Triple Chocolate Caramel Cookies Recipe
Triple Chocolate Caramel Cookies Recipe photo by Taste of Home

Triple Chocolate Caramel Cookies Recipe

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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.
TOTAL TIME: Prep: 30 min. Bake: 15 min./batch + cooling
MAKES:36 servings
Test Kitchen Approved
TOTAL TIME: Prep: 30 min. Bake: 15 min./batch + cooling
MAKES: 36 servings


  • 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

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.


  1. 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.
  2. 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.
  3. 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.
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.
Originally published as Triple Chocolate Caramel Cookies in Best of Country Cookies 1999, p61

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Reviewed Dec. 10, 2011

"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 Dec. 23, 2010

"very time consuming to make; OK cookies - caramel does not stay soft as shown in the picture - overall disappointing"

Reviewed Dec. 15, 2010

"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 Dec. 13, 2010

"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 Dec. 9, 2010

"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. :("

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