Caramel Chocolate Cookies Recipe

4.5 2 4
Caramel Chocolate Cookies Recipe
Caramel Chocolate Cookies Recipe photo by Taste of Home
Publisher Photo

Caramel Chocolate Cookies Recipe

Read Reviews
4.5 2 4
Publisher Photo
"I'm noted for my Christmas cookies, and this recipe is my absolute all-time favorite," says Joan Williams of Eatontown, New Jersey.
MAKES:
48 servings
TOTAL TIME:
Prep: 25 min. + chilling Bake: 10 min. + cooling
MAKES:
48 servings
TOTAL TIME:
Prep: 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 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 and enough water to achieve desired spreading consistency. Frost cookies. Sprinkle with pecans if desired. Yield: 4 dozen.
Originally published as Caramel Chocolate Cookies in Taste of Home December/January 2005, p8

Nutritional Facts

1 each: 87 calories, 3g fat (2g saturated fat), 10mg cholesterol, 58mg sodium, 15g carbohydrate (10g sugars, 0 fiber), 1g protein.

  • 1/2 cup butter, softened
  • 1 cup sugar
  • 1 egg
  • 1/3 cup milk
  • 2 ounces unsweetened chocolate, melted and cooled
  • 1 teaspoon 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
  1. 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.
  2. 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.
  3. In a bowl, combine the confectioners' sugar, chocolate, corn syrup and enough water to achieve desired spreading consistency. Frost cookies. Sprinkle with pecans if desired. Yield: 4 dozen.
Originally published as Caramel Chocolate Cookies in Taste of Home December/January 2005, p8

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forCaramel Chocolate Cookies

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review
Sort By :

Average Rating
MY REVIEW
michaelholt User ID: 6998869 131107
Reviewed Dec. 5, 2012

"I found this recipe several years ago in a TOH magazine and have been making them every Christmas since. I like having a pretty decorated chocolate cookie on my Christmas cookie tray. My family loves the caramel surprise!"

MY REVIEW
Annie4735 User ID: 3943893 99220
Reviewed Dec. 1, 2009

"Excellent cookies!! Great taste and fun to make!!"

Loading Image