Chocolate Chocolate Caramel Cookies

Name: Chocolate Chocolate Caramel Cookies
Prep time: 20 min
Cook time: 12 min
Yield: 45
Ingredients: 1 3/4 cups (425 mL) Robin Hood® Original All Purpose Flour Robin Hood® Original All Purpose Flour; 1/4 cup (50 mL) cocoa powder; 1 tsp (5 mL) baking soda; 1/2 tsp (2 mL) salt; 1 cup (250 mL) butter, softened; 2/3 cup (150 mL) packed brown sugar; 1/3 cup (75 mL) granulated sugar; 1 egg; 1 1/2 tsp (7 mL) vanilla extract; 1 cup (250 mL) milk chocolate covered caramels; 1 cup (250 mL) coarsely chopped pecans

Prep Time 20 mins

Cook Time 12 mins

Serves 45

Difficulty N/A

Ingredients

1 3/4 cups (425 mL) Robin Hood^® Original All Purpose Flour
1/4 cup (50 mL) cocoa powder
1 tsp (5 mL) baking soda
1/2 tsp (2 mL) salt
1 cup (250 mL) butter, softened
2/3 cup (150 mL) packed brown sugar
1/3 cup (75 mL) granulated sugar
1 egg
1 1/2 tsp (7 mL) vanilla extract
1 cup (250 mL) milk chocolate covered caramels
1 cup (250 mL) coarsely chopped pecans

Robin Hood^® Original All Purpose Flour

Directions

Step 1:

Preheat oven to 350ºF (180ºC). Line baking sheet with parchment paper.

Step 2:

Combine flour, cocoa, baking soda and salt in a medium mixing bowl.

Step 3:

Beat butter, sugars, egg and vanilla until smooth and creamy in a separate mixing bowl. Blend in flour mixture, mixing well. Stir in milk chocolate covered caramels and pecans.

Step 4:

Drop dough by tablespoonfuls (15 mL) onto prepared baking sheet about 2” (5 cm) apart.

Step 5:

Bake in preheated oven for 10 to 12 minutes, or until soft and almost set. Let cool on baking sheet for 3 to 5 minutes before removing to cooling rack.