Reviews & Comments

My family loved this cookie but the only problem I found was that the caramel never really set and would run if the cookies were not laying flat. I trying layering them in a container with waxed paper between the layers and the caramel stuck to the paper.

When I took the cookies out of the oven, the indentations had disappeared. I came up with an easy fix. While the hot cookies are still on the baking sheet, use a clean cork from a wine bottle to make the perfect size indentation. Just don't push too hard and go all the way through the warm cookie. Make sure there is enough cookie to hold the caramel mix. Don't use the cork method when the cookies are on the cooling racks or else you might push completely through the cookie. Also, I substituted soy based coffee creamer for the half and half. My daughter does not like nuts so I eliminated them. This is a very yummy cookie.

I cant wait to make these!! Im not a nut person so thanks for letting me know I can omit themn and they still taste great!! Question: Instead of melting caramels w/ half & half do you think the kind of caramel that goes on sundaes would work?? Not the syrup kind but the thick topping kind.

Great recipe. Easy to make. Make sure that the pecans are cool before adding to the dough or they melt the butter and make the dough too soft. If the dough gets too soft to work with, just refrigerate it for a few minutes. I reduced the half and half in the caramel mixture to a little more than 2 tbsp and the caramel hardened nicely. I also pressed a spoon into the baked cookies as soon as I took them out of the oven to try and make the indent deeper.