Ingredients
1
roll (16.5 oz) refrigerated Pillsbury™ Chocolate Chip Cookie Dough
2/3
cup finely chopped pecans
1
cup semisweet chocolate chips
1/4
cup plus 2 tablespoons heavy whipping cream
1
tablespoon butter
30
pecan halves (about 1/2 cup)
12
caramels, unwrapped
Preparation
Heat oven to 350°F.
Shape cookie dough into 30 (1 1/4-inch) balls. Roll and slightly press balls into chopped pecans (do not flatten). Place 1 inch apart on ungreased cookie sheets.
Bake 9 to 13 minutes or until set and edges are light golden brown. Using back of round metal measuring teaspoon, make 1-inch indentation in center of each cookie. Cool 1 minute; remove to cooling racks. Cool completely, about 30 minutes.
In small microwavable bowl, microwave chocolate chips, 1/4 cup of the whipping cream and the butter uncovered on High 30 seconds. Stir; continue to microwave in 15-second increments, stirring after each, until smooth. Spoon 1 generous teaspoon chocolate mixture in center of each cookie. Immediately top each chocolate-filled cookie with a pecan half, slightly pressing into chocolate. Let stand about 15 minutes or until chocolate starts to set.
In small microwavable bowl, microwave caramels and remaining 2 tablespoons cream uncovered on High 30 to 60 seconds, stirring after 30 seconds, until caramels are melted and smooth. Drizzle caramel over cookies. Let stand about 30 minutes or until caramel is set. Store covered in airtight container in refrigerator up to 1 week.
