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Ingredients1 h 5 m servings 155
Original recipe yields 24 servings
- Heat oven to 350 degrees F. In large bowl, break up cookie dough. Stir or knead in flour until well blended. Shape tablespoonfuls of dough into balls; roll in pecans, pressing into dough. Place 1 inch apart on ungreased cookie sheets.
- Bake 12 to 16 minutes or until edges are light golden brown. Using handle of wooden spoon, make indentation in center of each cookie. Cool 1 minute; remove from cookie sheet to cooling racks. Cool completely, about 20 minutes.
- Meanwhile, in microwavable bowl, microwave caramels and half-and-half uncovered on High 1 to 2 minutes, stirring once, until caramels are melted. Spoon about 1 teaspoon caramel into indentation of each cookie. Cool 15 minutes.
- Drizzle with melted chocolate; sprinkle with salt. Let stand about 15 minutes or until chocolate is set.
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Per Serving: 155 calories; 6.8 23 1.7 5 159 Full nutrition
ReviewsRead all reviews 3
Really good cookies. The caramel stays soft, and the cookies stayed crisp. I used a tablespoon-size cookie scoop, but I would use a smaller size next time as they are very rich. I’m making them ...