Caramel Pecan Cookie Recipe

Written by Pam Published on December 2, 2019

Christmas is my favorite time of the year. I love decorating and visiting friends and family I rarely see. But, most of all, I enjoy baking. This is the time of year I can make as many sweet treats as I want with no guilt. Someone is always willing to take them off my hands. I can eat one or two and then give them as gifts or take them to various holiday activities. While I have classic family favorites I make every year, I like to try new recipes. This year, I adapted a recipe called Caramel Pecan Treasures that I found in a Taste of Home Christmas Cookies and Candies Cookbook. In other words, I simplified it and substituted ingredients. This Caramel Pecan cookie recipe has been a hit with my family and was devoured when I took them to a local newsroom when I taped a Thanksgiving segment. Hopefully, your family will enjoy them as much as mine did!
Caramel Pecan Cookies Recipe

Caramel Pecan Cookies Recipe

These cookies take a little time to make because they need to be chilled. The original recipe didn’t include a chilling time and the cookies were too runny. I also bake them in muffin cups so they won’t spread. Just spray the pans with cookie spray before you begin and be sure the oven is preheated!
Caramel-Pecan-Cookies-REcipe

Printable Recipe:

Caramel Pecan Cookie Recipe

Recipe Type: dessert

An easy, versatile cookie recipe. Substitute gluten-free flour to make these gluten-free or switch the candies to give it a whole new flavor. The dough does need an hour of chilling time so plan ahead.

Ingredients

1 cup butter, softened
3/4 cup packed brown sugar
1 teaspoon vanilla extract
1 3/4 cup all-purpose flour
1/2 teaspoon baking powder
30 chocolate caramel candies (like Rollos)
3/4 cup toasted pecans

Instructions

In a large bowl, mix butter and brown sugar until the mixture is creamy.
Stir in vanilla.
In a medium bowl, combine the flour and baking powder.
Add the flour mixture, a small amount at a time, beating well after each addition.
Place the dough in the fridge and allow to chill for one hour.
Unwrap caramel candies and set aside.
Toast pecans by spreading them across a baking sheet and placing in a 350 degree oven for three-to-five minutes, stirring once. Remove the pecans from the oven and allow to cool.
Spray muffin tins with cooking spray. Place a small ball of dough into each cup and press until the dough covers the bottom of the muffin cup.
Bake in a preheated 350-degree oven for about 5 minutes. The dough will still be soft, but brown.
Remove from the oven and immediately place one Rollo candy in the center of each cookie.
Sprinkle each cookie with the toasted pecans and allow the cookie to cool.

Cooking Tips

*You can make these cookies gluten-free by substituting a gluten-free baking mix. I recommend Bob’s Red Mill 1 to 1 Baking Flour. It’s the brand we use in our kitchen and it has always worked well for us.
*You can substitute another type of candy if you prefer. These would taste great with mini peanut butter cups too.
*You can remove these from the muffin pans while they are warm or while they are cool, although the edges seem to break more often if you remove them when they are hot.
Caramel-Pecan-Cookies-Recipe