CARAMEL CHOCOLATE COOKIES
"I'm noted for my Christmas cookies, and this recipe is my absolute all-time favorite," says Joan Williams of Eatontown, New Jersey.
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 4 dozen.
Number Of Ingredients 16
Steps:
- In a large bowl, cream butter and sugar. Beat in egg, milk, chocolate and vanilla. Combine the flour, baking powder and salt; gradually add to creamed mixture. Cover and refrigerate overnight or until easy to handle., Shape rounded tablespoonfuls of dough around caramel pieces. Place 2 in. apart on ungreased baking sheets. Bake at 400° for 6-8 minutes or until set. Remove to wire racks to cool., In a bowl, combine the confectioners' sugar, chocolate, corn syrup and enough water to achieve desired spreading consistency. Frost cookies. Sprinkle with pecans if desired.
Nutrition Facts : Calories 87 calories, Fat 3g fat (2g saturated fat), Cholesterol 10mg cholesterol, Sodium 58mg sodium, Carbohydrate 15g carbohydrate (10g sugars, Fiber 0 fiber), Protein 1g protein.
CHOCOLATE CARAMEL COOKIES
This is my favorite recipe for bake sales and bazaars. Each delightfully sweet chocolate cookie has a fun caramel surprise in the middle, thanks to Rolo candy. Dipped in pecans before baking, they look so nice that they sell in a hurry. —Melissa Vannoy, Childress, Texas
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 5 dozen.
Number Of Ingredients 10
Steps:
- In a large bowl, cream butter, 1 cup sugar and brown sugar. Beat in eggs and vanilla. Combine flour, cocoa and baking soda; gradually add to creamed mixture just until combined. Stir in 1/2 cup pecans. , Shape dough by tablespoonfuls around each candy. In a small bowl, combine remaining pecans and sugar; dip each cookie halfway. , Place with nut side up on ungreased baking sheets. Bake at 375° until top is slightly cracked, 7-10 minutes. Cool for 3 minutes; remove to wire racks to cool completely.
Nutrition Facts : Calories 121 calories, Fat 6g fat (3g saturated fat), Cholesterol 15mg cholesterol, Sodium 60mg sodium, Carbohydrate 16g carbohydrate (11g sugars, Fiber 1g fiber), Protein 1g protein.
CARAMEL FILLED CHOCOLATE COOKIES
Chocolate cookie dough is wrapped around caramel filled chocolate candies. We have these at Christmas time each year. They are delicious! Hope you enjoy them too.
Provided by Lisa
Categories Desserts Cookies Chocolate Cookie Recipes
Time 3h
Yield 24
Number Of Ingredients 11
Steps:
- Beat butter until creamy. Gradually beat in white sugar and brown sugar. Beat in eggs and vanilla. Combine flour, baking soda, and cocoa. Gradually add to butter mixture, beating well. Stir in 1/2 cup walnuts. Cover and chill at least 2 hours.
- Preheat oven to 375 degrees F (190 degrees C).
- Combine remaining 1/2 cup nuts with the 1 tablespoon sugar. Divide the dough into 4 parts. Work with one part at a time, leaving the remainder in the refrigerator until needed. Divide each part into 12 pieces. Quickly press each piece of dough around a chocolate covered caramel. Roll into a ball. Dip the tops into the sugar mixture. Place sugar side up, 2 inches apart on greased baking sheets.
- Bake for 8 minutes in the preheated oven. Let cool for 3 to 4 minutes on the baking sheets before removing to wire racks to cool completely.
Nutrition Facts : Calories 253 calories, Carbohydrate 33.1 g, Cholesterol 36.6 mg, Fat 13 g, Fiber 1.6 g, Protein 3.4 g, SaturatedFat 6.4 g, Sodium 127.5 mg, Sugar 21.9 g
SALTED CARAMEL CHOCOLATE CHIP COOKIES
Provided by Valerie Bertinelli
Categories dessert
Time 55m
Yield about 36 cookies
Number Of Ingredients 12
Steps:
- Preheat the oven to 375 degrees F; position racks in the upper and lower thirds of the oven. Line two baking sheets with parchment paper.
