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Dulce de Leche Stuffed Chocolate Chip Pecan Cookies

Warm chocolate chip cookies are hard to resist, especially when there is surprise in the center of soft caramel! The dulce de leche used in this recipe always stays soft.

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  • Prep Time 60 min
  • Total Time 1 hr 45 min
  • Servings 36

Ingredients

1
can (13.4 oz) dulce de leche (caramelized sweetened condensed milk)*
1 1/2
cups butter, softened
1 1/4
cups granulated sugar
1 1/4
cups packed brown sugar
1
tablespoon vanilla
2
large eggs
4
cups Gold Medal™ all-purpose flour
2
teaspoons baking soda
1
teaspoon salt
4
cups semisweet chocolate chips
1
cup toasted chopped pecans

SAVE ON THIS RECIPE!

LOCATION

Directions

  • 1 Line baking sheet with waxed paper or foil. Spoon 42 slightly scant level measuring teaspoonfuls dulce de leche onto lined baking sheet. Freeze 1 hour or until slightly firm (will not freeze solid).
  • 2 Heat oven to 350ºF. In large bowl, beat butter, sugars, vanilla and eggs with electric mixer on medium speed, or mix well with spoon until well blended. Lightly spoon flour into measuring cup; level off. Stir in flour, baking soda and salt. Using heavy-duty wooden spoon, stir in chips and pecans; dough will be stiff and chunky (you may need to use your hands).
  • 3 Drop dough by 1/4 cupfuls or #16 ice cream scoop about 3 inches apart onto cooking parchment-lined cookie sheet. Press thumb into center of each cookie to make deep indentation, but do not press all the way to cookie sheet. Place 1 dollop of the dulce de leche into center of each cookie making sure to form dough around dollop to enclose. You may have to return dulce de leche dollops to freezer if they become too warm to work with.
  • 4 Bake 12 to 15 minutes or until light brown (centers will be soft). Cool 1 to 2 minutes. Remove from cookie sheets to cooling racks.

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Nutrition information is calculated at the time recipes are created. We do not include optional ingredients in our calculations.
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