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Triple Chocolate Caramel Cookies

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.

36 ServingsPrep: 30 min. Bake: 15 min./batch + cooling

Ingredients

1-1/2 cups butter, softened
1 cup sugar
1 egg
1 teaspoon vanilla extract
3 cups all-purpose flour
1/2 cup baking cocoa
1 package (12 ounces) miniature semisweet chocolate chips
1 cup chopped pecans, toasted
1 bottle(12-1/2 ounces) caramel ice cream topping
4 to 6 ounces dark chocolate candy coating, melted

Directions

In a large bowl, cream butter and sugar until light and fluffy. Beat
in egg and vanilla. Combine flour and cocoa; gradually add to the
creamed mixture and mix well. Stir in chocolate chips and pecans.
Roll into 1-in. balls. Place 2 in. apart on ungreased baking sheets.
Using the end of a wooden spoon handle, make a 3/8- to 1/2-in.-deep
indentation in the center of each ball. Smooth any cracks. Fill each
indentation half full with caramel topping.
Bake at 350° for 15-18 minutes or until caramel is very bubbly
and cookies are set. Cool for 5 minutes before removing to wire
racks. Drizzle cooled cookies with candy coating. Yield: 6 dozen.

2 of 2

Triple Chocolate Caramel Cookies (continued)

Editor's Note: Confectionary coating is found in the baking section of most grocery stores. It is sometimes labeled "candy coating" and is often sold in bulk packages of 1 to 1-1/2 pounds.

Nutrition 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.