surprise

Name: Chocolate-Caramel Surprise
Ingredients: 1.5 cups all-purpose flour; 0.25 cup unsweetened cocoa powder; 0.25 teaspoon baking powder; 0.125 teaspoon salt; 8 tablespoons (1 stick) unsalted butter, room temperature; 0.5 cup firmly packed dark-brown sugar; 0.25 cup granulated sugar; 1 large egg; 2 teaspoons pure vanilla extract; 36 pecan halves; 10 individually wrapped caramels, coarsely chopped

4.3

(4)

3 Reviews

By

Martha Stewart Test Kitchen

Updated on March 9, 2018

Yield:

36

Ingredients

1 ½ cups all-purpose flour
¼ cup unsweetened cocoa powder
¼ teaspoon baking powder
⅛ teaspoon salt
8 tablespoons (1 stick) unsalted butter, room temperature
½ cup firmly packed dark-brown sugar
¼ cup granulated sugar
1 large egg
2 teaspoons pure vanilla extract
36 pecan halves
10 individually wrapped caramels, coarsely chopped

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.

Cook's Notes

Store in an airtight container for up to 3 days.