Chocolate Caramel Pecan Christmas Cookies
Chocolate Caramel Pecan Christmas cookies are the ultimate holiday cookie. A star-shaped buttery crust with a luscious caramel, chocolate and pecan topping. They will be on repeat at your house every Christmas.
- Prep time
- 1 hr
- Cook time
- 10 min
- Yield
- 24 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 3/4 cup unsalted butter (softened, 170 grams)
- 3/4 cup powdered sugar (90 grams)
- 1 teaspoon vanilla extract (4 grams)
- 2 Tablespoons evaporated milk (32 grams)
- 1/4 teaspoon salt (2 grams)
- 2 cups all purpose flour (260 grams)
- 8 oz caramel candy (Kraft caramels are the ones we traditionally use)
- 1/4 cup evaporated milk (60 grams)
- 1/4 cup unsalted butter (55 grams)
- 1 cup powdered sugar (sifted, 120 grams)
- 1 cup pecans (finely chopped, 110 grams)
- 1 cup semi-sweet chocolate chips (170 grams)
- 1/4 cup evaporated milk (60 grams)
- 2 Tablespoons unsalted butter (25 grams)
- 1 teaspoon vanilla extract (4 grams)
- 1/2 cup powdered sugar (sifted, 60 grams)
Instructions
- 1
Using a stand mixer or a handheld mixer and large bowl, cream together the softened butter and powdered sugar until thick and creamy.
- 2
Add vanilla extract, evaporated milk and salt. Mix well until completely incorporated and creamy.
- 3
Add the flour and mix gently until combined. Be careful not to over-mix the dough, but you do want it to be fully incorporated.
- 4
Preheat the oven to 300 degrees convection or 325 regular and place parchment paper on two large baking sheets.
- 5
Separate the dough into two portions and roll the first ball of dough out on a lightly floured surface until about 1/4 inch thick.
- 6
Use a star-shaped cookie cutter about 3-3.5 inches to cut out the stars from the dough. Transfer the cutouts to a parchment-lined baking sheet.
- 7
Bake for 10 minutes convection or 12 minutes regular until just baked. Watch the cookies so they don't brown. The bottoms of the cookies should still be light.
- 8
Cool the cookies completely. At this point you can move forward with topping the cookies or freeze them to top later.
- 9
Combine unwrapped caramels (or kraft caramel bits), evaporated milk and unsalted butter in a microwave-safe bowl.
- 10
Microwave in 1 minute increments, stirring with a spoon. Alternate stirring and microwaving until the caramels are completely melted and mixed together. This can take upwards of 10 minutes.
- 11
Sift in the powdered sugar and stir until completely incorporated.
- 12
Finely chop the pecans (I pulse them a few times in the blender) and add them to the caramel topping. Mix.
- 13
Set the caramel aside while you make the chocolate topping. At this point you can also refrigerate the caramel for up to a week before using.
- 14
To a microwave safe bowl, add the chocolate, butter and evaporated milk. Microwave in 30 second increments. Alternate stirring and microwaving until the chocolate, butter and evaporated milk are melted and combined.
- 15
Stir in the vanilla extract. Sift the powdered sugar into the bowl and mix until completely combined. Set aside the chocolate topping to assemble the cookies. You can also refrigerate the topping for up to a week before using.
- 16
Lay out all the cookies on a flat counter space.
- 17
Place a dollop of lightly warmed caramel topping on the center of each cookie (about 1 Tablespoon).
- 18
Place a smaller dollop of lightly warmed chocolate topping on top of the caramel (about 1 teaspoon).
- 19
Add a whole pecan on top of the chocolate quickly before the chocolate hardens.
- 20
Let the cookies cool completely before moving to a cookie tray, sharing with friends and neighbors, freezing or setting out for Santa on Christmas Eve. Enjoy!