Caramel Nut Chocolate Cookies

Name: Caramel Nut Chocolate Cookies
Yield: 1
Cuisine: Fusion
Ingredients: brown sugar; vegetable shortening; water; vanilla extract; eggs; flour; cocoa powder; baking soda; salt; chocolate chips (semi-sweet); pecans; caramels (candy squares)

YIELD

1 batch (4 dozen cookies)

PREP

15 min

COOK

18 min

READY

35 min

Ingredients

1 ½

CUPS BROWN SUGAR
firmly-packed *

⅔

CUP VEGETABLE SHORTENING
shortening *

TABLESPOON WATER

TEASPOON VANILLA EXTRACT

LARGE EGGS

1 ¾

CUPS ALL-PURPOSE FLOUR

⅓

CUP COCOA POWDER

TEASPOON BAKING SODA

TEASPOON SALT

OUNCES CHOCOLATE CHIPS (SEMI-SWEET)

CUP PECANS
chopped

X CARAMELS (CANDY SQUARES)
20 to 25 unwrapped and halved *

Directions

Pre-heat oven to 375℉ (190℃) (190C). Place sheets of foil on countertop for cooling cookies.
Combine brown sugar, shortening, water and vanilla in large bowl. Beat at medium speed of electric mixer until well blended. Beat eggs into creamed mixture.
Combine flour, cocoa, baking soda and salt. Mix into creamed mixture at low speed just until blended. Stir in chocolate chips.
Shape dough into 1¼ inch (3 cm) balls. Dip tops in chopped pecans. Place 2 inches (5 cm) apart on ungreased baking sheet. Press half caramel in center of each cookie.
Bake one baking sheet at a time at 375℉ (190℃) (190C) for 7 to 9 minutes, or until cookies are set. DO NOT OVERBAKE. Cool 2 minutes on baking sheet. Remove cookies to foil to cool completely.

Makes about 4 dozen cookies