Caramel-Nut Surprise Cookies

I am in love with crumbly texture cookies this holiday season, as well as cookies covered in powdered sugar.

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By Cathy Pollak for Oneforthetable.com

It has been really difficult to get these cookies made. I have been hiding these caramels from my family all over the house. It has been one heck of a battle to keep them out of the bag.

Luckily, I only needed 24 individual caramels, and there were many more in the bag. And once everyone had a bite of this warm, gooey cookie, they were also so glad I fought so hard to keep these candies hidden.

I am in love with crumbly texture cookies this holiday season, as well as cookies covered in powdered sugar. Those two qualities have been all the rage over here.

I have never been a "plain" caramel eater, but I love caramel in a warm cookie, or caramel poured over ice cream or cake. It has to be in its gooey state for me to enjoy it.

One tablespoon of dough surrounds these caramels perfectly. Don't leave any peeking out or you will have some leakers.

Who doesn't love a good surprise inside their cookie?

Caramel-Nut Surprise Cookies

Makes 2 dozen.

1 cup pecans

1/3 cup plus one tablespoon granulated sugar

1 stick (8 tablespoons) unsalted butter, sliced

1 teaspoon vanilla extract

1 cup flour

24 soft caramel candies

3/4 cup confectioners' sugar

Preheat oven to 325 degrees F and cover two baking trays with parchment paper. With your food processor, pulverize the pecans and 1 Tablespoon granulated sugar for about 30 seconds. Transfer to a bowl.

Pulse the butter, remaining granulated sugar and vanilla until combined. Add the flour and pulse to combine. Stir in pecan mixture.

Roll 1 evened tablespoon dough around caramel candy while rolling into a ball, enclosing the caramel. Repeat with remaining dough and caramels. Place two inches apart on cookie tray, 12 per sheet. Bake one tray at a time in the middle of the oven for 15 minutes. Remove from oven and let cool for 10 minutes on the cookie tray and then coat in confectioners' sugar while still warm. Coat again before serving.

(Cathy Pollak runs a vineyard and winery in the Willamette Valley of Oregon. She lives with her husband and two sons. She shares her love of food and wine at noblepig.com. One for the Table is Amy Ephron's online magazine that specializes in food, politics, and love. http://www.oneforthetable.com/.)

(c) 2013, ONE FOR THE TABLE. DISTRIBUTED BY TRIBUNE CONTENT AGENCY, LLC.

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