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Caramel Pecan Chocolate Cookies

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PREP TIME
30 min
COOKING TIME
25 min
TOTAL TIME
55 min
SERVINGS
48 servings
Dessert
Caramel Pecan Chocolate Cookies
Ingredients
  • 1 1/2 cups unsalted butter, softened
  • 1 cup white sugar
  • 1 1/2 teaspoons vanilla extract
  • 3 1/2 cups all-purpose flour
  • 1/2 teaspoon salt
  • 2 large eggs, lightly beaten
  • 3/4 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
Instructions
1
Begin by preheating your oven to a high temperature of 350 degrees Fahrenheit, or 175 degrees Celsius. Next, prepare your baking sheets by lining them with parchment paper, allowing for 3 to 4 sheets to be used.
2
Next, combine the butter and sugar in a bowl using an electric mixer until they have reached a pale and fluffy consistency. Then, incorporate the vanilla extract into the mixture. Reduce the mixer speed to a lower setting and gradually add in flour, along with 1/2 teaspoon of salt.
3
Mix the dough until it is well combined, then cover it with plastic wrap and shape it into 1 1/2-inch balls.
4
Prepare two small dishes, one for beaten eggs and the other for pecans. Dip each dough ball into the egg mixture, then roll it in the pecans to coat.
5
Place the coated dough balls onto the prepared baking sheets, pressing your thumb into the center of each ball to create a small indentation.
6
Bake these cookies in the preheated oven for 10 minutes, then use a spoon to press each cookie again and create an indentation in the center. Return them to the oven for a further 10 minutes, or until they are golden brown.
7
Allow these cookies to cool on wire racks before moving on to the next step. To make the caramel sauce, combine caramels and heavy cream in a small saucepan over low heat.
8
Cook the mixture, stirring constantly, until the caramels have melted and the sauce is smooth. This should take 4 to 6 minutes.
9
Spoon the caramel sauce into the thumbprints of the cookies, then sprinkle with sea salt.
10
Melt chocolate chips in a microwave-safe bowl in 15-second intervals, stirring after each melting. Stir in oil to thin the chocolate.
11
Drizzle the melted chocolate over the cookies, completing this delicious dessert.