Chocolate AND Caramel Cookies

Chocolate Caramel Surprise

via Martha Stewart

Ingredients

Makes 36

• 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

Directions

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. Store in an airtight container for up to 3 days.