Skip to main content

Loading component...

Loading component...

Loading component...

Loading component...

Bake Up Something Special

Nothing warms a room quite like a warm oven. Make something special for birthdays, anniversaries, or an after-dinner snack with baking recipes sent right to your inbox.

Dulce de Leche Stuffed Chocolate Chip Pecan Cookies

Dulce de Leche Stuffed Chocolate Chip Pecan Cookies

Ingredients:11
Servings:36

By Betty Crocker Kitchens(Opens in a new tab)Updated 10/26/2015

Dulce de Leche Stuffed Chocolate Chip Pecan Cookies

Ingredients:11
Servings:36

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.

Pin

Dulce de Leche Stuffed Chocolate Chip Pecan Cookies

Prep time:60 min
Total time:1 hr 45 min
Ingredients:11
Servings:36

Dulce de Leche Stuffed Chocolate Chip Pecan Cookies

Pin

Ingredient

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

Instructions

Step 1
Line baking sheet with waxed paper or foil. Spoon 36 slightly scant level measuring teaspoonfuls dulce de leche onto lined baking sheet. Freeze 1 hour or until slightly firm (will not freeze solid).

Step 2
Heat oven to 350°F. 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).

Step 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.

Step 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.

Step 5
Freezer Instructions: Make cookies as directed through step 3. Place cookies on a baking sheet and freeze 1 hour or until firm. Place frozen cookie dough balls in a plastic zip-top freezer bag. When ready to bake, place on baking sheet and bake as directed.

Nutrition Facts

Nutrition facts are not available for this recipe