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Caramel Nut Chocolate Cookies

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Cocoa cookies with semisweet chocolate chips, pecan-crusted tops, and a gooey caramel center pressed into each one. Soft, fudgy, and done in 35 minutes. Makes 4 dozen.

YIELD

1 batch (4 dozen cookies)

PREP

15 min

COOK

18 min

READY

35 min

Every cookie on this tray has a little surprise hiding in the middle.

The dough is a fudgy cocoa base loaded with semisweet chocolate chips, shaped into balls, and dipped in chopped pecans.

Then half a caramel candy gets pressed right into the center before baking.

Seven to nine minutes in the oven and you’ve got a soft, barely-set chocolate cookie with a molten caramel pocket and a nutty crown.

Four dozen from one batch, and they go fast.

Chef Tips

  • Do not overbake these. Pull them when they look just set, even if the centers seem soft. They firm up as they cool, and overdone chocolate cookies turn dry and chalky.
  • Bake one sheet at a time for even heat. Two sheets at once means uneven browning and some cookies baking faster than others.
  • Press the caramel half firmly into the dough ball so it stays centered. A light press and it’ll slide off to the side during baking.
  • Cool on the baking sheet for 2 minutes before transferring. Move them too early and the melted caramel will stretch and stick everywhere.

Ingredients

1 ½ 355
CUPS ML BROWN SUGAR
firmly-packed *
158
CUP ML VEGETABLE SHORTENING
shortening *
1 15
TABLESPOON ML WATER
1 5
TEASPOON ML VANILLA EXTRACT
2 2
LARGE LARGE EGGS
1 ¾ 414
79
CUP ML COCOA POWDER
¼ 1.3
TEASPOON ML BAKING SODA
½ 2.5
TEASPOON ML SALT
12 346.8
1 237
CUP ML PECANS
chopped
20 20
X X CARAMELS (CANDY SQUARES)
20 to 25 unwrapped and halved *

Directions

  1. Pre-heat oven to 375℉ (190℃) (190C). Place sheets of foil on countertop for cooling cookies.

  2. Combine brown sugar, shortening, water and vanilla in large bowl. Beat at medium speed of electric mixer until well blended. Beat eggs into creamed mixture.

  3. Combine flour, cocoa, baking soda and salt. Mix into creamed mixture at low speed just until blended. Stir in chocolate chips.

  4. Shape dough into 1¼ inch (3 cm) balls. Dip tops in chopped pecans. Place 2 inches (5 cm) apart on ungreased baking sheet. Press half caramel in center of each cookie.

  5. Bake one baking sheet at a time at 375℉ (190℃) (190C) for 7 to 9 minutes, or until cookies are set. DO NOT OVERBAKE. Cool 2 minutes on baking sheet. Remove cookies to foil to cool completely.

Makes about 4 dozen cookies

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 183g (6.5 oz)
Amount per Serving
Calories 744 51% from fat
 % Daily Value *
Total Fat 43g 65%
Saturated Fat 14g 72%
Trans Fat 0g
Cholesterol 106mg 35%
Sodium 374mg 16%
Total Carbohydrate 30g 30%
Dietary Fiber 10g 41%
Sugars g
Protein 31g
Vitamin A 3% Vitamin C 1%
Calcium 7% Iron 37%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, High Fiber
 

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