Triple Chocolate Caramel Cookies |
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Prep Time: 30 Minutes Cook Time: 15 Minutes |
Ready In: 45 Minutes Servings: 36 |
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I love caramel, chocolate and pecans together. While I had recipes for cake, cheesecake and candy that feature this combination, I didn't have one for cookies. So I came up with this recipe. Ingredients:
1-1/2 cups butter, softened |
1 cup sugar |
1 egg |
1 teaspoon vanilla extract |
3 cups king arthur unbleached all-purpose flour |
1/2 cup baking cocoa |
1 package (12 ounces) miniature semisweet chocolate chips |
1 cup chopped pecans, toasted |
1 bottle(12-1/2 ounces) caramel ice cream topping |
4 to 6 ounces dark chocolate candy coating, melted |
Directions:
1. In a large bowl, cream butter and sugar until light and fluffy. Beat in egg and vanilla. Combine flour and cocoa; gradually add to the creamed mixture and mix well. Stir in chocolate chips and pecans.
2. Roll into 1-in. balls. Place 2 in. apart on ungreased baking sheets. Using the end of a wooden spoon handle, make a 3/8- to 1/2-in.-deep indentation in the center of each ball. Smooth any cracks. Fill each indentation half full with caramel topping.
3. Bake at 350° for 15-18 minutes or until caramel is very bubbly and cookies are set. Cool for 5 minutes before removing to wire racks. Drizzle cooled cookies with candy coating. Yield: 6 dozen.
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