Triple Chocolate Caramel Cookies

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READY IN: 1hr 45mins
SERVES: 72
YIELD: 6 dozen
UNITS: US

INGREDIENTS

Nutrition
  • 1 12
    cups butter, softened
  • 1
    cup sugar
  • 1
  • 1
    teaspoon vanilla extract
  • 3
    cups flour
  • 12
    cup baking cocoa
  • 1
    (12 ounce) package miniature semisweet chocolate chips
  • 1
    cup pecans, chopped and toasted
  • 1
    (12 1/2 ounce) bottle caramel ice cream topping
  • 4 -6
    ounces dark chocolate confectionary coating, melted
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DIRECTIONS

  • In mixing bowl, cream butter and sugar.
  • Beat in egg and vanilla.
  • Combine flour and cocoa; gradually add to the creamed mixture.
  • Stir in chocolate chips and pecans.
  • Roll into 1-inch balls.
  • Place 2 inches apart on ungreased baking sheets.
  • Using the end of a wooden spoon handle, make a 3/8-to 1/2-inch deep indentation in the center of each ball.
  • Smooth any cracks.
  • Fill each indentation half full with caramel topping.
  • Bake at 350 degrees for 15-18 minutes or until caramel is very bubbly and the cookies are set.
  • Cool for 5 minutes before removing to wire racks.
  • Drizzle cooled cookies with candy coating.
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