Your mouth will be watering as you think about Megan’s Caramel Pecan Cookies.
- 1 c. butter, softened
- 1 c., 1 T. sugar, divided
- 1 c. packed brown sugar
- 2 eggs
- 2 t. vanilla
- 3 ¼ – 3 ½ c. all purpose flour
- 1 t. baking soda
- 1 c. chopped pecans, divided
- 1 package caramel apple wraps
Cream butter, 1 c. sugar and brown sugar. Add eggs and vanilla; mix well. Combine flour, cocoa and baking soda; add to the creamed mixture and beat just until combined. Stir in ½ c. pecans. Roll each caramel wrap into a ball about ½” in diameter.
Shape dough by tablespoonfuls around each caramel ball. In a small bowl, combine remaining pecans and sugar; dip each cookie halfway. Place with nut side up on ungreased baking sheets. Bake at 375° for 7-10 minutes or until top is slightly cracked. Cool for 3 minutes; remove to wire racks to cool completely.