Caramel Nut Chocolate Cookies – a delicious recipe with brown sugar, vegetable shortening, water, vanilla, eggs, flour. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Heat oven to 375u00b0.
2
Combine brown sugar, shortening, water and vanilla in large bowl.
3
Beat with electric mixer at medium speed until well blended.
4
Beat eggs into
5
the creamed mixture. Combine flour, cocoa, baking soda and salt.
6
Mix gradually into the creamed mixture at low speed just until blended.
7
Stir in chocolate chips.
8
Shape dough into 1 1/4-inch balls.
9
Dip tops into chopped pecans.
10
Place 2 inches apart on ungreased baking sheet.
11
Press half caramel in center of each cookie.
12
Bake one baking sheet at a time at 375u00b0 for 7 to 9 minutes or until cookies are set.
13
Do not overbake.
14
Cool 2 minutes on baking sheet. Remove cookies to piece of aluminum foil to cool completely. Makes about 4 dozen.
1915
kcal
Calories
89
g
Fat
261
g
Carbs
32
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 12 ingredients. The key ingredients include: 1 1/2 c. packed brown sugar, 2/3 c. all vegetable shortening, 1 Tbsp. water, 1 tsp. vanilla, and more.
Yes, Caramel Nut Chocolate Cookies falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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