Triple Chocolate Carmel Cookies Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1 ½ cups salted butter softened
1 cup sugar
1 egg
1 tsp. vanilla extract
3 cups all purpose flour
½ cup baking cocoa
1 package (12 ounces) miniature semisweet chocolate chips
1 cup chopped pecans, toasted
1 bottle (12 ½ ounces) caramel ice cream topping
4-6 ounces dark chocolate candy coating melted
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Directions: |
Directions:Combine flour and cocoa together, set aside
Cream together butter and sugar add in egg and vanilla and beat until mixture is fluffy.
Gradually add flour mixture to sugar mixture.
Stir in chocolate chips and pecans.
Roll into approximately 1 inch balls. Place 2 inches apart on a parchment lined cookie sheet. Using the end of a wooden spoon handle, make a ⅜ - ½ deep indentation in the center of each ball. Smooth any cracks.
Fill each indentation half full with caramel topping
Bake at 350º for 15-18 minutes or until caramel is very bubbly and the cookies are set. Cool for5 minutes before removing to wire racks
Drizzle cooled cookies with candy coating. |
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Number Of
Servings: |
Number Of
Servings:6 dozen |
Personal
Notes: |
Personal
Notes: This mixture is thick - we use the Kitchen Aide paddle beater
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