Caramel chocolate candy pieces top a chocolate and pecan cookie. Inspired by Peanut Butter Blossoms, it’s a great addition to your Christmas cookie platter.
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1/4 cup Land O Lakes® Butter
4 ounces unsweetened baking chocolate
2 cups all-purpose flour
2 1/4 cups sugar
4 large Land O Lakes® Eggs
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup finely chopped pecans
Milk chocolate with caramel candy piece, unwrapped
1/4 cup pecans
Melt butter and chocolate in 1-quart saucepan over low heat, stirring occasionally, until smooth. Cool completely.
Combine melted chocolate mixture, 1 cup flour, 2 cups sugar, eggs, baking powder and salt in large bowl. Beat at medium speed until well mixed. Stir in remaining flour and 1/2 cup chopped pecans. Cover; refrigerate 2 hours or until firm.
Meanwhile, pulse remaining 1/4 cup sugar and 1/4 cup pecans in small food processor bowl fitted with metal blade until very finely ground. Set aside.
Heat oven to 325°F. Line cookie sheets with parchment paper; set aside.
Shape dough into 1 1/2-inch balls. Roll in sugar pecan mixture. Place, 2 inches apart, onto prepared cookie sheets. Bake 9-11 minutes or until just set around edges. Remove from oven; immediately place 1 chocolate caramel candy piece in center of each cookie. Cool before serving.
If dough becomes too sticky to roll into balls, return to refrigerator for 10-15 minutes before continuing.
We took a favorite Christmas cookie - the Peanut Butter Blossom - and gave it a few new looks. These cookies aren't just for Christmas anymore - enjoy at any holiday!