Triple Chocolate Caramel Cookies

Name: Triple Chocolate Caramel Cookies
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 36
Cuisine: Global
Ingredients: 43 grams baking cocoa; 341 grams butter, softened; 113 grams dark chocolate candy coating, melted; 340 grams bottle caramel ice cream topping; 1 egg; 375 grams all-purpose flour; 109 grams chopped pecans, toasted; 340 grams package miniature semisweet chocolate chips; 200 grams sugar; 1 teaspoon vanilla extract

The recipe Triple Chocolate Caramel Cookies can be made in roughly 45 minutes. This recipe serves 36. This recipe covers 4% of your daily requirements of vitamins and minerals. This dessert has 246 calories, 3g of protein, and 15g of fat per serving. A mixture of sugar, butter, chocolate candy coating, and a handful of other ingredients are all it takes to make this recipe so scrumptious.

Instructions

In a large bowl, cream butter and sugar until light and fluffy. Beat in egg and vanilla.

Ingredients you will need

Vanilla

Butter

Cream

Sugar

Egg

Equipment you will use

Bowl

Combine flour and cocoa; gradually add to the creamed mixture and mix well. Stir in chocolate chips and pecans.

Ingredients you will need

Chocolate Chips

Pecans

Cocoa Powder

All Purpose Flour

Roll into 1-in. balls.

Ingredients you will need

Roll

Place 2 in. apart on ungreased baking sheets. Using the end of a wooden spoon handle, make a 3/8- to 1/2-in.-deep indentation in the center of each ball. Smooth any cracks. Fill each indentation half full with caramel topping.

Ingredients you will need

Caramel Sauce

Equipment you will use

Baking Sheet

Wooden Spoon

Bake at 350° for 15-18 minutes or until caramel is very bubbly and cookies are set. Cool for 5 minutes before removing to wire racks.

Ingredients you will need

Caramel

Equipment you will use

Oven

Drizzle cooled cookies with candy coating.

Ingredients you will need

Almond Bark

Equipment

Ingredients

Servings:

43grams

baking cocoa 341grams

butter, softened 113grams

dark chocolate candy coating, melted 340grams

bottle caramel ice cream topping 1

egg 375grams

all-purpose flour 109grams

chopped pecans, toasted 340grams

package miniature semisweet chocolate chips 200grams

sugar 1teaspoon

vanilla extract

Recommended wine: Cream Sherry, Madeira, Prosecco

Cream Sherry, Madeira, and Prosecco are my top picks for Cookies. Sweet bubbly Prosecco doesn't overwhelm simple sugar or shortbread cookies, a sweet cream sherry complements spiced cookies, and madeira's nutty notes match cookies with nuts perfectly. You could try NV Johnson Estate Cream Sherry. Reviewers quite like it with a 5 out of 5 star rating and a price of about 19 dollars per bottle.

NV Johnson Estate Cream Sherry

Very aromatic with notes of hazelnut, vanilla, and a touch of oak followed by sweet raisins and a touch of yeast. Clean lasting finish. Good now but will reward those allow it to age"". A favorite pre-prandial beverage. Consider it with nuts before dinner as an aperitif, or after dinner with dessert, especially chocolates and fruit-based desserts. Also wonderful on cold afternoons, served with biscotti to dip in ""Italian-style"". "