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Triple Chocolate Caramel Cookies

I love caramel, chocolate and pecans together. While I had recipes for cake, cheesecake and candy that feature this combination, I didn't have one for cookies. So I came up with this recipe.
  • Total Time
    Prep: 30 min. Bake: 15 min./batch + cooling
  • Makes
    6 dozen

Ingredients

  • 1-1/2 cups butter, softened
  • 1 cup sugar
  • 1 egg
  • 1 teaspoon vanilla extract
  • 3 cups all-purpose flour
  • 1/2 cup baking cocoa
  • 1 package (10 ounces) miniature semisweet chocolate chips
  • 1 cup chopped pecans, toasted
  • 1 bottle (12-1/2 ounces) caramel ice cream topping
  • 4 to 6 ounces dark chocolate candy coating, melted

Directions

  • In a large bowl, cream butter and sugar until light and fluffy. Beat in egg and vanilla. Combine flour and cocoa; gradually add to the creamed mixture and mix well. Stir in chocolate chips and pecans.
  • Roll into 1-in. balls. Place 2 in. apart on ungreased baking sheets. Using the end of a wooden spoon handle, make a 3/8- to 1/2-in.-deep indentation in the center of each ball. Smooth any cracks. Fill each indentation half full with caramel topping.
  • Bake at 350° for 15-18 minutes or until caramel is very bubbly and cookies are set. Cool for 5 minutes before removing to wire racks. Drizzle cooled cookies with candy coating.
Editor's Note: Confectionary coating is found in the baking section of most grocery stores. It is sometimes labeled "candy coating" and is often sold in bulk packages of 1 to 1-1/2 pounds.
Nutrition Facts
2 each: 241 calories, 14g fat (7g saturated fat), 26mg cholesterol, 115mg sodium, 29g carbohydrate (19g sugars, 2g fiber), 2g protein.
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