My fun little chocolate chip cookies will be a hit with kids and adults alike. You can coat the caramel with your favorite type of nut, sprinkles or mini chips. I am often requested to brings these to parties.—Tammy Daniels, Batavia, Ohio
- 1/2 cup butter, softened
- 1/4 cup confectioners' sugar
- 1/4 cup packed brown sugar
- 1/4 teaspoon salt
- 1 egg
- 1/2 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1/2 cup miniature semisweet chocolate chips
- 48 round toothpicks
- 1 package (11 ounces) Kraft caramel bits
- 2 tablespoons water
- 1 cup finely chopped pecans
- Preheat oven to 350°. In a large bowl, cream butter, sugars and salt until light and fluffy. Beat in egg and vanilla. Gradually add flour and mix well. Stir in chips.
- Shape into 1-in. balls; place 2 in. apart on greased baking sheets. Bake 10-12 minutes or until set. Immediately insert a round toothpick in center of each cookie. Remove to wire racks to cool completely.
- In a small saucepan, combine caramels and water. Cook and stir over medium-low heat until smooth. Holding a cookie by the toothpick, dip cookie in caramel mixture, turning to coat. Allow excess to drip off. Immediately dip the bottom and sides in pecans.
- Place on waxed paper. Repeat with remaining cookies, caramel mixture and pecans. Let stand until set. Yield: 4 dozen.
Originally published as Caramel Apple Cookies in Taste of Home Christmas Annual Annual 2012, p127
Reviews for Caramel Apple Cookies
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Reviewed Oct. 4, 2014
"I have been a Taste of Home fan for over 20 years."
Reviewed Oct. 2, 2014
"where is the apple?"
Reviewed Oct. 30, 2013
"love caramel apples and cookies. this recipes combines the best of both. i will nake this recipe again"