Caramel Cookies Cover Picture

Caramel Cookies

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Grab your baking supplies to make these gooey Chocolate Caramel Cookies topped with chopped Pecans! The hidden caramel is a delicious surprise to the palate! They are a wonderful all season cookie that is perfect for the holidays and parties!

Caramel Cookies Cover Picture Christmas
Chocolate Caramel Cookies

How to Make Caramel Cookies

Gather all your baking ingredients and begin with making the cookie dough. I love making the dough the previous day keeping it chilled in the refrigerator. When making the dough and cookies in the same day, plan time to chill the dough. At minimum chill the dough for 2-hours because colder dough is easier to form the Caramel Cookies. For the center chew, consider using Rolo candies, caramel chew or a chocolate covered caramel chew. 

Caramel Cookies Cover Picture
Caramel Cookies

Making the Caramel Cookies dough is straightforward. Start with creaming the butter, adding the sugar and remaining ingredients. Place the dough in the refrigerator dividing into 4 parts once chilled. Work with one part at a time, leaving the remainder in the refrigerator. Take 1 tablespoon of dough, flatten it in your hand, place a caramel candy in the middle, and cover it with the dough. Roll the dough into a ball covering the caramel candy. Dip the cookie tops into the sugar and pecan mixture. Place the cookies sugar side up 2-inches apart on a baking sheet lined with parchment paper. Bake for 7 to 9 minutes in a preheated 375 degree oven. Enjoy straight out of the oven or at room temperature. 

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Caramel Cookies Cover Picture

Caramel Cookies

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Grab your baking supplies to make these gooey Chocolate Caramel Cookies topped with chopped Pecans! The hidden caramel is a delicious surprise to the palate! They are a wonderful all season cookie that is perfect for the holidays and parties!
5 from 3 votes
Print Pin Rate
Course: Cookies, Desserts, Holidays
Cuisine: American
Keyword: Caramel Cookies, Chocolate Caramel Cookies
Prep Time: 15 minutes
Cook Time: 18 minutes
Chill Dough in refrigerator: 2 hours
Servings: 48 Cookies
Cookies
Calories: 141kcal
Author: Bernice

Equipment

  • Flour sifter
  • Cookie sheets
  • Cookie cooling rack
  • Parchment paper
  • Mixing bowl and mixer (ie., stand up mixer or hand mixer)
  • Small bowl

Ingredients

Cookie Batter Ingredients

  • 1 cup Butter softened
  • 1 cup White Sugar
  • 1 cup Dark Brown Sugar packed
  • 2 Eggs
  • 2 tsp Vanilla

Dry Ingredients

  • 2 1/2 cups Flour sifted
  • 1 tsp Baking Soda
  • ¾ cup Unsweetened Cocoa Powder sifted

Add-in Ingredients

  • 1/2 cup Pecans chopped

Cookie Topping Ingredients

  • 1/2 cup Pecans chopped
  • 1 tbsp White Sugar
  • 48 Chocolate-covered Caramel Candies unwrapped

Instructions

Baking Preparation

  • Preheat oven to 375 degrees F.
  • Bake for 7 to 9 minutes in the preheated oven.
  • Line cookie pans with parchment paper for easy cleanup.

Cookie Batter Preparation

  • Sift dry ingredients into a small bowl.
  • Using a mixer, beat butter until creamy.
  • Gradually beat in white sugar and brown sugar.
  • Beat in eggs and vanilla.
  • Gradually add dry ingredients butter mixture, beating well. (Wipe out small bowl to use in a later step.)
  • Stir in 1/2-cup pecans.
  • Cover and chill at least 2 hours or overnight.
  • Cookie Topping Preparation
  • In a small bowl, combine 1/2-cup chopped pecans with the sugar.

Cookie Preparation

  • Take the prepared dough out of the refrigerator.
  • Divide the dough into 4 parts. Work with one part at a time, leaving the remainder in the refrigerator until needed.
  • Take 1 tablespoon of dough, flatten it in your hand, place a caramel candy in the middle, and cover it with the dough.
  • Roll into a ball. Be sure to completely cover the caramel candy so it does not break during baking.
  • Dip the tops into the sugar, pecan mixture.
  • Place sugar side up, placing 2 inches apart on a baking sheet lined with parchment paper.
  • Bake for 7 to 9 minutes in the preheated oven.
  • Let cool for 3 to 4 minutes on the baking sheets before removing to wire racks to cool for a few minutes.

Recipe Notes

Calories are approximate depending upon the cookie size. The total baking time depends upon how many trays of cookies baked at the same time. The estimated 18-minutes cooking time is based upon two batches of cookies in the oven; the time could be higher or less if using a double oven. 
Nutrition Facts
Caramel Cookies
Amount Per Serving (48 cookies)
Calories 141 Calories from Fat 63
% Daily Value*
Fat 7g11%
Saturated Fat 4g25%
Cholesterol 18mg6%
Sodium 76mg3%
Potassium 57mg2%
Carbohydrates 19g6%
Fiber 1g4%
Sugar 13g14%
Protein 2g4%
Vitamin A 135IU3%
Vitamin C 1mg1%
Calcium 19mg2%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

29 comments

  1. I bet these are just wonderful coming out of the oven – lots of melty chocolate and oozing caramel! Makes me excited to start holiday baking even though it’s only September 🙂

    1. Thanks! They are delicious. I am starting to post my holiday recipes in case anyone needs something for Halloween or is starting their holiday planning. Never too early. 💕

  2. Hi Bernice. Wow, those Caramel Cookies are a very decedent lot of yumminess you got there, I can only imagine how chewy they must be. We also have a caramel cookie here called kolakakor that’s famous at Christmas time, but it’s completely different than yours. I’ve pinned this one and will have a batch setting on our Julbord (Christmas table) this coming holiday season.

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