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Prep Time: 30 Minutes Cook Time: 45 Minutes |
Ready In: 75 Minutes Servings: 24 |
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My sister sent me this recipe and I have no idea where she got it. It is a delicious variation on chocolate chip cookies and I usually double the recipe when I make these. I sometimes add semisweet chocolate chips but this was not in the original recipe. Ingredients:
2 cups flour |
1 teaspoon baking soda |
1/4 teaspoon salt (may omit if using salted butter) |
1/2 cup unsalted butter, softened |
3/4 cup sugar |
1/2 cup brown sugar |
1 egg |
1/4 cup half-and-half |
1 tablespoon vanilla extract |
8 ounces rolo chocolates, cut in half (can line them up and do several at a time) |
1 cup lightly toasted and chopped pecans |
1/2-1 cup semi-sweet chocolate chips (optional) |
Directions:
1. Combine flour, soda and salt, if using; set aside.
2. Beat together butter and both sugars, until well blended.
3. Mix in egg, half and half and vanilla.
4. Blend in flour mixture until smooth.
5. Stir in, by hand, Rolo candies, pecans and chocolate chips (if using).
6. Wrap and chill dough, at least an hour before baking (not part of the original directions but I prefer to do this).
7. Drop dough by tablespoon onto silpat or parchment lined baking sheets (necessary because of the caramel, trust me!).
8. Bake at 350°F for 10-13 minutes until edges are golden brown and center is still slightly soft.
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