Godiva Chocolate Pecan Caramel Cookies
These decadent Godiva Chocolate Pecan Caramel Cookies combine soft, chewy dough with rich dark chocolate, toasted pecans, and a gooey surprise caramel center. Easy to make, they're perfect for satisfying a sweet craving or sharing with friends, offering a delightful blend of textures and flavors in every bite.
Equipment
- 1 Large Mixing Bowl
- 1 Electric Mixer (or hand whisk/spatula)
- 2 Half Sheet Pans
- 1 2-ounce ice cream scoop
- 1 Parchment Paper roll
Ingredients
Main
- 1/2 cup light brown sugar
- 1/2 cup granulated sugar
- 1/2 cup unsalted butter room temperature
- 1 large egg
- 1 teaspoon vanilla extract
- 1 1/2 cups sifted all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 3 ounces chopped dark chocolate recommended: 2 (1.5 ounce Godiva Dark Chocolate Bars)
- 1/2 cup chopped pecans
- 18 pieces chocolate or vanilla caramels recommended: Godiva chocolate or vanilla caramels
Instructions
- Special Equipment: 1 (2-ounce) ice cream scoop, 1 or 2 half-sheet pans, parchment paper
- Preheat the oven to 375 degrees F.
- In a large mixing bowl, cream the sugars and butter together until fluffy, using either an electric mixer or by hand. When mixture is light and fluffy, add egg, and beat to incorporate. Add vanilla and beat to incorporate.
- In another bowl, sift together the flour, baking soda, and salt. Add dry ingredients slowly to butter mixture and mix to thoroughly combine until a soft dough is formed. Stir in chopped chocolate and pecan pieces until blended.
- With a (2-ounce) ice cream scoop, scoop cookie dough and place 1 caramel into the bottom of each cookie, using extra dough to cover the caramel so that it is not visible. Lightly press each cookie onto the sheet pan or baking sheet, in rows of 3 by 4. Repeat until no dough remains. Bake for 10 to 12 minutes, or until cookies are golden on top. More baking time may be needed, depending on your oven.
Notes
For optimal cookie texture, ensure butter and egg are at room temperature before creaming; this creates an emulsion that traps air, resulting in a lighter cookie. Avoid overmixing once flour is added, as it can develop gluten and lead to tough cookies. To prevent caramel from oozing out during baking, fully encase each piece with dough. Consider lightly toasting the pecans beforehand to enhance their nutty flavor. A sprinkle of flaky sea salt on top before baking can beautifully balance the sweetness of the chocolate and caramel. Monitor baking closely; cookies are done when edges are set and lightly golden, even if the centers still look soft.