Chocolate Pecan Caramel Cookies

Get ready to indulge in a unique and luxurious treat that will tantalize your taste buds with every bite. This special cookie, crafted with three distinctive textures, is a true delight for the senses. Imagine sinking your teeth into a soft, buttery dough enriched with the creamy goodness of cream cheese. As you savor each mouthful, you'll encounter delightful bursts of flavor from the hazelnut butter and salted chocolate caramel. And let's not forget the irresistible crunch of pecan praliné that adds the perfect touch of contrast to this decadent creation. Curious to experience the magic of this extraordinary cookie firsthand? Stay tuned as I guide you through the art of making this exquisite delicacy.

Please note that the full access to this content needs a subscription: please sign up.

A luxury cookie

This recipe is a protected and only available for paid members. To obtain the full step by step recipe and detailed ingredients list, please sign up.

Preview the recipe

Cookie Dough

For the hazelnut butter, toast hazelnut and turn into paste with your food processor. Cream butter, cream cheese and salt. Add hazelnut butter and the 3 sugars. Add the egg and the flour mixed with baking soda. Add the crushed hazelnuts. Scoop out cookie dough into 1.7-ounces/50g portions and chill. Cookie dough can be made days in advance and kept refrigerated for up to a week or frozen for months.

Salted Chocolate Caramel

Heat up cream, milk, corn syrup, vanilla and salt. In the mean time, make brown caramel with sugar and corn syrup. Turn heat off and carefully pour hot liquid in the caramel whisking constantly, mix in chocolate and cool to 160ºF/70ºC. Add butter and blend. Use at room temperature or chill for later use; it can be kept refrigerated for weeks.

Pecan Praliné

Cook sugar and water to 244ºF/118ºC or for 5 min. Throw in pecans and salt and stir constantly on medium high heat. Soon the sugar is going to crystalized – continue stirring for 15 minutes or until the nuts are completely caramelized. Cool onto a silicone mat. Use 40% of the caramelized pecans for the praliné spread and save remaining for the topping.

Baking

Preheat fan oven to 350ºF/180ºC. Arrange chilled cookies onto 2 baking trays lined with silicone mat. Bake one tray at the time. Flatten cookies a bit, incrust some caramelized pecans in each cookie. Bake for about 10 minutes. Remove pre-baked cookies from the oven and fill each cookie with 3 hazelnut size dots pecan praliné. Bake again for 8 minutes more. Do not over bake. Top baked cookies with more praliné and the salted chocolate caramel. Garnish with more caramelized pecans. Enjoy at room temperature!