Ingredients

The following ingredients have 15 Servings
  • 1/2 cup unsalted butter at room temperature (1 stick)
  • 2/3 cup granulated sugar
  • 1/3 cup light brown sugar, packed
  • 1 large egg
  • 2 tablespoons milk
  • 1 tablespoon molasses
  • 1 teaspoon vanilla extract
  • 1 cup all-purpose flour
  • 1/2 cup cocoa powder
  • 1/4 teaspoon salt
  • 1/2 cup mini semi-sweet chocolate chips
  • 1 cup pecans roughly chopped
  • 14 soft caramel candies (I use Kraft)
  • 3 tablespoons heavy cream
  • 4 oz. semi-sweet chocolate chips or baking chocolate
  • 1 teaspoon shortening

Instruction

  • In a large bowl, mix together flour, cocoa, and salt; set aside.
  • In a hand or stand mixer, beat butter until creamy, add sugars and beat until light and fluffy, about 2 minutes. Add egg, milk, molasses, and vanilla; mix until incorporated. Reduce speed to low and add flour mixture until just combined.
  • Wrap dough in plastic wrap and refrigerate for 2 hours. After 2 hours, remove dough. (Let sit for a few minutes if its too hard to work with.)
  • Preheat oven to 350F degrees. Line baking sheets with nonslip mats or parchment; set aside.
  • Mix together the mini chocolate chips and pecan pieces in a small bowl. Roll chilled dough into 1-inch balls, then roll in chocolate chips/pecans, pressing them firmly into the dough. Place 10 balls per baking sheet (it makes a total of 30 cookies) about 2 inches apart.
  • Using a 1/2 teaspoon measuring spoon, make a slight indentation in the center of each dough ball.
  • Bake for 10 minutes then let cool on the pan for 10 minutes before transferring to cooling rack. Once cookies are transferred to rack, gently re-press the indentations.
  • While cookies are cooling, prepare the caramel filling by microwaving caramels and cream together in a small bowl until smooth, stirring every 30 seconds until melted, about 1-2 minutes.
  • Fill each indentation with about 1/2 teaspoon of the caramel.
  • To make the Chocolate Drizzle, microwave chocolate in a small bowl on 50% power, stirring every 30 seconds until melted. Stir in shortening. Transfer chocolate to a Ziploc bag, snip off a small corner and drizzle over cookies.