Chocolate Caramel Drizzles

If you haven’t made these before, they are a fabulous addition to your annual Christmas cookie list. We started making these a few years ago and they have become a staple in our recipe repertoire. They are chewy on the inside, crunchy on the outside, and decked out in chocolate. Chocolate Caramel Drizzles are every bit as delicious as they look!

Happy Baking!

Ingredients:

• ⅔ Cup Sugar

• ½ Cup butter or margarine softened

• 1 egg, separated

• 2 tbsp milk

• 1 tsp vanilla

• 1 cup all-purpose flour

• ⅓ cup cocoa powder

• ¼ tsp salt

• 1 cup finely chopped pecans

• Caramel filling

• ½ cup semi-sweet chocolate chips

• 1 tbsp shortening

Directions:

• In a small mixer bowl, beat sugar, butter, egg yolk, milk, and vanilla until blended

• Stir together flour, cocoa powder, and salt in a separate bowl

• Blend dry ingredients into the butter mixture

• Chill dough for at least 1 hour until firm enough to handle

When you are ready to bake:

• Preheat the oven to 350 degrees and lightly grease cookie sheets

• Beat egg white slightly

• Shape dough into 1-inch balls. Dip each ball into egg white and then roll in pecans to coat

• Place dough balls 1 inch apart on the prepared cookie sheet

• Press your thumb gently in the center of each ball to create a small well

• Bake for 10-12 minutes or until set

• While the cookies are baking prepare the caramel filling: in a small saucepan combine 15-20 unwrapped caramels and 3 tbsp of whipping cream. Cook over low heat, stirring frequently until the caramels are melted and the mixture is smooth.

  • If you like a thinner caramel consistency add an extra teaspoon or two of whipping cream

• Once the cookies are out of the oven and before they fully cool, press the center of each cookie again with your thumb to maintain the indentation. Immediately spoon roughly ½ teaspoon of caramel filling into the center of each cookie. Carefully move cookies to wire racks to cool completely.

• In a small microwave-safe bowl, combine chocolate chips and shortening. Microwave on high for 1 minute or until softened. Stir, then allow to stand for several minutes to finish melting, stir until smooth.

• Place waxed paper under wire racks with cookies. Drizzle chocolate mixture over the top of the cookies

Tips and Tricks:

• We recommend using special dark chocolate cocoa, its slight bitterness balances beautifully with the sweet caramel

• We also recommend buying pre-chopped pecan cookie pieces at your local grocery store to make your life a little easier

• For easier mixing, be sure to sift your cocoa powder before adding it to your dry ingredients

• If you prefer not to use your thumb to create the cookie well, you can also use your knuckle or the bottom of a wooden spoon

Yields: about 3 dozen cookies

Total Cookie Count for the Season: 316