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Pecan Cookie Recipes
Caramel Chocolate Cookies
- 1 cup butter, softened
- 1 cup plus 1 tablespoon granulated sugar, divided
- 1 cup firmly packed brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2½ cups all-purpose flour
- ¾ cup baking cocoa
- 1 teaspoon baking soda
- 1¼ cups chopped pecans, divided
- 1 (13 oz) Rolo candies
- 4 oz white chocolate baking squares, melted
Heat oven to 375º. Grease 2 large cookie sheets; set aside. Combine butter, 1 cup granulated sugar and the brown sugar in a mixing bowl. Beat on medium speed until creamy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine flour, cocoa and baking soda; gradually add to butter mixture, beating just until combined. Stir in ½ cup pecans. Combine the remaining 1 tablespoon sugar and ¾ cup pecans in a small bowl. Shape a tablespoonful of dough around each candy, forming a ball. Dip half of each ball in sugar-nut mixture. Place nut side up 2" apart on prepared cookie sheets. Bake 7-10 minutes, until tops are slightly cracked. Cool on cookie sheets 3 minutes. Transfer with a spatula to wire racks and cool completely. Drizzle with melted white chocolate.