email this pageIngredients
2 cups all-purpose flour
¼ teaspoon salt
1 cup (2 sticks) unsalted butter, softened
2⁄3 cup firmly packed light brown sugar
1 egg
1 teaspoon vanilla extract
1 cup pecans, lightly toasted and very finely ground
18 to 20 caramel candies, cut in half
2 tablespoons whole milk
1 cup chopped bittersweet chocolate or semisweet chocolate morsels (at least 60% cocoa)
2 to 3 tablespoons large crystal sea salt or fleur de sel, as needed
Instructions
¼ teaspoon salt
1 cup (2 sticks) unsalted butter, softened
2⁄3 cup firmly packed light brown sugar
1 egg
1 teaspoon vanilla extract
1 cup pecans, lightly toasted and very finely ground
18 to 20 caramel candies, cut in half
2 tablespoons whole milk
1 cup chopped bittersweet chocolate or semisweet chocolate morsels (at least 60% cocoa)
2 to 3 tablespoons large crystal sea salt or fleur de sel, as needed
1. Combine flour and salt in bowl; set aside.
2. Cream butter and sugar with a mixer until light and fluffy. Add egg and vanilla; beat to blend. Add flour mixture in batches, mixing between each. Stir in ground pecans. Cover and chill dough until firm.
3. Preheat oven to 350F.
4. Roll dough into 1-inch balls with floured hands. Place on baking sheet and flatten slightly. Bake 13 to 15 minutes.
5. Cool on pan 2 to 3 minutes. Remove cookies from pan; cool on wire racks.
6. Combine caramel candies and milk in a saucepan; cook over low heat, stirring frequently, until caramels melt. Drizzle over cookies with a spoon.
7. Place chocolate in plastic bag in a bowl; heat on medium at 30-second intervals in microwave. Massage between intervals until chocolate melts. Cut a small hole in bottom corner of bag; drizzle chocolate across each cookie. Sprinkle with sea salt. Let sit until chocolate is firm. Makes about 3 dozen.
Recipe Courtesy of the Amrican Dairy Farmers, Relish Cooking With Kids, "Play Dough," December 2007.
Nutritional Information
2. Cream butter and sugar with a mixer until light and fluffy. Add egg and vanilla; beat to blend. Add flour mixture in batches, mixing between each. Stir in ground pecans. Cover and chill dough until firm.
3. Preheat oven to 350F.
4. Roll dough into 1-inch balls with floured hands. Place on baking sheet and flatten slightly. Bake 13 to 15 minutes.
5. Cool on pan 2 to 3 minutes. Remove cookies from pan; cool on wire racks.
6. Combine caramel candies and milk in a saucepan; cook over low heat, stirring frequently, until caramels melt. Drizzle over cookies with a spoon.
7. Place chocolate in plastic bag in a bowl; heat on medium at 30-second intervals in microwave. Massage between intervals until chocolate melts. Cut a small hole in bottom corner of bag; drizzle chocolate across each cookie. Sprinkle with sea salt. Let sit until chocolate is firm. Makes about 3 dozen.
Recipe Courtesy of the Amrican Dairy Farmers, Relish Cooking With Kids, "Play Dough," December 2007.
Per cookie: 150 calories, 9g fat, 2g prot., 16g carbs., 0g fiber, 510mg sodium.
