Best Caramel Pecan Crunch Cookies Recipes

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CARAMEL PECAN COOKIES



Caramel Pecan Cookies image

These are very good, kids of all ages love them!

Provided by DeeDee

Categories     Desserts     Nut Dessert Recipes     Pecan Dessert Recipes

Time 1h33m

Yield 24

Number Of Ingredients 11

1 cup butter or margarine, softened
1 cup white sugar
1 cup packed brown sugar
2 eggs
2 teaspoons vanilla extract
2 ¼ cups all-purpose flour
¾ cup unsweetened cocoa powder
1 teaspoon baking soda
1 cup chopped pecans, divided
1 tablespoon white sugar
5 rolls chocolate-covered caramel candies

Steps:

  • In a large bowl, cream together the butter, 1 cup white sugar, and brown sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla. Combine the flour, cocoa, and baking soda; stir into the sugar mixture until well blended. Stir in 1/2 cup of the pecans. Cover, and refrigerate dough for 1 hour, or until firm.
  • Preheat oven to 375 degrees F (190 degrees C). In a shallow bowl, combine the remaining 1/2 cup pecans and 1 tablespoon of sugar; set aside.
  • Press 1 tablespoon of cookie dough around each chocolate coated caramel, forming a ball. Dip one side of each ball into the pecan mixture; and place pecan side up, 2 inches apart on ungreased baking sheets.
  • Bake for 8 minutes in the preheated oven (the cookies will look soft). Cool on the pans for one minute before removing to wire racks to cool completely.

Nutrition Facts : Calories 272.5 calories, Carbohydrate 35.9 g, Cholesterol 37.1 mg, Fat 14 g, Fiber 1.7 g, Protein 3.3 g, SaturatedFat 7 g, Sodium 135.3 mg, Sugar 24.6 g

CARAMEL PECAN COOKIES



Caramel Pecan Cookies image

Categories     Cookies     Bake     Christmas     Pecan     Fall     Winter     Gourmet

Yield Makes 3 to 4 dozen cookies

Number Of Ingredients 9

For crust
Ingredients for basic butter cookies
For caramel pecan topping
1 1/2 cups sugar
1 cup heavy cream
3/4 stick (6 tablespoons) unsalted butter, cut into bits
1 teaspoon vanilla
1/2 teaspoon salt
2 cups pecans (1/2 lb), toasted , cooled, and coarsely chopped

Steps:

  • Make crust:
  • Grease a 13- by 9-inch metal baking pan, then line with foil, leaving a 2-inch overhang on both ends, and grease foil.
  • Follow recipe for basic butter cookies to make dough (do not chill), then press dough evenly onto bottom of baking pan, using plastic wrap on top to prevent dough from sticking to your fingers, and chill until firm, about 20 minutes.
  • While crust chills, put oven rack in middle position and preheat oven to 375°F.
  • Bake crust until golden brown, about 30 minutes. Cool in pan on a rack 20 minutes. (Leave oven on.)
  • Make topping while crust cools:
  • Cook sugar in a 2 1/2- to 3-quart heavy saucepan over moderate heat, undisturbed, until it begins to melt. Continue to cook, stirring occasionally with a fork, until sugar is melted to a deep golden caramel. Tilt pan and carefully pour in cream (caramel will harden and steam vigorously). Cook over moderately low heat, stirring, until caramel is dissolved. Remove from heat and stir in butter, vanilla, salt, and pecans.
  • Immediately spread topping over cooled crust and bake until bubbling, about 20 minutes. Cool completely in pan on rack, about 2 hours.
  • Run a heavy knife under hot water, then wipe dry and cut confection into 2-inch triangles, diamonds, or squares.

CARAMEL PECAN CRUNCH COOKIES



Caramel Pecan Crunch Cookies image

I created this recipe when I became highly addicted to the new Kellog's Fiber Plus cereal, "Caramel Pecan Crunch"... I took one bite and "mmmmm'd". I thought to myself, "self, this will make an amazing cookie"!! I played around and came up with a winner! Family loved it, (score), now co-workers... to quote one of my...

Provided by Didi Dalaba

Categories     Cookies

Time 50m

Number Of Ingredients 14

CARAMEL SAUCE
1 c packaged caramels w/ wrappings removed
6 Tbsp heavy cream, cold
CARAMEL PECAN CRUNCH COOKIES
2 c all purpose flour
2 tsp baking powder
1/2 tsp salt
1 tsp ground cinnamon
1/4 tsp ground cloves
2-1/2 c kellogg's caramel pecan crunch cereal
2/3 c milk
2/3 c butter
1 c sugar
2 eggs

Steps:

  • 1. In a glass bowl add caramels and cream and microwave on high in 10-12 second depending on your microwave) increments till liquified and smooth, stirring w/ a rubber spatuala every time you take out to stir. Once melted and smooth, set aside.
  • 2. Sift together; flour, baking powder, salt and spices. Set aside.
  • 3. Combine cereal with milk, stirring thoroughly to make sure the cereal has been thoroughly saturated with milk. Set aside.
  • 4. In a stand up mixer, or hand mixer and bowl, start by creaming butter; add sugar gradually, beating until fluffy. Add eggs and beat thoroughly.
  • 5. Add dry ingredients to creamed mixture.
  • 6. Alternate by adding wet (cereal/milk) mixture. Mixing until blended after each addition.
  • 7. Drop by slightly rounded teaspoonfuls (I used a melon ball scooper) onto greased or parchment paper lined or silicon pad (silicon pad in picture) cookie sheets
  • 8. Bake @ 375 for 10 minutes.
  • 9. Remove onto baking rack. Let cool a few minutes.
  • 10. Drizzle with Caramel Sauce. You can decorate with finely chopped pecans if you like. We liked that because it gave the cookies such a pretty look. Ennjoy!!

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