The Pioneer Woman Tasty Kitchen
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Caramel Stuffed Chocolate Pecan Cookies

5.00 Mitt(s) 3 Rating(s)3 votes, average: 5.00 out of 53 votes, average: 5.00 out of 53 votes, average: 5.00 out of 53 votes, average: 5.00 out of 53 votes, average: 5.00 out of 5

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Level: Easy

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Description

A buttery chocolate cookie oozing with caramel. The nutty crunch of pecans and smooth, rich caramel make these chocolate cookies incredibly addicting.

Ingredients

  • FOR THE COOKIE:
  • 2-½ cups All-purpose Flour
  • ¾ cups Unsweetened Dutch-processed Cocoa Powder (I Used 1/2 Cup Regular Cocoa Powder And 1/4 Cup Hershey's Dark)
  • 1 teaspoon Baking Soda
  • ½ teaspoons Salt
  • 2 sticks Unsalted Butter, Softened
  • 1 cup Light Brown Sugar
  • 1 cup Sugar
  • 2  Large Eggs
  • 2 teaspoons Vanilla Extract
  • ½ cups Chopped Pecans
  • ½ cups Semisweet Chocolate Chips
  • 26  Caramel Candies Unwrapped
  • FOR THE CARAMEL PECAN TOPPING:
  • 13 ounces, weight Bag Of Caramel Candies, Unwrapped
  • ¼ cups Heavy Cream
  • ¼ cups Chopped Pecans

Preparation

For the cookies:
Whisk together the flour, cocoa powder, baking soda, and salt in a medium sized bowl. Set aside.

In a large bowl cream together the butter and sugars. Beat in the eggs and vanilla until combined. Beat the dry ingredients into the butter mixture until all of the dry ingredients are moistened, being careful not to over mix. Fold in the pecans and chocolate chips. Put the bowl into the refrigerator and chill the dough for an least one hour.

Once chilled, preheat oven to 375 F. Roll the dough into 2 tablespoon-sized balls and place a caramel candy into the center of each ball of dough. Roll it back into a ball so the caramel is in the center and surrounded by dough. Put the balls onto parchment paper lined baking trays, with an inch or two between each. Flatten the balls slightly with the palm of your hand then bake for 10-12 minutes or until the cookies are set. Then remove the pans from the oven.

Let cookies cool on the baking sheets for 5 minutes then transfer to a sheet of wax paper (NOT a cooling rack) to cool completely.

Meanwhile, make the caramel topping by combining the caramel candies and heavy cream in a saucepan over medium low heat. Heat and stir constantly until melted and smooth. Drizzle melted caramel over the cookies and sprinkle the chopped pecans over each cookie. Enjoy!

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3 Reviews

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agalentine on 1.5.2013

The caramel with the chocolate and the toasted pecans is out of this world. I thought the caramel would be too much in the center of the cookie but it bakes down to just a little mouthful. The drizzle on top with the sprinkling of toasted pecans is a must. It puts it over the top. Thanks for sharing.

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Mary on 12.30.2012

The caramel is wonderful with the chocolate!

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Jess on 12.21.2012

I have been eyeballing these since the day Chloe posted them and finally made it to the grocery store today. I made them exactly as directed and let’s just say…my husband sampled one, then had a joyful mini heart attack when he realized I made the batch for him and not for Christmas gifts. Thanks for a gorgeous, kinda-fancy-kinda-fun, totally delicious recipe!

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