Chocolate Pecan Caramel Cookies

cookies Mar 12, 2024
Chocolate pecan caramel cookies on beige and brown floral plate

Pecans and chocolate just go together...when you know you know am I right!

But add a little extra layer of delicious gooeyness and you'll soon discover that these Chocolate Pecan Caramel Cookies are next level.

Now even through brown food can be tricky to photograph...even I have to admit I did a crappy job of photographing these cookies.

In my defence though, I was visiting my Mum in QLD and baking in my caravan with 38 degree heat outside. And to get a decent photo...you have to use natural light, and for me that meant stepping outside my airconditioned comfort.

After 5 minutes in the tropics...let's just say I was not willing to suffer for my art! 🤣

So..even though the photos of these are not overly appealing you just have to make them

They are soooo delish!!

Even my Mum said so and Mums are always right...right!

I had a tin of dulce de leche I had previously made in my cupboard so I used that.

However, feel free to purchase a can of Neste Top 'n' fill if you're short on time, but if you want to make your own and save a few dollars along the way, check out my blog to make your own Dulce De Leche HERE

But I have to admit, even without adding the caramel these were still super yummy, just a little drizzle of chocolate and away you go, so if you want to skip the caramel part then go right ahead.

Mind you...next time I'm going to add the caramel as well as topping them off with the chocolate too, I mean why not!!

 

Chocolate Pecan Caramel Cookies

Makes approximately 35 cookies

Ingredients

  • 100g dark chocolate, finely chopped
  • 125g unsalted butter
  • 110g caster sugar
  • 1 large egg (50g cracked weight), lightly beaten
  • 150g finely chopped pecans
  • 150g plain flour
  • ½ teaspoon baking powder
  • ¼ teaspoon fine sea salt
  • 2 teaspoons cinnamon, ground
  • 50g Nestle Top ‘n’ Fill Caramel, or homemade Dulce De Leche
  • 35 whole pecans, approx. 70g

 

Method

  1. Preheat oven to 180°C and line 2 baking trays with baking paper.
  2. In a medium mixing bowl, whisk together the flour, baking powder, cinnamon and salt then set aside.
  3. Place the chocolate into a microwave proof bowl. Cook for 30 seconds then stir. Microwave for a further 30 seconds, stir and if needed continue in 10 second increments stirring in between. When the chocolate is mostly melted and only a few tiny pieces remain, stop microwaving and set aside at room temperature; the last few pieces will melt. Allow it to cool but not set.
  4. You can also melt the chocolate using a double boiler method. Fill a saucepan with approx. 5cm of water and bring it to a simmer. Place the chocolate into a heat proof bowl that fits over the opening of the saucepan and stir until the chocolate has melted. Allow to cool but not set.
  5. In a large mixing bowl, add the sugar and butter and beat until light and fluffy, approx. 3 minutes.
  6. Add a little of the egg at a time and continue to beat until incorporated.
  7. Add the cooled melted chocolate and beat until combined.
  8. Add the pecans and stir through.
  9. Add half of the flour mixture and fold through, then add the remainder folding until all visible flour has been absorbed into the mixture. Do not overbeat.
  10. Roll 2 teaspoons of mixture into balls and place onto the prepared trays leaving approx. 5cm between each.
  11. Flatten each ball slightly and using the back of a round teaspoon measure, make an indentation on the surface the full depth of the spoon.
  12. Fill with a teaspoon of caramel and place a pecan over the top. If you want a neater appearance, use a piping bag to fill the indentations with the caramel.
  13. Bake for 12 minutes. If baking 2 trays at a time be sure to rotate the trays from top to bottom so they bake evenly. You may also need to bake them for a little longer.
  14. Transfer to a cooling rack and allow to cool completely before storing.

If desired drizzle some melted chocolate over the top of each cookie.

Store in an airtight container at room temperature for up to 3 days. 

 

 


I hope you enjoy this recipe, and as always, if you have any questions at all just let me know at [email protected]

Happy Baking!


 

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