C Is For Crazy Caramel Cookies!

These simple cookies are full of caramel and chocolate goodness.  The actual cookie has oats and nuts which not only makes it semi healthy (I say semi because then you add the caramel and chocolate and cancel out any ounce of healthy it could have possibly had) and then baked to golden brown crisp perfection.  The inside is still thick and chewy, though! After that, you top with caramel, chocolate and then a light sprinkle of salt and you have a fancy cookie made in no time!
Check out what our friends over at Pillsbury had to say about this:

“Chocolate lovers won’t be able to resist these caramel-topped cookies drizzled with melted chocolate.”


Oh yea, we chocolate lovers definitely cannot resist these!  I could eat these at any time of day!




1 roll (16.5 oz) Pillsbury™ refrigerated chocolate chip cookies

1/3 cup Gold Medal all-purpose flour

½ cup finely chopped pecans

24 caramels, unwrapped (from 14-oz bag)

2 tablespoons Land O’ Lakes half-and-half

1/3 cup Hershey’s semisweet chocolate chips, melted

1 teaspoon coarse sea salt





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.

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.

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.

Drizzle with melted chocolate; sprinkle with salt. Let stand about 15 minutes or until chocolate is set.






Quick Tip: Store in an airtight container for up to a week

Thanks again to Pillsbury for this amazing recipe.

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