Chocolate pecan shortbread with a soft caramel center.
Prep Time45mins
Cook Time20mins
Servings: 72cookies
Ingredients
1½cupsbuttersoftened
1cupgranulated white sugar
1egg
1tsppure vanilla extract
3cupsall-purpose flour
½cupunsweetened baking cocoa
12ozmini-semisweet chocolate chips
1cuppecanschopped and toasted
1bottlecaramel ice cream toppingonly about half the bottle is used
4-6ozdark and white chocolate candy coating
Instructions
Preheat oven to 350.
Cream butter and sugar together.
Beat in egg and vanilla.
In a separate bowl, whisk together flour and baking cocoa.
Add flour mix to wet mixture.
Stir in chocolate chips and pecans.
Form dough into 1-inch balls. Place 2 inches apart on parchment lined baking sheet.
Using the end of a wooden spoon or your thumbs, make an indentation in the middle of each ball. Use your fingers to smooth out any cracks. Be sure to not poke your hole through the bottom of the cookie.
Fill each cookie halfway full with caramel topping.
Bake for 15-18 minutes or until caramel is very bubbly and the cookie are set.
Cool on pan for 5 minutes before removing to wire racks to finish cooling.
Drizzle cooled cookies with dark and white chocolate coating.