The chocolate caramel cookie recipe is deliciously rich. Chocolate, caramel, and pecans-what more is there to say!
3 sticks (1 1/2 cups) salted butter, softened
1 cup granulated sugar
1 large egg
3 cups all-purpose flour
1/2 cup unsweetened baking cocoa
1 package (12 ounces) semi-sweet chocolate chips
1 cup toasted chopped pecans
1 bottle (12 1/2 ounces) caramel ice cream topping
1/2 cup semi-sweet chocolate chips, melted
2 teaspoons shortening
Microwave safe bowl
Step 1: Preheat oven to 350 degrees F.
Step 2: In a medium bowl, whisk together flour and cocoa; set aside.
Step 3: In a large bowl, cream together butter and sugar with an electric mixer set on medium.
Step 4: Beat in egg and vanilla extract.
Step 5: Gradually add flour mixture.
Step 6: Stir in chocolate chips and pecans.
Step 7: Roll dough into 1-inch balls and place 2 inches apart on ungreased cookie sheet.
Step 8: With the handle of a spoon or thumb, make a 1/2-inch deep indentation in the center of each ball.
Step 9: Fill each indentation half full with caramel topping.
Step 10: Bake for 15-18 minutes or until caramel is bubbly and cookies are set. Let cookies set for 5 minutes before transferring to cooling surface.
Step 1: In a microwave safe bowl, melt chocolate chips and shortening on medium-high setting until smooth.
Step 2: With the tines of a fork, drizzle parallel lines over the top of each cookie.
Makes 66 cookies.Tags: Chocolate Caramel Cookie