These Irresistible Chocolate and Caramel Nut Cookies are a delectable indulgence, perfect for those who can’t resist the combination of rich chocolate, crunchy nuts, and sweet caramel. These cookies are not only a joy to eat but also a breeze to make. Filled with toffee pecans and dipped in luscious chocolate, they’re a delightful treat to have on hand in cookie jars or to share with loved ones.
Why You’ll Love This: The balance of textures and flavors in these cookies is exceptional. The toffee pecans add a unique twist, making them stand out from regular nut cookies. They are great for decorating festive breads, adding to desserts or salads, or simply enjoying by themselves.
Perfect Occasion: Ideal for holiday baking, gift-giving, or as a special treat for gatherings. They’re also perfect for a cozy evening at home or as a sweet snack with your afternoon coffee.
Decoration Tips: Dip these cookies in melted chocolate and adorn with additional toffee pecans for a visually appealing and decadent finish. You can also experiment with different chocolate types (milk, dark, or white) to suit your preference.
Ingredients for Toffee Pecans:
- 300g pecans (or regular nuts)
- 70g brown sugar (or white)
- 1/2 teaspoon salt
- 1 egg white
- 1 teaspoon vanilla extract
Instructions for Toffee Pecans:
- Mix egg white and vanilla in a bowl. Add nuts and coat evenly. Add sugar and salt, mix well, and spread on a baking sheet lined with parchment paper.
- Bake at 160°C for 12 minutes, stir, and bake for another 12 minutes. Let cool completely and chop or process half.
Ingredients for Cookies:
- 285g all-purpose flour
- 230g cold butter
- 90g powdered sugar
- 1/4 teaspoon salt
- 2 teaspoons cold water
- 1 1/2 teaspoons vanilla extract
- 150g toffee walnuts (plus more for decoration)
- 200g dipping chocolate
Instructions for Cookies:
- Mix flour, salt, powdered sugar, and cold butter (cut into cubes) until crumbly. Add vanilla and cold water to form a dough. Incorporate chopped nuts evenly.
- Chill dough for 30 minutes, roll out on a floured surface, and cut with a cookie cutter. Bake on a lined tray at 180°C for 12-14 minutes. Let cool completely.
- Melt dipping chocolate and dip half of each cookie, placing them on parchment paper. Decorate with more pecans.
Enjoy these Irresistible Chocolate and Caramel Nut Cookies, a wonderful treat that’s sure to be a hit with everyone!
