Triple Chocolate Caramel Cookies

Makes 6 dozens

• 1½ cups butter, softened
• 1 cup sugar
• 1 egg
• 1 teaspoon vanilla extract
• 3 cups all-purpose flour
• ½ cup baking cacao
• 1 package (12 ounces) miniature semisweet chocolate chips
• 1 cup chopped pecans, toasted
• 1 bottle (12½ ounces) caramel ice cream topping
• 4 to 6 ounces dark chocolate confectionary coating, melted

1. In a mixing bowl, cream butter and sugar ; beat in egg and vanilla.
2. Combine flour and cacao ; gradually add to the creamed mixture.
3. Stir in chocolate chips and pecans.
4. Roll into 1-in. balls and place 2-in. apart on unfreased baking sheets.
5. Using the end of a wooden spoon handle, make a ½-in. deep indentation in the center of each ball ; fill each indentation half full with caramel topping.
6. Bake at 350F for 15-18 minutes or until caramel is very bubbly and cookies are set ; cool for 5 minutes before removing to wire racks.
7. Drizzle cooled cookies with confectionary coating.

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