Reviewed: Dec. 21, 2011

My family loves them. I did add instant coffee to make it a more rich flavor. Definately great for people who don't like too sweet cookies. More for adults if you take out the caramel.

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Reviewer:

someflymom

Cooking Level: Expert

Reviewed: Dec. 10, 2010

These cookies are excellent! I didnt even use th nuts, just rolled them in sugar and they came out yummy! I will definately make these again! : )

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theresakr34

Cooking Level: Intermediate

Reviewed: Nov. 5, 2010

I've found several variations on this receipe and this the best one!

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mynnie99

Reviewed: Feb. 12, 2010

5 stars for taste and popularity with our family. However, the white sugar part of the instructions could be clearer for ease of understanding. I just used 1 C white sugar and then mixed in a bit of sugar with the pecan. Also I think ground pecans are an easier and better choice and that's what I used. I also pressed them down slightly with my thumb. Mine therefore came out like a flat cookie unlike the picture provided. I used a mini Rolo inside and next time, I'd probably use two. These were soft and had a great taste. My oldest daughter raved over them and both sides of our family enjoyed them a lot at Christmas 2009.

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teffy

Cooking Level: Intermediate

Reviewed: Feb. 7, 2010

These cookies are amazing. I'm a home ec. teacher living in Sweden right now and I made these cookies with my student choice class. The studnets loved them and the teachers we shared them with called them heavenly. I wasn't watching carefully and the students making them used margarine instead of butter and they still worked out. In fact they were amazing so if you don't want the saturated fat, I think it is fine to do it this way:)

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Reviewer:

Easton2

Reviewed: Dec. 11, 2009

Definately let the dough chill before making into cookies otherwise it can be very sticky. These cookies are time consuming but well worth the effort.

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Reviewer:

Lynn Wright

Cooking Level: Intermediate

Living In: Salisbury, Maryland, USA

Reviewed: Jun. 22, 2009

I make a slight variation of these from a recipe I found in one of those Pilsburry Bake-Off books. My neighbor came over and tried one and said it was the best thing he'd ever tasted! Freeze the rolos first so they don't melt in the oven. Also, these are best the day of or day after baking..after that the caramel blends with the rest of the cookie and they're not quite as good.

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Reviewer:

Hayley

Reviewed: Jun. 19, 2009

These cookies are one of my favs! Just the perfect amount of chocolate. A few things I did..........I did not mix in the pecans. I just put them on top. I'm not a huge nut fan so just having them on top is the perfect amount. I also baked them in the large silicon cupcake pans. When they are done cooling they just pop right out no muss no fuss! All and all love it!

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Reviewer:

Tracy

Cooking Level: Expert

Home Town: Little Meadows, Pennsylvania, USA

Reviewed: Dec. 20, 2007

Exactly what I was looking for! To me, this is a "grown up" cookie. The dough has a good texture and is not too sweet, and the caramel center is a great surprise. I'm giving these to teachers, bus driver, and friends as a small holiday gift. Thanks for the recipe! I'll be keeping this one for sure.

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Reviewer:

Ellie

Reviewed: Jan. 28, 2007

Sort of a crazy measurement "17 tablespoons sugar"! That's 1 cup plus 1 tablespoon. A bit fussy to make, but worth it. We have a nut allergy in the family, so I had to leave out the pecans.

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