Dulce de Leche Stuffed Chocolate Chip Pecan Cookies
Dulce de Leche Stuffed Chocolate Chip Pecan Cookies might be just the Southern recipe you are searching for. This recipe covers 6% of your daily requirements of vitamins and minerals. One serving contains 314 calories, 3g of protein, and 18g of fat. This recipe serves 36. Not a lot of people really liked this dessert. From preparation to the plate, this recipe takes around 1 hour and 45 minutes. Head to the store and pick up semisweet chocolate chips, dulce de leche, pecans, and a few other things to make it today.
Instructions
Line baking sheet with waxed paper or foil. Spoon 36 slightly scant level measuring teaspoonfuls dulce de leche onto lined baking sheet. Freeze 1 hour or until slightly firm (will not freeze solid).
Heat oven to 350F. In large bowl, beat butter, sugars, vanilla and eggs with electric mixer on medium speed, or mix well with spoon until well blended. Lightly spoon flour into measuring cup; level off. Stir in flour, baking soda and salt. Using heavy-duty wooden spoon, stir in chips and pecans; dough will be stiff and chunky (you may need to use your hands).
Drop dough by 1/4 cupfuls or #16 ice cream scoop about 3 inches apart onto cooking parchment-lined cookie sheet. Press thumb into center of each cookie to make deep indentation, but do not press all the way to cookie sheet.
Place 1 dollop of the dulce de leche into center of each cookie making sure to form dough around dollop to enclose. You may have to return dulce de leche dollops to freezer if they become too warm to work with.
Bake 12 to 15 minutes or until light brown (centers will be soft). Cool 1 to 2 minutes.
Remove from cookie sheets to cooling racks.
Freezer Instructions: Make cookies as directed through step
Place cookies on a baking sheet and freeze 1 hour or until firm.
Place frozen cookie dough balls in a plastic zip-top freezer bag. When ready to bake, place on baking sheet and bake as directed.