Sunday, December 22, 2013
12 Days of Christmas Cookies Day 5: Double Chocolate Caramel Pecan Cookies
I only have two more days of work until I can FINALLY relax and enjoy my Christmas vacation! I am starting to see the light at the end of this tunnel! What a week it has been, I don't know if it's because I have been so caught up in work or because it's a whopping 83 degrees here in Florida but man, Christmas sure snuck up on me this year. I must admit I'll be happy when all the holiday crowds die down and business goes back to normal, but until then I will cherish every moment of free time I will have these upcoming days, during said time I plan on:
-Hitting up some bike trails
-Hopefully explore a magical snow covered forest in Charleson
-Eat all the things from all the places
-Drinking endless amounts of mochas, frappes, lattes, etc.
-Sweaters. Sooo many cozy sweaters.
-Use every once of willpower I have not to eat all of these cookies in one sitting. Yeah, we have a problem.
These cookies have always been a must around our house for the holiday season, but I warn you, they are VERY dangerous. I know people always say that about a recipe on the internet, "these cookies are so good, these are the best ever, blah, blah" but I don't think you quite understand what you are dealing with here. Imagine a cookie that encompasses a warm, chewy, indulgent snickers bar but 1,000 times better! These miggghhht require a tad bit more effort than your usual cookie recipe but man, are they worth it!
Just a little tip: For maximum tastiness, heat in the microwave for about 10 min before absolutely devouring.
Double Chocolate Caramel Pecan Cookies
2 and 3/4 cups AP flour
3/4 cup unsweetened coco powder
1/2 tsp baking powder
1/2 tsp baking soda
1 cup (2 sticks) butter, softened
1 and 1/2 cups packed light brown sugar
1/2 cup plus 1 TBS sugar, divided
1 tsp vanilla
1 cup chopped pecans (for topping)
1 package (9oz.) chocolate covered caramel candies, I used Rolos
1.Preheat oven to 375 degrees F. Combine flour, coco powder. Preheat oven to 375°F. Combine flour, cocoa, baking powder and baking soda in medium bowl; set aside.
2.Beat butter, brown sugar and 1/2 cup granulated sugar with electric mixer at medium speed until light and fluffy; beat in eggs and vanilla.
3.Gradually add flour mixture and 1/2 cup pecans; beat well.Cover dough; refrigerate 15 minutes or until firm enough to roll into balls.
4.Place remaining 1/2 cup pecans and 1 tablespoons sugar in shallow dish. Roll tablespoonful of dough around 1 caramel candy, covering completely; press one side into nut mixture. Place, nut side up, on ungreased cookie sheet. Repeat with additional dough and candies, placing 3 inches apart.
5.Bake 10 to 12 minutes or until set and slightly cracked. Let stand on cookie sheet 2 minutes. Transfer cookies to wire rack; cool completely.
Note: I have also decorated these cookies with drizzled white chocolate but I think they look just as good without it.