Caramel Cookie Pops
You can substitute any type of nuts for the pecans and dip the pops in whatever else you'd like.
- Serves: 48 persons
- ½cup butter, softened
- ¼cup confectioners' sugar
- ¼cup packed brown sugar
- ¼teaspoon salt
- ½teaspoon vanilla extract
- 2cups all-purpose flour
- ½cup miniature semisweet chocolate chips
- 48round wooden toothpicks
- 1cup finely chopped pecans
- 1(11 ounce) package caramel bits (such as Kraft®)
- 2tablespoons water
Step 1Preheat oven to 350 degrees F (175 degrees C). Grease baking sheets.
Step 2Beat butter, confectioners' sugar, brown sugar, and salt together in a bowl until light and fluffy. Add egg and vanilla extract; beat until smooth. Gradually beat flour into butter mixture until dough is smooth; stir chocolate chips into dough.
Step 3Shape dough into 1-inch balls and place 2-inches apart on prepared baking sheets.
Step 4Bake until cookies are set, 10 to 12 minutes. Immediately press a round toothpick into the center of each cookie; remove to wire racks to cool completely.
Step 5Place pecans in a shallow bowl. Line a flat work surface with a sheet of waxed paper.
Step 6Stir caramels and water together in a saucepan over medium-low heat until caramels melt and mixture is smooth, 3 to 5 minutes.
Step 7Hold a cookie by the toothpick and dip it into the caramel mixture, turning to coat completely. Remove from caramel and let any excess caramel drip off into the saucepan. Immediately dip the bottom and sides of each caramel-coated cookie into pecans. Transfer to wax paper to cool until set. Repeat with remaining cookies.