Chocolate Covered Caramel Surprise Cookies Recipe -
Chocolate Covered Caramel Surprise Cookies Recipe

Chocolate Covered Caramel Surprise Cookies

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"A delicious chocolate cookie, wrapped around a surprise candy center!"

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Ingredients Edit and Save

Original recipe makes 3 to 4 dozen Change Servings


  1. In a large bowl, cream together the white sugar, brown sugar, and butter until light and fluffy. Beat in the eggs, one at a time, then stir in the vanilla. Combine the flour, cocoa, and baking soda, gradually stir into the creamed mixture. Fold in the pecans. Cover dough and chill for at least one hour. Meanwhile unwrap the candies.
  2. Preheat the oven to 350 degrees F (175 degrees C).
  3. With floured hands, wrap about 1 tablespoon of dough around each piece of candy, completely covering the candy. Roll each ball in the remaining tablespoon of white sugar. Place 2 inches apart on an unprepared cookie sheet. Bake for 7 to 10 minutes in the preheated oven. Cookies should be set and slightly cracked.
  4. Melt the white chocolate chips in the microwave oven, or in a bowl over simmering water. Drizzle over the cookies when they are cool. If the melted chips are too thick, add vegetable oil to achieve the desired consistency.
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Reviews More Reviews

Most Helpful Positive Review
Sep 22, 2004

These are fabulous-tasting and no one has ever resisted them. I would have given them a 5 except that I found wrapping the dough around the candies to be a bit of a challenge. Be sure to create a complete seal around the candies--otherwise the goo will spill out, which is fine if they are just for you (chocolate is chocolate!) but it doesn't work well if you're presenting them to friends or family. Still, they are highly decadent, even without the white chocolate, which I omitted.

Most Helpful Critical Review
Mar 23, 2009

This recipe was a frustration for me! When I was mixing the first ingredients, gooosh, the smell was amazing! I followed all steps exactly (expect I didn't used pecans) but all started to fail when I start warping the caramels.. it's impossible to do it with your hands, and flour doesn't help a bit. I start doing it with two spoons, it was ok. When I took it from the oven, my God! The caramel was completely melted into the cookie sheet and I barely could move the cookies without breaking them. The taste was not what I expected, and I chocolate and caramel are my favorite flavors in the world. I didn't liked this cookies at all.. :(


34 Ratings

Jul 11, 2008

I made over 300 of these for our fellowship's Vacation Bible School and everyone LOVED them. We baked them right there on the campus so they were still warm and nicely gooey. I didn't bother with the white chocolate drizzled over the top to make things easier. (I also made one that had a York peppermint patty in it instead of a Rolo and that one was even better than the original.) Mine didn't look like the ones in the picture. Mine flattened out a lot more and had deep cracks like molasses cookies. Now, if you'll excuse me, I need to print up copies of the recipe for the many people who requested it from me.

Dec 12, 2006

I have made this recipe several times- it is always a hit! People love it! I use Rolos and I don't bother with the white chocolate, it is decadent enough without it. Awesome recipe.

Jan 02, 2005

These were delicious..time consuming but worth it..I used Brachs caramels..Next time I will try Kraft..caramels were a bit hard and chewy..Hoping a different brand might be more tender.

Dec 10, 2008

I have been making these cookies for years and everyone loves them! I use Rolos as well and find it works best if I let the dough sit in the refrigerator for a couple of hours before I wrap them around the candies, it makes it much easier to work with. Since it is a time consuming recipe, I always at least double the recipe. When I make the cookies I put the balls of dough (uncooked)on a cookie sheet and put them in the freezer for an hour, then you can transfer them to a freezer bag--you have a bunch already made up and can make as few or as many as you want when you want some!

Dec 14, 2009

These are great. After awhile of playing with them, I finally figured out how to do it. I kept a pile of powdered sugar in front of me on parchment paper, so I could put my palm and finger tips in it to keep them coated. I would take a TBLSP. of dough out [approximately] and put it in the palm of my hand, flatten with finger tips to a size of a small pancake, put your caramel in center, fold up sides and pinch close. Roll between your two palms. Keep putting your fingers in the powdered sugar as needed. Roll in sugar. Scrumptious

Dec 30, 2008

Awesome! Word of advice though- do NOT cool on wire racks! The caramel will fall right out of the soft cookie! I put parchment paper on top of the rack after the first few cookies emptied themselves out.


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  • Calories
  • 399 kcal
  • 20%
  • Carbohydrates
  • 51 g
  • 16%
  • Cholesterol
  • 51 mg
  • 17%
  • Fat
  • 21 g
  • 32%
  • Fiber
  • 2.3 g
  • 9%
  • Protein
  • 5 g
  • 10%
  • Sodium
  • 181 mg
  • 7%

* Percent Daily Values are based on a 2,000 calorie diet.

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