Dark Chocolate Mocha Pecan and Salted Caramel Cookies

I was craving coffee and chocolate so I made these delicious cookies. They’re sweet and salty and are perfect for a little pick me up. I will definitely make these again.

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Cookies

  • 1/2 cup unsalted butter, softened to room temperature
  • 1/2 cup sugar
  • 1/2 cup packed brown sugar
  • 1 large egg
  • 1 tsp vanilla extract
  • 1 cup flour
  • 2/3 cup dark chocolate cocoa powder
  • 3 tbsp espresso powder or instant coffee
  • 1 tsp baking soda
  • 1/8 tsp salt
  • 2 tbsp milk
  • A bag of Rolos or caramels (12 to 15)
  • 1 cup chopped pecans

Caramel Sauce

  • 1 11oz bag of Kraft caramel bits
  • 4 tbsp milk
  • coarse sea salt

 

Cream the butter using a mixer. Add the sugars. Cream it all together until fluffy. Beat in the egg and vanilla.

In a separate bowl, sift the flour, cocoa powder, baking soda, and salt together. Add to the wet ingredients. Stir in the milk and instant coffee. Chill for at least 1-2 hours.

Preheat oven to 350F degrees. Take about 2 tablespoons of chilled dough and roll into a ball with your hands. Stick a caramel into the ball of dough making sure it’s completely sealed with the cookie dough. Roll the top of the cookie into chopped pecans and place on baking sheet about 1 – 2 inches apart. Repeat with the rest of the dough. Bake for 12-13 minutes. Allow to cool on the cookie sheet for at least 5 minutes before transferring to a wire rack to cool completely or the caramel will ooze out the bottom.

For the caramel sauce melt the caramel bits and 4 tablespoons of milk on medium heat in a small sauce pan. Stirring frequently to keep it from burning. Once the caramel is completely melted remove from heat and set aside. Once cookies are cooled drizzle caramel onto each cookie and sprinkle coarse sea salt on top. Serve and enjoy! Makes about 12 to 15.

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2 thoughts on “Dark Chocolate Mocha Pecan and Salted Caramel Cookies

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