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"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Triple Chocolate Caramel Cookies Recipe

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This recipe for Triple Chocolate Caramel Cookies is from My Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1½ C Butter, softened
1 C Sugar
1 Egg
1 tsp Vanilla
3 C All-purpose flour
½ C Baking cocoa
1 12oz pkg Miniature semi-sweet chocolate chips
1 C Pecans, chopped and toasted (optional)
1 12½ oz Bottle caramel ice cream topping
4 to 6 oz Dark chocolate candy coating, melted (optional)
Directions:
Directions:
Pre-heat Oven to 350ºF Ungreased Cookie Sheets

In a large bowl, cream together butter and sugar. Beat in egg and vanilla. Combine flour and cocoa; gradually add to the creamed mixture. Stir in chocolate chips and pecans, if using.
Roll into 1-inch balls. Place 2-inches apart on cookie sheets. Using the end of a wooden spoon handle, make a ⅜ to ½-inch-deep indentation in the center of each ball. Smooth any cracks. Fill each indentation half full with caramel topping.
Bake for 15 to 18 minutes or until caramel is very bubbly and the cookies are set. Cool for 5 minutes before removing to wire racks. Drizzle cookies with candy coating, if desired.
Number Of Servings:
Number Of Servings:
6 dozen.

 

 

 

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