Recipe courtesy of Jody Klocko
Godiva Chocolate Pecan Caramel Cookies
- Level: Easy
- Yield: 18 large cookies
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 18 servings
- Calories
- 179
- Total Fat
- 10
- Saturated Fat
- 5
- Carbohydrates
- 21
- Dietary Fiber
- 1
- Sugar
- 11
- Protein
- 2
- Cholesterol
- 24
- Sodium
- 89
- Total: 25 min
- Prep: 15 min
- Cook: 10 min
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.