Caramel Chocolate Pecan Cookies
- 2/3 cup pecans toasted
- 1 pouch Betty Crocker sugar cookie mix
- 1/2 cup butter softened
- 1 egg
- 24 pecan halves toasted
- 1 bag (10 oz.) caramels, unwrapped
- 2 tablespoons whipping cream
- 2/3 cup semi-sweet chocolate chips
Heat oven to 375 degrees.
In food processor, place 2/3 cup pecans. Cover: process until finely ground. In large bowl, beat ground pecans, cookie mix, butter and egg with electric mixer on medium speed until soft dough forms.
Shape dough into 24 (1 inch) balls. Place on ungreased cookie sheet. Place 1 pecan half in the center of each ball.
Bake 10 minutes or until golden brown.Remove from cookie sheet to cooling rack; cool completely.
In medium microwavable bowl, microwave caramels and whipping cream uncovered on high for 1 to 2 minutes, stirring every 30 seconds, until melted and mixture is smooth. In small microwavable bowl, microwave chocolate chips uncovered on high 1 minute, stirring once, until softened and chips can be stirred smooth. Drizzle caramel mixture and chocolate over cookies.