Name: Caramel Cookie Pops
Prep time: 15 min
Cook time: 15 min
Yield: 48
Ingredients: Butter, softened - ½ cup; Confectioners' sugar - ¼ cup; Packed brown sugar - ¼ cup; Salt - ¼ teaspoon; Egg - 1; Vanilla extract - ½ teaspoon; All-purpose flour - 2 cups; Miniature semisweet chocolate chips - ½ cup; Round wooden toothpicks - 48; Finely chopped pecans - 1 cup; Caramel bits (such as Kraft®) - 1 (11 ounce) package; Water - 2 tablespoons

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

Ingredients for - Caramel Cookie Pops

1. Butter, softened - ½ cup

2. Confectioners' sugar - ¼ cup

3. Packed brown sugar - ¼ cup

4. Salt - ¼ teaspoon

5. Egg - 1

6. Vanilla extract - ½ teaspoon

7. All-purpose flour - 2 cups

8. Miniature semisweet chocolate chips - ½ cup

9. Round wooden toothpicks - 48

10. Finely chopped pecans - 1 cup

11. Caramel bits (such as Kraft®) - 1 (11 ounce) package

12. Water - 2 tablespoons

How to cook deliciously - Caramel Cookie Pops

1. Stage

Preheat oven to 350 degrees F (175 degrees C). Grease baking sheets.

2. Stage

Beat butter, confectioners' sugar, brown sugar, and salt together in a bowl until light and fluffy. Add egg and vanilla extract; beat until smooth. Gradually beat flour into butter mixture until dough is smooth; stir chocolate chips into dough.

3. Stage

Shape dough into 1-inch balls and place 2-inches apart on prepared baking sheets.

4. Stage

Bake until cookies are set, 10 to 12 minutes. Immediately press a round toothpick into the center of each cookie; remove to wire racks to cool completely.

5. Stage

Place pecans in a shallow bowl. Line a flat work surface with a sheet of waxed paper.

6. Stage

Stir caramels and water together in a saucepan over medium-low heat until caramels melt and mixture is smooth, 3 to 5 minutes.

7. Stage

Hold a cookie by the toothpick and dip it into the caramel mixture, turning to coat completely. Remove from caramel and let any excess caramel drip off into the saucepan. Immediately dip the bottom and sides of each caramel-coated cookie into pecans. Transfer to wax paper to cool until set. Repeat with remaining cookies.