Description
Picture this: rich, chocolatey cookie dough, rolled in chopped pecans for a delightful crunch, then baked to perfection before getting a luscious caramel center and a drizzle of melted chocolate.
Ingredients
For the Cookies:
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- ½ cup brown sugar, packed
- 2 large eggs
- 1 tsp vanilla extract
- 2 cups all-purpose flour
- ⅔ cup unsweetened cocoa powder
- ½ tsp salt
- 1 tsp baking soda
- ½ cup milk
- 1 ½ cups chopped pecans
For the Caramel & Chocolate Drizzle:
- 20 soft caramel candies (or ½ cup caramel bits)
- 2 tbsp heavy cream
- ½ cup semisweet chocolate chips
- 1 tsp coconut oil or vegetable shortening (for smooth drizzle)
Instructions
In a large mixing bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy. Beat in the eggs and vanilla extract.
In a separate bowl, whisk together the flour, cocoa powder, salt, and baking soda. Gradually add the dry ingredients to the wet mixture, alternating with milk, mixing until just combined.
Scoop the dough into tablespoon-sized balls and roll them in chopped pecans, pressing lightly so the pecans stick. Place them on a parchment-lined baking sheet about 2 inches apart.
Bake at 350°F (175°C) for 10-12 minutes, until the cookies are set but still soft in the center.
While the cookies bake, microwave the caramels and heavy cream in 15-second intervals, stirring until smooth.
Once the cookies are out of the oven, use the back of a spoon or your thumb to gently press a small indentation in the center of each cookie. Spoon the warm caramel into the indentations.
Melt the chocolate chips with coconut oil in the microwave in 20-second bursts, stirring until smooth. Drizzle the melted chocolate over the cookies using a spoon or piping bag.
Let the cookies set for about 10 minutes, or refrigerate for a few minutes to help the chocolate firm up.