- Whisk the flour, baking powder, baking soda and fine salt together in a bowl.
- With an electric mixer, beat the brown sugar, granulated sugar and butter together in a large bowl until light and fluffy, 3 minutes. Add the eggs, one at a time, beating well after each addition. Add the vanilla extract and beat to combine. Add the flour mixture and beat until just incorporated. Stir in the chocolate chips and caramel bits.
- Scoop heaping tablespoons of the dough onto the baking sheets, leaving about 2 inches of space between the cookies (you will have cookie dough left over). Sprinkle each cookie with a pinch of sea salt.
- Bake the cookies until golden brown, rotating the position of the baking sheets halfway through, 13 minutes. Transfer the cookies to a rack to cool. Meanwhile, cool the baking sheets and repeat with the remaining cookie dough.
CARAMEL CHOCOLATE SHORTBREADS
Shortbread alone is a treat, but when topped with layers of caramel, chocolate and toasted coconut, it becomes akin to a candy bar. Using mini chocolate chips makes this recipe super easy -- they melt right into the cookie.
Provided by Food Network Kitchen
Categories dessert
Time 2h
Yield 12 pieces
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees F. Line a 9-inch square baking pan with aluminum foil, leaving about a 2-inch overhang on 2 sides. Spread the coconut in a single layer on a baking sheet and set aside.
- Beat the butter, vanilla and salt with an electric mixer on medium speed in a large bowl until smooth and creamy. Add the confectioners' sugar and mix on low until just incorporated. Beat in the flour in 2 batches to make a smooth dough.
- Lightly flour your hands and press the dough into the prepared baking pan. Bake the shortbread until the edges are firm and the top is dry, 28 to 30 minutes. Top the shortbread with the caramels in an even layer. Return to the oven along with the baking sheet of coconut and cook, tossing the coconut once, until the caramels are melted and the coconut is golden, about 10 minutes.
- Spray the back of a spoon with cooking spray and use it to spread the caramel all over the shortbread. Sprinkle with the chocolate and let sit until the chips are melted, about 5 minutes. Sprinkle with the toasted coconut and let cool completely, about 1 hour.
- Using the foil overhang as handles, lift the shortbread out of the pan and cut into 12 pieces.
CARAMEL FILLED CHOCOLATE COOKIES DRIZZLED WITH CHOCOLATE
Here you have a rich chocolate cookie rolled in nuts (pecans or walnuts) filled with creamy caramel then drizzled with chocolate.
Provided by Rita1652
Categories Dessert
Time 35m
Yield 24 cookies
Number Of Ingredients 15
Steps:
- Mix butter, sugars, egg yolk, creamer or milk.
- and vanilla until light and fluffy.
- combine flour, cocoa, salt and baking soda gradually add to flour mixture.
- Cover and chill, which has to be done or you`ll have flat cookies!
- Melt caramels with cream in micro wave of double boiler stirring till melted and creamy.
- Remove dough from refrigerator and roll into 24 balls.
- Dip into light beaten egg white then roll into nuts.
- Place on a parchment-lined cookie sheets.
- Make indentations with thumb in center of each cookie.
- Pour in melted caramel and bake in a 350° oven for 10-12 minutes.
- Melt chips and butter in micro or double boiler.
- Drizzle on cooled cookies.
- Let firm up and enjoy!
Nutrition Facts : Calories 146.9, Fat 9.2, SaturatedFat 3.8, Cholesterol 21.5, Sodium 85.3, Carbohydrate 16.1, Fiber 1.1, Sugar 10.2, Protein 1.8
CHOCOLATE CHIP-CARAMEL COOKIES
Soft chewy chocolate and caramel chip cookies to die for!
Provided by Nikki
Categories Desserts Cookies Chocolate Chip Cookie Recipes
Time 28m
Yield 48
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Combine flour, salt, and baking soda in a bowl.
