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Prep Time: 40 Minutes Cook Time: 0 Minutes |
Ready In: 40 Minutes Servings: 48 |
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My fun little chocolate chip cookies will be a hit with kids and adults alike. You can coat the caramel with your favorite type of nut, sprinkles or mini chips. I am often requested to brings these to parties.Tammy Daniels, Batavia, Ohio Ingredients:
1/2 cup butter, softened |
1/4 cup confectioners' sugar |
1/4 cup packed brown sugar |
1/4 teaspoon salt |
1 egg |
1/2 teaspoon vanilla extract |
2 cups king arthur unbleached all-purpose flour |
1/2 cup miniature semisweet chocolate chips |
48 round toothpicks |
1 package (11 ounces) kraft caramel bits |
2 tablespoons water |
1 cup finely chopped pecans |
Directions:
1. In a large bowl, cream the butter, sugars and salt until light and fluffy. Beat in egg and vanilla. Gradually add flour and mix well. Stir in chips.
2. Shape into 1-in. balls; place 2 in. apart on greased baking sheets. Bake at 350° for 10-12 minutes or until set. Immediately insert a round toothpick in center of each cookie. Remove to wire racks to cool completely.
3. In a small saucepan, combine caramels and water. Cook and stir over medium-low heat until smooth. Holding a cookie by the toothpick, dip cookie in caramel mixture, turning to coat. Allow excess to drip off. Immediately dip the bottom and sides in pecans.
4. Place on waxed paper. Repeat with remaining cookies, caramel mixture and pecans. Let stand until set. Yield: 4 dozen.
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