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Chocolate Covered Caramel Surprise Cookies

Rated as 4.61 out of 5 Stars

"A delicious chocolate cookie, wrapped around a surprise candy center!"
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servings 399
Original recipe yields 18 servings (3 to 4 dozen)


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  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.


  • Partner Tip
  • Reynolds® parchment can be used for easier cleanup/removal from the pan.

Nutrition Facts

Per Serving: 399 calories; 21 51 5 51 181 Full nutrition

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Read all reviews 29
  1. 36 Ratings

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Most helpful positive review

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 ...

Most helpful critical review

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 w...

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Least positive

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 ...

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 wit...

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.

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.

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 the...

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 the...

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...

Really good cookies. My 9 year old sells cookies to family and friends to make extra money. After reading the recipe name, he decided he wanted to add these to his offerings. I thought it mig...

These are phenomenal!!!! These will be the new "go-to" cookies in our house. They are rich, so it is easy not to over-indulge. It is easy to over do it on the sugar coating; a little goes a lo...