Chocolate And Caramel Compost Cookies Recipes

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CHOCOLATE CARAMEL COOKIES



Chocolate Caramel Cookies image

This is my favorite recipe for bake sales and bazaars. Each delightfully sweet chocolate cookie has a fun caramel surprise in the middle, thanks to Rolo candy. Dipped in pecans before baking, they look so nice that they sell in a hurry. —Melissa Vannoy, Childress, Texas

Provided by Taste of Home

Categories     Desserts

Time 35m

Yield 5 dozen.

Number Of Ingredients 10

1 cup butter, softened
1 cup plus 1 tablespoon sugar, divided
1 cup packed brown sugar
2 large eggs, room temperature
2 teaspoons vanilla extract
2-1/2 cups all-purpose flour
3/4 cup baking cocoa
1 teaspoon baking soda
1 cup chopped pecans, divided
1 package (13 ounces) Rolo candies

Steps:

  • In a large bowl, cream butter, 1 cup sugar and brown sugar. Beat in eggs and vanilla. Combine flour, cocoa and baking soda; gradually add to creamed mixture just until combined. Stir in 1/2 cup pecans. , Shape dough by tablespoonfuls around each candy. In a small bowl, combine remaining pecans and sugar; dip each cookie halfway. , Place with nut side up on ungreased baking sheets. Bake at 375° until top is slightly cracked, 7-10 minutes. Cool for 3 minutes; remove to wire racks to cool completely.

Nutrition Facts : Calories 121 calories, Fat 6g fat (3g saturated fat), Cholesterol 15mg cholesterol, Sodium 60mg sodium, Carbohydrate 16g carbohydrate (11g sugars, Fiber 1g fiber), Protein 1g protein.

CHOCOLATE AND CARAMEL COMPOST COOKIES



Chocolate and Caramel Compost Cookies image

Cocoa Puffs® cereal and potato chips add a crunch in these chocolate and caramel cookies - perfect for dessert.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 45m

Yield 24

Number Of Ingredients 14

3/4 cup packed brown sugar
1/2 cup sugar
1/2 cup butter or margarine, softened
1/2 cup shortening
2 tablespoons coffee grounds from brewed coffee
1 1/2 teaspoons vanilla
1 egg
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 bag (6 oz) semisweet chocolate chips (1 cup)
1 1/2 cups slightly crushed rippled potato chips
1 1/2 cups Cocoa Puffs™ cereal
30 round chewy caramels in milk chocolate (from 12-oz bag), unwrapped, cut into quarters

Steps:

  • Heat oven to 350°F. Spray cookie sheets with cooking spray. In large bowl, beat brown sugar, sugar, butter and shortening with electric mixer on medium speed until light and fluffy.
  • Add coffee grounds, vanilla and egg; beat on low speed until blended.
  • Add flour, baking soda and salt; beat until soft dough forms. Stir in remaining ingredients.
  • Onto cookie sheets, drop dough by 1/4-cupfuls 2 inches apart. Bake 11 to 14 minutes or until light golden brown. Cool 4 minutes; remove from cookie sheets to cooling racks. Cool completely before storing in airtight container.

Nutrition Facts : Calories 260, Carbohydrate 33 g, Cholesterol 20 mg, Fat 2 1/2, Fiber 1 g, Protein 2 g, SaturatedFat 6 g, ServingSize 1 Cookie, Sodium 190 mg, Sugar 20 g, TransFat 1 g

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