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Caramel Cookies

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!
Prep Time15 mins
Cook Time18 mins
Chill Dough in refrigerator2 hrs
Course: Cookies, Desserts, Holidays
Cuisine: American
Keyword: Caramel Cookies, Chocolate Caramel Cookies
Servings: 48 Cookies
Calories: 141kcal
Author: Bernice

Ingredients

Cookie Batter Ingredients

  • 1 cup Butter softened
  • 1 cup White Sugar
  • 1 cup Dark Brown Sugar packed
  • 2 Eggs
  • 2 tsp Vanilla
  • 2 1/2 cups Flour sifted
  • 1 tsp Baking Soda
  • ¾ cup Unsweetened Cocoa Powder sifted
  • 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 trays with parchment paper for easy cleanup.

Cookie Batter Preparation

  • Beat butter until creamy.
  • Gradually beat in white sugar and brown sugar.
  • Beat in eggs and vanilla.
  • Combine flour, baking soda, and cocoa. Gradually add to butter mixture, beating well.
  • Stir in 1/2-cup pecans.
  • Cover and chill at least 2 hours or overnight.
  • Cookie Topping Preparation
  • Combine 1/2-cup chopped pecans with the sugar in a small bowl.

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.

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.