Caramel Stuffed Chocolate Pecan Cookies Recipe

Name: Caramel Stuffed Chocolate Pecan Cookies
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: FOR THE COOKIE:; 2-1/2 cups All-purpose Flour; 3/4 cups Unsweetened Dutch-processed Cocoa Powder (I Used 1/2 Cup Regular Cocoa Powder And 1/4 Cup Hershey's Dark); 1 teaspoon Baking Soda; 1/2 teaspoons Salt; 2 sticks Unsalted Butter, Softened; 1 cup Light Brown Sugar; 1 cup Sugar; 2 Large Eggs; 2 teaspoons Vanilla Extract; 1/2 cups Chopped Pecans; 1/2 cups Semisweet Chocolate Chips; 26 Caramel Candies Unwrapped; FOR THE CARAMEL PECAN TOPPING:; 13 ounces, weight Bag Of Caramel Candies, Unwrapped; 1/4 cups Heavy Cream; 1/4 cups Chopped Pecans

Servings: persons

FOR THE COOKIE:
2-1/2 cups All-purpose Flour
3/4 cups Unsweetened Dutch-processed Cocoa Powder (I Used 1/2 Cup Regular Cocoa Powder And 1/4 Cup Hershey's Dark)
1 teaspoon Baking Soda
1/2 teaspoons Salt
2 sticks Unsalted Butter, Softened
1 cup Light Brown Sugar
1 cup Sugar
2 Large Eggs
2 teaspoons Vanilla Extract
1/2 cups Chopped Pecans
1/2 cups Semisweet Chocolate Chips
26 Caramel Candies Unwrapped
FOR THE CARAMEL PECAN TOPPING:
13 ounces, weight Bag Of Caramel Candies, Unwrapped
1/4 cups Heavy Cream
1/4 cups Chopped Pecans

1
For the cookies:
2
Whisk together the flour, cocoa powder, baking soda, and salt in a medium sized bowl. Set aside.
3
In a large bowl cream together the butter and sugars. Beat in the eggs and vanilla until combined. Beat the dry ingredients into the butter mixture until all of the dry ingredients are moistened, being careful not to over mix. Fold in the pecans and chocolate chips. Put the bowl into the refrigerator and chill the dough for an least one hour.
4
Once chilled, preheat oven to 375 F. Roll the dough into 2 tablespoon-sized balls and place a caramel candy into the center of each ball of dough. Roll it back into a ball so the caramel is in the center and surrounded by dough. Put the balls onto parchment paper lined baking trays, with an inch or two between each. Flatten the balls slightly with the palm of your hand then bake for 10-12 minutes or until the cookies are set. Then remove the pans from the oven.
5
Let cookies cool on the baking sheets for 5 minutes then transfer to a sheet of wax paper (NOT a cooling rack) to cool completely.
6
Meanwhile, make the caramel topping by combining the caramel candies and heavy cream in a saucepan over medium low heat. Heat and stir constantly until melted and smooth. Drizzle melted caramel over the cookies and sprinkle the chopped pecans over each cookie. Enjoy!

1413

kcal

Calories

Fat

169

Carbs

Protein

Fat Carbs Protein

* 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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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: FOR THE COOKIE:, 2-1/2 cups All-purpose Flour, 3/4 cups Unsweetened Dutch-processed Cocoa Powder (I Used 1/2 Cup Regular Cocoa Powder And 1/4 Cup Hershey's Dark), 1 teaspoon Baking Soda, and more.

Yes, Caramel Stuffed Chocolate Pecan 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.

Caramel Stuffed Chocolate Pecan Cookies

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