CARAMEL PECAN COOKIES
These are very good, kids of all ages love them!
Provided by DeeDee
Categories Desserts Nut Dessert Recipes Pecan Dessert Recipes
Time 1h33m
Yield 24
Number Of Ingredients 11
Steps:
- In a large bowl, cream together the butter, 1 cup white sugar, and brown sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla. Combine the flour, cocoa, and baking soda; stir into the sugar mixture until well blended. Stir in 1/2 cup of the pecans. Cover, and refrigerate dough for 1 hour, or until firm.
- Preheat oven to 375 degrees F (190 degrees C). In a shallow bowl, combine the remaining 1/2 cup pecans and 1 tablespoon of sugar; set aside.
- Press 1 tablespoon of cookie dough around each chocolate coated caramel, forming a ball. Dip one side of each ball into the pecan mixture; and place pecan side up, 2 inches apart on ungreased baking sheets.
- Bake for 8 minutes in the preheated oven (the cookies will look soft). Cool on the pans for one minute before removing to wire racks to cool completely.
Nutrition Facts : Calories 272.5 calories, Carbohydrate 35.9 g, Cholesterol 37.1 mg, Fat 14 g, Fiber 1.7 g, Protein 3.3 g, SaturatedFat 7 g, Sodium 135.3 mg, Sugar 24.6 g
CARAMEL-PECAN COOKIE BALLS
Discover how easy it is to make Caramel-Pecan Cookie Balls with a cookie kit and a few extra ingredients. Make these Caramel-Pecan Cookie Balls for a dessert table or cookie exchange-either way, you can't go wrong!
Provided by My Food and Family
Categories Home
Time 45m
Yield 12 servings, 1 cookie ball each
Number Of Ingredients 5
Steps:
- Mix cream cheese, cookie crumbs and 2 Tbsp. nuts until blended. Shape into 12 (1-inch) balls, using a level tablespoon for each. Place on waxed paper-covered baking sheet. Freeze 15 minutes.
- Microwave chocolate in microwaveable bowl on HIGH for 30 seconds; stir. Microwave 30 seconds more; stir. Continue heating and stirring in 10-second increments until completely melted.
- Dip each ball in chocolate using a fork, letting any excess drip back into the bowl; return to baking sheet.
- Microwave caramels and milk in separate microwaveable bowl for 30 seconds or until melted when stirred. Drizzle over cookie balls; sprinkle with remaining nuts. Refrigerate 15 minutes or until chocolate is firm. Reserve sprinkles for another use.
Nutrition Facts : Calories 150, Fat 10 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 10 mg, Sodium 105 mg, Carbohydrate 0 g, Fiber 0.537 g, Sugar 0 g, Protein 2 g
CARAMEL PECAN COOKIES
DEVINE, HEAVENLY, SCRUMPTIOUS - these are sooo good - takes some time - but well worth it! The recipe came from Gourmet magazine 2003 issue - found it on Epicurious.com - must try!!!
Provided by greyghost
Categories Bar Cookie
Time 1h
Yield 3-4 dozen cookies
Number Of Ingredients 13
Steps:
- For crust:.
- Grease a 9 x 13 baking pan, then line with foil, leaving 2 inch overhang on both ends. Then grease foil.
- Mix flour, baking powder, and salt in small bowl.
- Beat together butter and sugar in large bowl at medium to high speed with mixer until pale and fluffy, about 3-5 minutes.
- Beat in egg and vanilla.
- Reduce to low speed and add flour mixture and mix until just combined.
- Press dough evenly onto bottom of prepared baking pan, if necessary use plastic wrap on top of dough to prevent sticking to fingers.
- Chill until firm about 20 minutes.
- While crust chills, preheat oven to 375 degrees.
- Bake crust until golden brown, about 30 minutes.
- Cool on rack for about 20 minutes and prepare topping.
- For Topping:.
