Chocolate Caramel Cookies
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Ingredients
| 2 | eggs | | 3/4 cup | granulated sugar | | 3/4 cup | brown sugar, firmly packed | | 1/2 cup | Miracle Whip Light Salad Dressing | | 1 tsp. | vanilla | | 1 tsp. | baking soda | | 2 cups | flour | | 1 pkg. (14 oz.) | Kraft Caramels | | 1/4 cup | milk | | 1 cup | semi-sweet chocolate chips | | 1 cup | pecans, chopped |
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Instructions
Heat oven to 350°F. Beat eggs, sugars, dressing and vanilla with electric mixer; add flour and baking soda. Set aside 1 c. of the batter. Spread remaining batter into lightly greased 13x9-inch baking pan. Bake 12-15 minutes. Cool 10 minutes. Melt caramels with milk over low heat. Top crust with caramel mixture; sprinkle with chips and pecans. Spoon reserved 1 c. batter by teaspoonfuls over pecans. Continue baking 12-15 minutes.
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