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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 350 degrees. Line baking pans with Silpats (French nonstick baking mats); set aside.

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  • In a medium bowl, whisk together flour, cocoa powder, baking powder, and salt; set aside.

  • In the bowl of an electric mixer fitted with the paddle attachment, cream butter and sugars on medium speed for 1 minute. Beat in egg and vanilla. With the mixer on low speed, add the flour mixture and beat to combine.

  • Use a 1 1/4-inch ice-cream scoop to form a ball of dough. Place a pecan in the dough, pressing lightly to secure. Place the dough pecan side down onto the prepared baking sheet. Repeat with the remaining dough and pecans.

  • Using the back of a teaspoon or your thumb, create an indentation in the top of each cookie and fill with 1/4 teaspoon of chopped caramel. Bake until firm, about 15 minutes. Transfer cookies to a rack to cool completely.

Cook's Notes

Store in an airtight container for up to 3 days.

Reviews (4)

4 Ratings
  • 5 star values: 2
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
05/26/2017
This looks good...never mind the diet!
Rating: Unrated
03/15/2010
I always chuckle to myself when we are given the time to store any of the recipes...get real, many cookie jars have contents for more than a couple of days.....OR they don't last for a whole day!!! :We only eat one or two cookies at a time....can't ruin diet!!
Rating: Unrated
03/13/2009
Excellent!! I used Caramel Bits and they worked great!!
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Rating: Unrated
03/13/2009
Excellent!! I used Caramel Bits and they worked great!!