- Cook sugar in heavy saucepan over moderate heat, undisturbed until it begins to melt.
- Continue to cook, stirring occasionally with fork, until sugar is melted to deep golden caramel.
- Tilt pan and carefully pour in cream - caramel will harden and steam vigorously.
- Cook over moderately low heat, stirring, until caramel is dissolved.
- Remove from heat and stir in butter, vanilla, salt, and pecans.
- Immediately spread topping over cooled crust and bake until bubbling, about 20 minutes.
- Cool completely about 2 hours or so.
- Run heavy knife under hot water, wipe dry, then cut confection into 2 inch triangles, diamonds, or squares.
CARAMEL PECAN COOKIES
My sister sent me this recipe and I have no idea where she got it. It is a delicious variation on chocolate chip cookies and I usually double the recipe when I make these. I sometimes add semisweet chocolate chips but this was not in the original recipe.
Provided by nadia murray
Categories Dessert
Time 1h15m
Yield 24 serving(s)
Number Of Ingredients 12
Steps:
- Combine flour, soda and salt, if using; set aside.
- Beat together butter and both sugars, until well blended.
- Mix in egg, half and half and vanilla.
- Blend in flour mixture until smooth.
- Stir in, by hand, Rolo candies, pecans and chocolate chips (if using).
- Wrap and chill dough, at least an hour before baking (not part of the original directions but I prefer to do this).
- Drop dough by tablespoon onto silpat or parchment lined baking sheets (necessary because of the caramel, trust me!).
- Bake at 350°F for 10-13 minutes until edges are golden brown and center is still slightly soft.
Nutrition Facts : Calories 197.4, Fat 9.7, SaturatedFat 4.3, Cholesterol 21.1, Sodium 101, Carbohydrate 25.9, Fiber 0.8, Sugar 17, Protein 2.4
SALTY CARAMEL AND PECAN OATMEAL COOKIES
This website does not recognize Kraft caramel baking bits as an ingredient - that's what you need to make these cookies, not the full-sized caramel candies. Recipe is from Midwest Living magazine.
Provided by Pinay0618
Categories Drop Cookies
Time 41m
Yield 48 serving(s)
Number Of Ingredients 14
Steps:
- In a large mixing bowl, beat butter with an electric mixer on medium to high speed for 30 seconds. Add granulated sugar, brown sugar, 1 teaspoon salt, the baking powder, cinnamon and baking soda. Beat until combined, scraping sides of bowl occasionally. Beat in eggs and vanilla until combined. Beat in as much of the flour as you can with the mixer. Using a wooden spoon, stir in the remaining flour. Stir in oats, caramel baking bits and pecans.
- Using a small ice-cream scoop or a tablespoon, drop 1 1/2-inch mounds of dough 2 inches apart onto cookie sheets lined with parchment paper. Sprinkle with coarse sea salt.
- Bake in a 350 oven for 11 to 12 minutes, until the edges are light brown. (Centers will look under-cooked.) Cool on cookie sheets for 3 to 4 minutes or until cookies can be easily removed. Transfer to a wire rack; cool.
Nutrition Facts : Calories 145.2, Fat 6.6, SaturatedFat 2.9, Cholesterol 18.4, Sodium 123.6, Carbohydrate 20.5, Fiber 0.9, Sugar 13.1, Protein 1.9
CARAMEL PECAN STICKY BUN COOKIES
The title says it all! The recipe will be requested often. From Pillbury's The Complete Book of Baking. Prep time includes 1 hour chilling time.
Provided by Sharon123
Categories Dessert
Time 1h17m
Yield 3 dozen cookies
Number Of Ingredients 10
Steps:
- In large bowl, beat 1 cup margarine and sugar until light and fluffy.
- Add 1/2 cup corn syrup and egg yolks; blend well.
- Stir in flour; mix well.
- Cover with plastic wrap; refrigerate 1 hour for easier handling.