- Beat butter, brown sugar, white sugar, and vanilla extract together in a bowl using an electric mixer until creamy. Add eggs. Beat in the flour mixture gradually until just combined. Stir chocolate morsels, caramel morsels, and walnuts into the dough.
- Drop dough by rounded tablespoons onto ungreased baking sheets.
- Bake in the preheated oven until golden brown, 11 to 13 minutes. Cool on the baking sheet for 2 minutes.
Nutrition Facts : Calories 148.2 calories, Carbohydrate 19 g, Cholesterol 17.9 mg, Fat 7.9 g, Fiber 0.6 g, Protein 1.5 g, SaturatedFat 4 g, Sodium 124.9 mg, Sugar 9.1 g
CARAMEL CHOCOLATE COOKIES
These are chocolate cake-like cookies with a chocolate frosting on top and a caramel surprise in the middle. Dough needs to be refrigerated overnight or for a couple of hours to be easy to handle. Hope you enjoy! Adapted from Taste of Home.
Provided by Karamia
Categories Dessert
Time 55m
Yield 24-48 cookies
Number Of Ingredients 15
Steps:
- In a mixing bowl, cream together the butter and sugar.
- Add egg, milk, vanilla extract, and chocolate and stir.
- Combine together the flour, baking powder, and salt and then gradually add to creamed mixture.
- Cover dough and refrigerate overnight or for a few hours so it is easy to handle.
- Cut each caramel piece into fours.
- Shape about a tablespoon of dough around each caramel. Be sure that all the caramel is completely covered and place 2 inches apart on a lightly greased cookie sheet.
- Bake at 400 for 6-8 minutes or until set.
- Cool cookies on wire rack.
- For frosting, combine the confectioners' sugar, chocolate, corn syrup and enough water to make a thick spreading consistency.
- Frost cookies and if desired, sprinkle with pecans.
- When I made this recipe I was only able to make around 30 cookies, so if you want more cookies, use less dough around each caramel. Watch baking time, because they bake up fast!
Nutrition Facts : Calories 180.5, Fat 6.5, SaturatedFat 3.9, Cholesterol 19.8, Sodium 101.4, Carbohydrate 30.1, Fiber 0.9, Sugar 19.5, Protein 2.2
CHOCOLATE-CHUNK CARAMEL COOKIES
Steps:
- Preheat oven to 375°F.
- In a bowl whisk together flour, baking soda, baking powder, and salt. In another bowl with an electric mixer cream butter and sugars until light and fluffy. Beat in eggs, 1 at a time, beating well after each addition, and beat in flour mixture.
- Stir chocolate, caramels, and pecans into dough and drop rounded tablespoons about 2 inches apart onto baking sheets. Bake cookies in batches in middle of oven 12 to 15 minutes, or until golden. Cool cookies on baking sheets on racks until firm. Cookies keep in airtight containers 5 days.
CHOCOLATE-CARAMEL SANDWICH COOKIES
These bite-size sandwich cookies are perfect for a Halloween party or a lunchbox treat.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Time 40m
Yield Makes 40
Number Of Ingredients 11
Steps:
- Preheat oven to 375 degrees, with racks in upper and lower thirds. In a large bowl, beat together butter and sugar with a wooden spoon or electric mixer until pale and fluffy; stir in egg yolk.
- In another bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt; stir flour mixture into butter mixture until a dough forms. Drop dough by level teaspoons, 1 inch apart, onto 2 parchment-lined baking sheets.
- Bake until cookies are puffed and cracked, about 8 minutes, rotating sheets halfway through. Remove sheets from oven and tap firmly on a counter to flatten cookies. Transfer cookies to wire racks and let cool completely. (To store, keep in an airtight container, up to 3 days.)
- Make frosting: In a bowl, beat together caramel and butter with a wooden spoon until smooth; gradually beat in confectioners' sugar until smooth. Spread frosting on flat sides of half the cookies and top with remaining cookies.
Nutrition Facts : Calories 125 g, Fat 7 g, Protein 1 g
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