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Caramel Chocolate Cookies

 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 McCormick® Pure 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.
Nutritional 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.