Godiva Chocolate Pecan Caramel Cookies Recipes

SALTED CARAMEL CHOCOLATE PECAN COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line 3 to 4 baking sheets with parchment paper.
• Beat butter and sugar together in a bowl using an electric mixer until pale and fluffy. Beat in vanilla extract. Reduce mixer speed to low and gradually beat in flour and 1/2 teaspoon salt. Press dough together in plastic wrap; roll dough into 1 1/2-inch balls.
• Place beaten eggs in one small dish and pecans in another dish. Dip each dough ball into the eggs and roll in pecans. Place dredged balls on the prepared baking sheets; press your thumb into the center of each ball.
• Bake in the preheated oven for 10 minutes. Press each cookie again, with a spoon. Return to the oven and continue baking until golden, about 10 minutes more. Cool on wire racks.
• Combine caramels and heavy cream in a small saucepan over low heat. Cook, stirring constantly, until caramels are melted and mixture is smooth, 4 to 6 minutes. Spoon the mixture into the thumbprints of the cookies and sprinkle with sea salt.
• Melt chocolate chips in a microwave-safe bowl in 15-second intervals, stirring after each melting, 1 to 3 minutes. Stir in oil. Drizzle chocolate over the cookies.

CARAMEL-CHOCOLATE PECAN COOKIES

Steps:

• Heat oven to 375°F. In food processor, place 2/3 cup pecans. Cover; process until finely ground. In large bowl, beat ground pecans, cookie mix, butter and egg with electric mixer on medium speed until soft dough forms.
• Shape dough into 24 (1-inch) balls. Place on ungreased cookie sheet. Place 1 pecan half on top of each ball.
• Bake 10 minutes or until golden. Remove from cookie sheet to cooling rack; cool completely.
• In medium microwavable bowl, microwave caramels and whipping cream uncovered on High 1 to 2 minutes, stirring every 30 seconds, until caramels are melted and mixture is smooth. In small microwavable bowl, microwave chocolate chips uncovered on High 1 minute, stirring once, until softened and chips can be stirred smooth. Drizzle caramel mixture and melted chocolate over cookies. Sprinkle with salt.

CARAMEL PECAN COOKIES

Steps:

• For crust:.
• Grease a 9 x 13 baking pan, then line with foil, leaving 2 inch overhang on both ends. Then grease foil.
• Mix flour, baking powder, and salt in small bowl.
• Beat together butter and sugar in large bowl at medium to high speed with mixer until pale and fluffy, about 3-5 minutes.
• Beat in egg and vanilla.
• Reduce to low speed and add flour mixture and mix until just combined.
• Press dough evenly onto bottom of prepared baking pan, if necessary use plastic wrap on top of dough to prevent sticking to fingers.
• Chill until firm about 20 minutes.
• While crust chills, preheat oven to 375 degrees.
• Bake crust until golden brown, about 30 minutes.
• Cool on rack for about 20 minutes and prepare topping.
• For Topping:.
• Cook sugar in heavy saucepan over moderate heat, undisturbed until it begins to melt.
• Continue to cook, stirring occasionally with fork, until sugar is melted to 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 about 2 hours or so.
• Run heavy knife under hot water, wipe dry, then cut confection into 2 inch triangles, diamonds, or squares.