More About Salted Caramel Chocolate Pecan Cookies
Prep Time:
30 mins
Cook Time:
25 mins
Total Time:
55 mins
Servings:
48
Yield:
4 dozen cookies
Ingredients
1x
2x
4x
Original recipe (1X) yields 48 servings
1 ½ cups unsalted butter, softened
1 cup white sugar
1 ½ teaspoons vanilla extract
3 ½ cups all-purpose flour
½ teaspoon salt
2 large eggs, lightly beaten
¾ cup chopped toasted pecans
44 caramel candies
6 tablespoons heavy whipping cream
coarse sea salt
1 (6 ounce) bag semisweet chocolate chips
1 tablespoon vegetable oil
Directions
Preheat the oven to 350 degrees F (175 degrees C). Line 3 to 4 baking sheets with parchment paper.
Beat butter and sugar together in a bowl using an electric mixer until pale and fluffy. Beat in vanilla extract. Reduce mixer speed to low and gradually beat in flour and 1/2 teaspoon salt. Press dough together in plastic wrap; roll dough into 1 1/2-inch balls.
Place beaten eggs in one small dish and pecans in another dish. Dip each dough ball into the eggs and roll in pecans. Place dredged balls on the prepared baking sheets; press your thumb into the center of each ball.
Bake in the preheated oven for 10 minutes. Press each cookie again, with a spoon. Return to the oven and continue baking until golden, about 10 minutes more. Cool on wire racks.
Combine caramels and heavy cream in a small saucepan over low heat. Cook, stirring constantly, until caramels are melted and mixture is smooth, 4 to 6 minutes. Spoon the mixture into the thumbprints of the cookies and sprinkle with sea salt.
Melt chocolate chips in a microwave-safe bowl in 15-second intervals, stirring after each melting, 1 to 3 minutes. Stir in oil. Drizzle chocolate over the cookies.
close up view of a Salted Caramel Chocolate Pecan Cookie on a white plate
CMBean
Recipe Tip
Gently reheat the caramel if it hardens before all of the cookies are filled.
Nutrition Facts (per serving)
176
Calories
10g
Fat
21g
Carbs
2g
Protein
30 mins
Cook Time:
25 mins
Total Time:
55 mins
Servings:
48
Yield:
4 dozen cookies
Ingredients
1x
2x
4x
Original recipe (1X) yields 48 servings
1 ½ cups unsalted butter, softened
1 cup white sugar
1 ½ teaspoons vanilla extract
3 ½ cups all-purpose flour
½ teaspoon salt
2 large eggs, lightly beaten
¾ cup chopped toasted pecans
44 caramel candies
6 tablespoons heavy whipping cream
coarse sea salt
1 (6 ounce) bag semisweet chocolate chips
1 tablespoon vegetable oil
Directions
Preheat the oven to 350 degrees F (175 degrees C). Line 3 to 4 baking sheets with parchment paper.
Beat butter and sugar together in a bowl using an electric mixer until pale and fluffy. Beat in vanilla extract. Reduce mixer speed to low and gradually beat in flour and 1/2 teaspoon salt. Press dough together in plastic wrap; roll dough into 1 1/2-inch balls.
Place beaten eggs in one small dish and pecans in another dish. Dip each dough ball into the eggs and roll in pecans. Place dredged balls on the prepared baking sheets; press your thumb into the center of each ball.
Bake in the preheated oven for 10 minutes. Press each cookie again, with a spoon. Return to the oven and continue baking until golden, about 10 minutes more. Cool on wire racks.
Combine caramels and heavy cream in a small saucepan over low heat. Cook, stirring constantly, until caramels are melted and mixture is smooth, 4 to 6 minutes. Spoon the mixture into the thumbprints of the cookies and sprinkle with sea salt.
Melt chocolate chips in a microwave-safe bowl in 15-second intervals, stirring after each melting, 1 to 3 minutes. Stir in oil. Drizzle chocolate over the cookies.
close up view of a Salted Caramel Chocolate Pecan Cookie on a white plate
CMBean
Recipe Tip
Gently reheat the caramel if it hardens before all of the cookies are filled.
Nutrition Facts (per serving)
176
Calories
10g
Fat
21g
Carbs
2g
Protein
Did you know you can follow any of our 175 Special Interest calendars and stay informed better than ever before? See them here. You can also create your own public or private calendar here. Post events to your calendar and ours at the same time! Terms and conditions may vary based on the policies of your local Town Planner publisher.
To learn more, watch our intro video!