Wednesday, July 17, 2013

Caramel Pecan Cookies

Before I had baby Jack, I was inspired by this recipe that has been floating all over Pinterest. My cookies didn't end up looking as beautiful as the originals, but they still tasted delicious none the less. 

I made a few changes to the original recipe to make it a little simpler and less time consuming.

What you'll need:
-1 pkg. pre-made or ready to make chocolate cookie dough (I used a Betty Crocker's cookie pouch)
-1 small bag chopped pecans
-1 bag Werther's chewy caramel
-a few tablespoons of milk

1. Pre-heat oven to directions on cookie package.

2. Make dough according to package.

3. Chill the dough for at least 2 hours then roll in the chopped pecans. {I was running short on time and didn't chill the dough enough which caused them to loose their shape went baking. I also would chop the pecans a little finer next time}

4. Flatten cookies on a greased cookie sheet and make a small dent in the middle of the cookie which will hold the caramel once they are done baking. {If you don't chill the dough long enough the dent will loose it's shape during baking}

5. Bake according to the directions on the cookie package. {I had to increase the bake time by 5 minutes since the cookies were coated with pecans}. 

6. While the cookies are cooling, melt a few of the Werther caramels with a little milk in the microwave. I added a little milk at a time and kept adding until the caramel was smooth. 

7. Once the cookies are cooled, move them to a cookie rack and spoon the caramel mixture into the center of the cookie.

Optional: drizzle with melted chocolate. {I'll be doing this next time!}

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