Delightful cookies with a caramel center and a nutty topping, perfect for any occasion.
Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
Using parchment paper prevents sticking and makes cleanup easier.
In a medium bowl, whisk together the flour, baking soda, and cocoa powder until well combined.
Sifting the dry ingredients ensures a smoother dough.
In a large bowl, beat the butter, granulated sugar, and brown sugar until light and fluffy.
Room temperature butter creams more easily with sugar.
Add the eggs and vanilla extract to the butter mixture and mix until fully incorporated.
Crack the eggs into a separate bowl first to avoid shell pieces.
Gradually add the dry ingredients to the wet ingredients, mixing until a dough forms.
Mix just until combined to avoid overworking the dough.
If the dough is sticky, refrigerate it for 30 minutes to make it easier to handle.
Chilling the dough also enhances the cookie's texture.
Take about a tablespoon of dough and wrap it around a caramel candy, ensuring it is completely covered.
Make sure the caramel is fully enclosed to prevent leakage during baking.
Combine the chopped pecans and sugar in a small bowl. Roll one side of each dough ball in the mixture.
Press the nut mixture gently to ensure it adheres well.
Place the dough balls, nut side up, on the prepared baking sheet, spacing them about 2 inches apart.
Spacing prevents the cookies from merging as they bake.
Bake in the preheated oven for 8-10 minutes, or until the cookies are set and slightly cracked.
Avoid overbaking to keep the caramel center gooey.
Let the cookies cool on the baking sheet for 2 minutes before transferring them to a cooling rack to cool completely.
Cooling on the sheet allows the cookies to firm up slightly before moving.
Continua nella nostra app per un'esperienza migliore
