Hot from the oven, these chocolate-pecan cookies are topped with a chocolate-coated caramel candy that’s sure to please the sweetest sweet tooth.
Original recipe makes 48 cookies
Ingredients
Crisco® Original No-Stick Cooking Spray
5 ounces unsweetened baking chocolate
1/4 cup butter
1 (14 ounce) can Eagle Brand® Sweetened Condensed Milk
2 (7.4 ounce) packages Martha White® Chocolate Chip Muffin Mix
2/3 cup chopped pecans
48 foil-wrapped chocolate covered caramel candies, unwrapped
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PREP
20 mins
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COOK
10 mins
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READY IN
1 hr
Directions
- Heat oven to 350 degrees F. Coat large baking sheet with no-stick cooking spray. Microwave chocolate and butter in uncovered large microwave-safe bowl on HIGH for 2 minutes or until butter is melted. Stir until chocolate is completely melted and smooth. Stir in sweetened condensed milk. Stir in muffin mix until completely blended.
- Roll tablespoonfuls of dough into balls. Dip bottoms into pecans. Place on baking sheet with nut side up, 2 inches apart. Bake 7 to 8 minutes or just until cookies look slightly crackled and centers are still soft. Immediately press a caramel candy into center of each cookie. Remove to wire rack. Swirl caramel candy gently with knife while candy is warm, if desired. Cool completely.
Nutrition
Calories: 113 kcal
Carbohydrates: 10.1 g
Cholesterol: 5 mg
Fat: 5.9 g
Fiber: 1.2 g
Protein: 1.4 g
Sodium: 73 mg