I have to admit, this is one of my favorite cookies – especially right out of the oven. The cookie is warm so the caramel is creamy and gooey – does not get much better than this! I have made this recipe for many years and it never disappoints. Most people will be pleasantly surprised when they bite into the cookie and there is a creamy caramel chew! So get out your baking ingredients and be prepared to be very popular wherever you bring these cookies!
Plus you can make the dough a day ahead and it will stay chilled throughout forming the cookies. Otherwise you will need to chill the dough for about 2-hours taking small sections out of the refrigerator to form the cookies. I like to use Rolo candies for my caramel or you could substitute a soft caramel candy if you cannot find Rolos.
This is a great recipe to use parchment paper to line your baking pans. Sometimes if you do not place enough dough on the bottom of the cookie, the caramel might leak out a bit. If that happens, do not worry because the cookie is still delicious!! I no longer use Crisco to grease the baking pans, as the parchment paper makes clean up and removing the cookies so much easier.
What is your favorite Christmas cookie or recipe?
1 cup Butter, softened
1 cup White Sugar
1 cup Brown Sugar, packed
2 teaspoons Vanilla (I make my own with Rum and a vanilla bean)
2 1/2 cups Flour
1 teaspoon Baking Soda
3/4-cup Unsweetened Cocoa Powder
1/2 cup Pecans, chopped
1/2 cup Pecans, chopped
1 tablespoon White Sugar
48 Chocolate-covered Caramel Candies, unwrapped
Beat butter until creamy. Gradually beat in white sugar and brown sugar. Beat in eggs and vanilla. Combine flour, baking soda, and cocoa. Gradually add to butter mixture, beating well. Stir in 1/2-cup pecans. Cover and chill at least 2 hours or overnight.
Preheat oven to 375 degrees F.
Combine remaining 1/2-cup pecans with the 1-tablespoon sugar. Divide the dough into 4 parts. Work with one part at a time, leaving the remainder in the refrigerator until needed. Take 1 tablespoon of dough, flatten it in your hand, place a caramel candy in the middle, and cover it with the dough.
Roll into a ball. Be sure to completely cover the Rolo candy so it does not break during baking. But do not be concerned – the cookie is still great even if the bottom breaks a bit. Dip the tops into the sugar, pecan mixture.
Place sugar side up, placing 2 inches apart on a baking sheet lined with parchment paper.
Bake for 8 minutes in the preheated oven. Let cool for 3 to 4 minutes on the baking sheets before removing to wire racks to cool for a few minutes. Then enjoy!