• Ingredients
  • 1 cup butter or margarine, softened
  • 1 cup white sugar
  • 1 cup packed brown sugar
  • 2 eggs
  • 2 teaspoons vanilla extract
  • 2 1/4 cups all-purpose flour
  • 3/4 cup unsweetened cocoa powder
  • 1 teaspoon baking soda
  • 1 cup chopped pecans, divided
  • 1 tablespoon white sugar
  • 5 rolls chocolate-covered caramel candies


  • In a large bowl, cream together the butter, 1 cup white sugar, and brown sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla. Combine the flour, cocoa, and baking soda; stir into the sugar mixture until well blended. Stir in 1/2 cup of the pecans. Cover, and refrigerate dough for 1 hour, or until firm.
  • Preheat oven to 375 degrees F (190 degrees C). In a shallow bowl, combine the remaining 1/2 cup pecans and 1 tablespoon of sugar; set aside.
  • Press 1 tablespoon of cookie dough around each chocolate coated caramel, forming a ball. Dip one side of each ball into the pecan mixture; and place pecan side up, 2 inches apart on ungreased baking sheets.
  • Bake for 8 minutes in the preheated oven (the cookies will look soft). Cool on the pans for one minute before removing to wire racks to cool completely.

Nutritional Information

Amount Per Serving  Calories: 241 | Total Fat: 10.7g | Cholesterol: 39mg Powered by ESHA Nutrient Database Nutritional Information Caramel Pecan Cookies Servings Per Recipe: 24 Amount Per Serving Calories: 241

  • Total Fat: 10.7g
  • Cholesterol: 39mg
  • Sodium: 135mg
  • Total Carbs: 35.3g
  •     Dietary Fiber: 1.3g
  • Protein: 2.9g