Chocolate and caramel lovers will snap up these buttery-rich cookies quickly.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 1h
Yield 36
Number Of Ingredients 13
Steps:
- Heat oven to 350°F. In large bowl, beat sugar, shortening, butter, vanilla and egg with electric mixer on medium speed, or mix with spoon. Stir in flour, cream of tartar, baking soda and salt.
- Shape dough into 1-inch balls. On ungreased cookie sheet, place balls 3 inches apart. With greased bottom of glass dipped into sugar, flatten balls slightly. Press 1 teaspoon pecans onto each cookie.
- Bake 9 to 10 minutes or until set but not brown. Cool slightly; remove from cookie sheet to cooling rack.
- In small microwavable bowl, microwave caramels and milk uncovered on High 2 to 3 minutes, stirring every minute, until smooth. Spoon caramel over cookies; top with chocolate. Cool completely, about 30 minutes.
Nutrition Facts : Calories 150, Carbohydrate 20 g, Cholesterol 10 mg, Fat 1 1/2, Fiber 0 g, Protein 2 g, SaturatedFat 3 g, ServingSize 1 Cookie, Sodium 80 mg, Sugar 12 g, TransFat 0 g
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