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I love caramel, chocolate and pecans together. While I had recipes for cake, cheesecake and candy that feature this combination, I didn't have one for cookies. So I came up with this recipe.
Nutritional Facts 1 serving (2 each) equals 241 calories, 14 g fat (7 g saturated fat), 26 mg cholesterol, 115 mg sodium, 29 g carbohydrate, 2 g fiber, 2 g protein.
Originally published as Triple Chocolate Caramel Cookies in Best of Country Cookies , p61
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Reviewed on Dec. 10, 2011 by chicago1
I made these cookies for the very first time last night for a cookie exchange today. I made two batches and they came out perfectly. Yes, it is time consuming to make, but it is definitely worth it. If you love chocolate, you will love these cookies. Can't wait to share them with my friends tonight at the cookie exchange. I am going to print out the recipe and attach it to their cookies.
Reviewed on Dec. 23, 2010 by LAR1629
very time consuming to make; OK cookies - caramel does not stay soft as shown in the picture - overall disappointing
Reviewed on Dec. 15, 2010 by CookiesFTW
I make 15-20 different kinds of cookies every year for Christmas, and these are the hands-down favorite of most of my friends and family, especially the chocoholics. I rarely have trouble with caramel seeping out as some have stated. I think the trick is to make sure to roll the balls in your hands long enough so that the surface is nice and smooth. I also roll 1 pan at a time so that they dont have time to dry out before I make the indents for the caramel. Hope this helps for anyone who has had problems.
Reviewed on Dec. 13, 2010 by presswoman
I have not tried to make these cookies yet, but I think that a chocolate covered caramel like Rolos or caramel kisses might work better than the caramel topping.
Reviewed on Dec. 09, 2010 by clc919
I did everything exactly as the recipes states and my first batch failed. I did everything it said to smoothing the edges and everything. Making sure there were no cracks, and everytime my cookies fell apart or the carmel was all over. I was unfortunately making these for a cookie exchange, and ended up running back to the store for new items to make a new cookie. :(
Reviewed on Nov. 02, 2010 by Leitzke
I liked the texture of this cookie, but found the cookie part a little heavy on the cocoa. Next time I will try this cookie with a Choco chip recipe with cocoa added to the base.
Reviewed on May. 21, 2010 by RenaeR
Quite fussy, but not hard to make. The end result was very visually appealing, but the cookies themselves did not go very fast. In fact, they remained in their container until I ended up having to throw them out.
Reviewed on Dec. 20, 2009 by coffrrgirrrl
I've been using this recipe for the last 7 years. they look gorgeous and always turn out fine for me. Tastes like chocolate shortbread with a little something extra. Be sure to only fill the hole halfway or less with caramel sauce or it will overflow when the cookies spread in the oven. I use the caramel that comes in a squeeze bottle to make it quick.
Reviewed on Oct. 17, 2009 by kypokes
It looks wonderful but the caramel seeped out of all my cookies and they didn't stick together. It's an expensive recipe for it not to work. I did do it exactly as instructed so just be careful. I did pinch the edges but it wasn't enough.
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