Print Options

Back to Caramel Chocolate Cookies >

Full Page
3x5
4x6

Include these items:

Photos
Nutritional Facts
Reviews

Select reviews >

Caramel Chocolate Cookies

"I'm noted for my Christmas cookies, and this recipe is my absolute all-time favorite," says Joan Williams of Eatontown, New Jersey.

48 ServingsPrep: 25 min. + chilling Bake: 10 min. + cooling

Ingredients

1/2 cup butter, softened
1 cup sugar
1 egg
1/3 cup milk
2 ounces unsweetened chocolate, melted and cooled
1 teaspoon vanilla extract
2 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
12 caramels, quartered
FROSTING:
1-1/2 cups confectioners' sugar
1 ounce unsweetened chocolate, melted and cooled
2 tablespoons light corn syrup
2 to 3 tablespoons hot water
Chopped pecans, optional

Directions

In a large bowl, cream butter and sugar. Beat in egg, milk, chocolate
and vanilla. Combine the flour, baking powder and salt; gradually
add to creamed mixture. Cover and refrigerate overnight or until
easy to handle.
Shape rounded tablespoonfuls of dough around caramel pieces. Place 2
in. apart on ungreased baking sheets. Bake at 400° for 6-8
minutes or until set. Remove to wire racks to cool.
In a bowl, combine the confectioners' sugar, chocolate, corn syrup

2 of 2

Caramel Chocolate Cookies (continued)

Directions (continued)

and enough water to achieve desired spreading consistency. Frost
cookies. Sprinkle with pecans if desired. Yield: 4 dozen.

Nutrition Facts: 1 serving (1 each) equals 87 calories, 3 g fat (2 g saturated fat), 10 mg cholesterol, 58 mg sodium, 15 g carbohydrate, trace fiber, 1 g protein.