Before I get into the recipe I need to say that I made these cookies before I had Jack. I’m definitely not doing any baking with a newborn. My cookies didn’t end up looking as beautiful as the original recipe, but they tasted delicious.
I made a few changes to the original recipe to make it a little simpler and less time consuming.
What You Need:
-1 package of pre-made or ready to make chocolate cookie dough (I used Betty Crocker’s chocolate cookie pouch)
-1 cup chopped pecans
-1 bag Kraft caramels
-Few tablespoons of milk
What To Do:
1. Pre-heat oven to temperature on the cookie package
2. If using a cookie pouch, make dough according to package
3. Place the dough in the refrigerator for at least 2 hours then roll into 2 inch balls. (I was running short on time and didn’t chill the dough enough which caused the cookies to lose their shape as they baked).
4. Place the chopped pecans in shallow bowl and roll the balls in the pecans. Although I bought already chopped pecans, I would chop them a little finer next time.
5. Lightly flatten cookies on a greased cookie sheet or aluminum foil and make a small dent in the middle of each cookie. This will hold the caramel once they are done baking.
6. Bake according to the minutes on the cookie package. I added an additional 5 minutes since the cookies were coated with pecans which affected how long they took to bake.
7. While the cookies are baking, place 10-15 caramels in a microwave safe bowl and add a tsp of milk. Microwave for 30 seconds at a time, stirring until the caramels are melted. If the caramel is took thick, add more milk 1tsp at a time until smooth.
8. Once the cookies are done baking, remove from oven and place on a wire cookie rack. Allow the cookies to fully cool.
9. Once the cookies are cool, use a spoon to fill the dent with caramel. Be careful not to over fill.
10. Optional: drizzle with melted chocolate.
