Ingredients for Chocolate Caramel Dream Cookies
- 1 large egg
- 1 cup (2 sticks) unsalted butter, softened
- 1 ¾ cups granulated sugar
- ½ cup milk
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour
- Unsweetened Cocoa Powder
- 1 teaspoon salt
- Vanilla Caramels
- ½ cup heavy whipping cream
- 1 cup chopped pecans
- Semi Sweet Chocolate Chips
- 1 tablespoon shortening
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How to Make Chocolate Caramel Dream Cookies
- Separate 1 large egg; cover and chill the egg white until needed. Set the egg yolk aside.
- In a large bowl, cream together 1 cup (2 sticks) softened unsalted butter with an electric mixer for about 30 seconds.
- Add 1 ¾ cups granulated sugar and beat until light and fluffy.
- Beat in the reserved egg yolk, ½ cup milk, and 1 teaspoon vanilla extract until well combined.
- In a medium bowl, whisk together 3 cups all-purpose flour, ¾ cup unsweetened cocoa powder, and 1 teaspoon salt.
- Gradually add the dry ingredients to the wet ingredients, beating until just combined. Do not overmix.
- Cover the dough and chill for at least 2 hours (or overnight for best results).
- Preheat oven to 350°F (175°C). Lightly grease baking sheets.
- In a small saucepan, combine 14 ounces caramel candies (such as Kraft caramels) and ½ cup heavy whipping cream. Heat over low-medium heat, stirring constantly, until smooth and melted.
- Set aside to cool slightly.
- In a shallow dish, lightly beat the chilled egg white.
- Place 1 cup chopped pecans on a separate plate.
- Shape the chilled cookie dough into 1-inch balls. Roll each ball in the egg white, then in the pecans.
- Place the cookies onto the prepared baking sheets, about 1 inch apart.
- Using your thumb, make an indentation in the center of each cookie.
- Bake for 12-15 minutes, or until the edges are set. (Baking time may vary depending on your oven).
- Remove from oven and immediately spoon a small amount of the caramel sauce into each indentation.
- Transfer cookies to wire racks to cool completely.
- In a small saucepan, melt 6 ounces semi-sweet chocolate chips and 1 tablespoon shortening. Drizzle over the cooled cookies.
- Makes approximately 30-36 cookies (size may vary).
Nutrition Information (Approximate per serving)
Sodium
2 g
Sugar
32g
Fat
14g
Carbs
4g
