Salted Caramel Chocolate Chip Cookies

(12)
10 reviews.
  • 35 min prep time
  • 1 hr 5 min total time
  • 7 ingredients
  • 24 servings

Ingredients

1
roll (16.5 oz) Pillsbury™ refrigerated chocolate chip cookies
1/3
cup all-purpose flour
1/2
cup finely chopped pecans
24
caramels, unwrapped (from 14-oz bag)
2
tablespoons half-and-half
1/3
cup semisweet chocolate chips, melted
1
teaspoon coarse sea salt

Directions

  1. 1 Heat oven to 350°F. In large bowl, break up cookie dough. Stir or knead in flour until well blended. Shape tablespoonfuls of dough into balls; roll in pecans, pressing into dough. Place 1 inch apart on ungreased cookie sheets.
  2. 2 Bake 12 to 16 minutes or until edges are light golden brown. Using handle of wooden spoon, make indentation in center of each cookie. Cool 1 minute; remove from cookie sheet to cooling racks. Cool completely, about 20 minutes.
  3. 3 Meanwhile, in microwavable bowl, microwave caramels and half-and-half uncovered on High 1 to 2 minutes, stirring once, until caramels are melted. Spoon about 1 teaspoon caramel into indentation of each cookie. Cool 15 minutes.
  4. 4 Drizzle with melted chocolate; sprinkle with salt. Let stand about 15 minutes or until chocolate is set.

Notes

Notes









Tips

Nutrition Information

Recipe Step Photos

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