Zutaten für Triple Chocolate Caramel Cookies
- 1 cup (2 sticks) unsalted butter
- 1 1/2 cups granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 1/4 cups all-purpose flour
- 3/4 cup unsweetened cocoa powder
- 2 cups semi-sweet chocolate chips
- 1 cup chopped pecans
- 1 1/2 cups caramel ice cream topping
- 1 (6 ounce) package dark chocolate candy coating
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup butter-flavored shortening
- 1 teaspoon almond extract
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Zubereitung von Triple Chocolate Caramel Cookies
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- In a large mixing bowl, cream together 1 cup (2 sticks) unsalted butter and 1 1/2 cups granulated sugar until light and fluffy.
- Beat in 2 large eggs and 1 teaspoon vanilla extract until well combined.
- In a separate bowl, whisk together 2 1/4 cups all-purpose flour, 3/4 cup unsweetened cocoa powder, 1 teaspoon baking soda, and 1/2 teaspoon salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
- Stir in 2 cups semi-sweet chocolate chips and 1 cup chopped pecans.
- Roll the dough into 1-inch balls.
- Place the balls 2 inches apart on the prepared baking sheets.
- Using the end of a wooden spoon handle, make a 3/8- to 1/2-inch deep indentation in the center of each ball.
- Smooth out any cracks around the indentation.
- Fill each indentation about halfway with your favorite caramel topping (approximately 1 teaspoon per cookie).
- Bake for 15-18 minutes, or until the caramel is bubbly and the edges of the cookies are set.
- Let the cookies cool on the baking sheets for 5 minutes before transferring them to wire racks to cool completely.
- Once completely cool, drizzle with your favorite candy coating.
Nutrition Information (Approximate per serving)
Sodium
1 g
Sugar
24g
Fat
18g
Carbs
4g
