Triple Chocolate Caramel Cookies Recipe

Name: Triple Chocolate Caramel Cookies
Prep time: 25 min
Cook time: 105 min
Total time: 130 min
Yield: Serves 1 or more
Ingredients: 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

Indulge in the ultimate chocolate lover's dream! These Triple Chocolate Caramel Cookies are bursting with rich, decadent chocolate, gooey caramel, and crunchy pecans. A Taste of Home recipe, elevated with precise instructions and measurements for perfectly chewy cookies every time. Prepare for an explosion of flavor in every bite!

Prep Time 25 mins

Cook Time 105 mins

Calories 121.1 kcal

Protein 2g

Rating 5.0 (1 Reviews)

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Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for 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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How to Make 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.