One of my favorite cookies of all time. These cookies were a 1/4 gone before they were cooled enough to put the glaze on. I had to stand guard. 🙂 For a delicious gooey treat just warm cookies in the microwave for 10-15 seconds. Enjoy!

Chocolate & Caramel Cookies
Yields 48
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Prep Time
1 hr 15 min
Total Time
2 hr 10 min
Prep Time
1 hr 15 min
Total Time
2 hr 10 min
Ingredients
  1. 2 1/2 cups of All Purpose or Unbleached Flour
  2. 3/4 cup unsweetened cocoa
  3. 1 teaspoon baking soda
  4. 1 cup sugar
  5. 1 cup firmly packed brown sugar
  6. 1 cup margarine or butter, softened
  7. 2 teaspoons vanilla
  8. 2 eggs
  9. 1 cup chopped pecans
  10. 48 Chewy Caramels in Milk Chocolate, unwrapped (from 13-oz. pkg.)
  11. 1 tablespoon sugar
  12. 4 oz. vanilla-flavored candy coating, if desired
Instructions
  1. In medium bowl, combine flour, cocoa and baking soda; mix well.
  2. In large bowl, combine 1 cup sugar, brown sugar and margarine; beat until light and fluffy. Add vanilla and eggs; beat well. Add flour mixture; blend well. Stir in 1/2 cup of the pecans. If necessary, cover with plastic wrap; refrigerate 30 minutes for easier handling.
  3. Heat oven to 375°F. For each cookie, with floured hands, shape about 1 tablespoon dough around 1 caramel candy, covering completely.
  4. In small bowl, combine remaining 1/2 cup pecans and 1 tablespoon sugar. Press one side of each ball into pecan mixture. Place, nut side up, 2 inches apart on ungreased cookie sheets.
  5. Bake at 375°F. for 7 to 10 minutes or until set and slightly cracked. Cool 2 minutes; remove from cookie sheets. Cool on wire rack for 15 minutes or until completely cooled.
  6. Melt candy coating in small saucepan over low heat, stirring constantly until smooth. Drizzle over cookies.
NUTRITION INFORMATION PER SERVING
  1. Calories 160, Total Fat 8g, Cholesterol 10mg, Sodium 85mg, Total Carbohydrate 20g, Protein 2g, Vitamin A 4%, Vitamin C 0%, Calcium 2%, Iron 4%
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