Black Gold Cookies

It is once again time for cookies, but then again, I think it is always time for cookies. You know how much I LOVE cookies. I am always willing to try something new. I am always on the lookout for new and exciting recipes to try.

My latest cookie adventure was to make some caramel stuffed chocolate cookies. I used the latest batch of caramels that Priscilla and I just made Video #18 – Making Caramels withΒ Priscilla and some of my black cocoa powder that Julia gave me. These cookies are definitely little treasures. They are black gold. I made some with chopped pecans and some without, “because … sometimes you feel like a nut and sometimes you don’t”. You can make this with regular cocoa powder too, but I thought it was fun to use the black cocoa instead.

Black Gold Cookies

Supposedly this recipe makes 5 dozen cookies, but I never get the amount they say I am supposed to get, so I don’t even worry about it anymore. Have you ever noticed why I don’t add the yields to my recipes? I have just learned, over the years, through many, many trials and errors, I just get what I get. I got almost 4 dozen cookies this time; definitely NOT 5 dozen like i was supposed to get.

1 cup or 2 sticks of softened butter

1 cup +1 TBSP sugar, divided

1 cup packed brown sugar

2 eggs

2 tsp vanilla

2 1/2 cups flour

3/4 cup cocoa powder – I used black cocoa powder, but any cocoa powder is fine

1 tsp baking soda

1 cup chopped pecans

60 pieces of caramels or Rolo candies

Preheat the oven to 375*F or about 200*C.

Add 1 TBSP of sugar to the chopped pecans, mix together well and set aside.

Combine all the dry ingredients and set aside.

Mix the butter and sugars together until creamy. Add the eggs, one at as time, mixing in between each addition. Add the vanilla. Then add the flour mixture, 1/2 at a time, and mix until just blended.

Form about 1 TBSP of dough into a ball then make an indention in the center of each cookie for the caramel. Since I used my own caramels, I shaped the pieces into small balls that would fit into the cookie wells. Once the caramels have been placed inside the cookie wells, fold the dough around the caramels to completely cover them, or hide the treasures inside.

Once the caramels are buried in the chocolate cookies, pat them slightly to flatten them a bit, then lightly press them into the pecan and sugar mixture. Place them on an ungreased cookie sheet about 2 inches apart, nut side up.

Bake for about 10-13 minutes, or until the tops are slightly cracked. Cool for about 3 minutes then remove and place them on a wire rack to cool completely.

These are soft ooey-gooey cookies that will literally just melt in your mouth. Every mouthful will be oozing with soft caramel. These are so yummy! I bet you can’t stop at just one. πŸ™‚

Make the best out of everyday and make everyday a cookie day. Stay warm, stay safe and stay well Everyone. ‘Til next time.

Author: ajeanneinthekitchen

I have worked in the restaurant and catering industry for over 35 years. I attended 2 culinary schools in Southern California, and have a degree in culinary arts from the Southern California School of Culinary Arts, as well as a few other degrees in other areas. I love to cook and I love to feed people.

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