- In small saucepan, combine powdered sugar, 1/4 cup margarine and 3 Tbsp corn syrup; bring to a boil.
- Remove from heat. Stir in pecans.
- Refrigerate at least 10 minutes.
- Heat oven to 375°.
- Lightly grease cookie sheets.
- Shape dough into 1 1/2-inch balls.
- Place 2-inches apart on greased cookie sheets.
- Bake at 375° for 5 minutes.
- Remove from oven.
- Brush dough lightly with egg white.
- With spoon, carefully make deep indentation in center of each cookie; fill each with 1/2 teaspoon.
- FILLING.
- Return to oven and bake an additional 6 to 9 minutes or until light golden brown.
- Cool 1-2 minutes; remove from cookie sheets.
- Cool completely.
- Yield: 3 dozen cookies.
Nutrition Facts : Calories 1643.1, Fat 92.8, SaturatedFat 18.1, Cholesterol 123, Sodium 1028.7, Carbohydrate 194.6, Fiber 4.6, Sugar 73.9, Protein 16.3
PECAN BALLS (CHRISTMAS COOKIES)
Make and share this Pecan Balls (Christmas Cookies) recipe from Food.com.
Provided by LiisaN
Categories Dessert
Time 30m
Yield 36-42 cookies
Number Of Ingredients 7
Steps:
- Mix ingredients together until well blended.
- Hand form into small balls.
- Bake at 300° up to 15 minutes. (These will not brown).
- While balls are still warm, roll into powdered sugar.
PECAN PIE COOKIE BALLS
Take dessert to the next level when you make these Pecan Pie Cookie Balls. To prepare these Pecan Pie Cookie Balls, mix together caramels, pecan halves and graham crackers and then drizzle them with chocolate later on. The end result is a dessert that looks almost too good to eat. Almost.
Provided by My Food and Family
Categories Recipes
Time 15m
Yield 10 servings, 2 cookie balls each
Number Of Ingredients 6
Steps:
- Microwave caramels and cream in medium microwaveable bowl on HIGH 1-1/2 min. or until caramels are completely melted and sauce is well blended, stirring every 30 sec.
- Reserve 1 Tbsp. nuts for later use. Add remaining nuts to caramel sauce along with the graham crumbs and vanilla; mix well.
- Cover baking sheet with waxed paper. Shape caramel mixture into 20 balls, using about 1 Tbsp. caramel mixture for each ball. Place on prepared baking sheet.
- Drizzle with chocolate; sprinkle with reserved nuts. Let stand until chocolate is firm.
Nutrition Facts : Calories 240, Fat 16 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 2.2598 mg, Sodium 90 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 4 g
CARAMEL GLAZE PECAN COOKIES
Found this recipe years ago in a Country Woman Magazine. Then lost it...Well the other day while trying to find that darned Cheesy Asparagus Potato Soup recipe (that I already posted) I found a stack of magazine recipe clippings...CRAZY FUN!!! This recipe is a grand prize winner From a Paula Marchesi of Pennsylvania. I messed...
Provided by Wendy Rusch
Categories Cookies
Number Of Ingredients 12
Steps:
- 1. In a large mixing bowl, cream butter and brown sugar until light and fluffy. Beat in egg and vanilla. Combine the flour, baking powder and salt; gradually add to creamed mixture and mix well.
- 2. Shape dough into 1 1/2" balls; roll in pecans, place 2" apart onto ungreased cookie sheets; flatten slightly. Or do as I did, add pecans to dough, roll into 1 1/2" balls and roll in raw sugar then bake at 350 for 10-12 minutes or until lightly browned. Cool for 2 minutes before removing to wire racks to cool completely.
- 3. In a small saucepan, bring brown sugar and cream to a boil. Remove from heat and whisk in powdered sugar. Immediately drizzle over the cookies.
- 4. When set, store in an airtight container. Yeild about 3 1/2 dozen.
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