It has been really difficult to get these cookies made. I have been hiding these caramels from my family all over the house. It has been one heck of a battle to keep them out of the bag.
Luckily, I only needed 24 individual caramels, and there were many more in the bag. And once everyone had a bite of this warm, gooey cookie, they were also so glad I fought so hard to keep these candies hidden.
I am in love with crumbly texture cookies this holiday season, as well as cookies covered in powdered sugar. Those two qualities have been all the rage over here.
I have never been a “plain” caramel eater but I love caramel in a warm cookie, or caramel poured over ice cream or cake. It has to be in it’s gooey state for me to enjoy it.
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One tablespoon of dough surrounds these caramels perfectly. Don’t leave any peeking out or you will have some leakers.
Caramel-Nut Surprise Cookies
Ingredients
- 1 cup pecans
- 1/3 cup plus one Tablespoon granulated sugar
- 1 stick (8 Tablespoons) unsalted butter, sliced
- 1 teaspoon vanilla extract
- 1 cup flour
- 24 soft caramel candies
- 3/4 cup confectioners' sugar
Directions
- Preheat oven to 325 degrees F and cover two baking trays with parchment paper. With your food processor, pulverize the pecans and 1 Tablespoon granulated sugar for about 30 seconds. Transfer to a bowl.
- Pulse the butter, remaining granulated sugar and vanilla until combined. Add the flour and pulse to combine. Stir in pecan mixture.
- Roll 1 evened tablespoon dough around caramel candy while rolling into a ball, enclosing the caramel. Repeat with remaining dough and caramels. Place two inches apart on cookie tray, 12 per sheet. Bake one tray at a time in the middle of the oven for 15 minutes. Remove from oven and let cool for 10 minutes on the cookie tray and then coat in confectioners' sugar while still warm. Coat again before serving.
Who doesn’t love a good surprise inside their cookie?
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chris says
I am so glad I came across your blog, months ago!… You have renewed my interest in baking and cooking!!
Cathy says
So am I! Thanks for letting me know.
marla says
Between this gorgeous photo and the German Chocolate pancake photo earlier today…I just might be in heaven!
NancyC says
I love caramels, so I know I would love these! 🙂
Laura Dembowski says
I would love to find caramel hidden in my cookie. I bet the caramel and pecans go so well together too!
nicole @ I am a Honey Bee says
can’t wait to give these a try. I love mexican wedding cookies and these are a step up with a caramel!
Mira says
These look delicious! Quick question though: does the caramel stay gooey even after the cookies cool, or do they need to be served warm in order to achieve that texture on the inside?
Cathy says
Yes, they should be warmed up.
sky says
wondering if these were NOT served warm…. I have a cookie holiday ‘contest’ party… and these sound like a winner but mine will not be served hot ? any advice ? or another cookie suggestion ?
sky
Cathy says
I’d stick with warm with a cold glass of milk.