Ingredients
- 1/2 cup light brown sugar
- 1/2 cup granulated sugar
- 1/2 cup unsalted butter, room temperature
- 1 large egg
- 1 teaspoon vanilla extract
- 1 1/2 cups sifted all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 3 ounces chopped dark chocolate (recommended: 2 (1.5 ounce) Godiva Dark Chocolate Bars)
- 1/2 cup chopped pecans
- 18 pieces chocolate or vanilla caramels (recommended: Godiva chocolate or vanilla caramels)
Directions
Special Equipment: 1 (2-ounce) ice cream scoop, 1 or 2 half-sheet pans, parchment paper
Preheat the oven to 375 degrees F.
In a large mixing bowl, cream the sugars and butter together until fluffy, using either an electric mixer or by hand. When mixture is light and fluffy, add egg, and beat to incorporate. Add vanilla and beat to incorporate.
In another bowl, sift together the flour, baking soda, and salt. Add dry ingredients slowly to butter mixture and mix to thoroughly combine until a soft dough is formed. Stir in chopped chocolate and pecan pieces until blended.
With a (2-ounce) ice cream scoop, scoop cookie dough and place 1 caramel into the bottom of each cookie, using extra dough to cover the caramel so that it is not visible. Lightly press each cookie onto the sheet pan or baking sheet, in rows of 3 by 4. Repeat until no dough remains. Bake for 10 to 12 minutes, or until cookies are golden on top. More baking time may be needed, depending on your oven.
* Guest Recipe
A viewer or guest of the show, who may not be a professional cook, provided this recipe. The Food Network Kitchens have not tested this recipe and therefore cannot make representation as to the results.
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By rparker06@live.com
Jacksonville, FL
on June 20, 2012
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Loved the cookies... they turned out absolutely delicious. I read a few reviews before baking mine and saw that a few people had trouble with the caramel in them. I have experienced difficulty baking with caramel for previous recipes (especially sticking to the pan, so I decided to play it safe and adjust the recipe a bit. I did use the caramel squares. I used kitchen shears to cut them into small pieces. They worked perfectly that way! Also-- everyone said that their cookies flattened a lot (which is actually what I was going for-- large, flat, and perfectly round cookies. However, my dough did not flatten at all and actually puffed up a lot. They would have worked best as small puffy little guys. In the future, I plan to use more chocolate, more nuts, and more caramel. And bigger chunks of everything. Great recipe, easy to follow!
By deananicole
Reston
on January 09, 2011
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Ok, so I attempted to make these for christmas and I take full responsibility for ruining them. Do not make the same mistake that I did and buy the little square hard baking carmels that would woud melt to make a carmel sauce! This recipe calls for something like rolos, not strait carmel! Everything accept the middle of the cookie turned out good which is why I gave it 4 stars, but just be sure you buy a choclate covered soft carmel for the center!! Hard carmel does not turn out well!!
By Marlene's Ultim...
Portland, Oregon
on May 06, 2010
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Made them for a fundraiser at work.. I used the mini muffin tins which worked great and the rolos. Only thing I would change is the cooking time. I baked them for 10 minutes and they were too crunchy. Next time I will bake for 8 minutes for a little chewy texture.
Read all 15 reviews