Prep Time 20m
Cook Time 6m
Ready Time 120m
Yield 5 dozen cookies


Ingredients
COOKIES
  • 1 cup Crisco® Butter Flavor All-Vegetable Shortening
  • OR 1 stick Crisco® Baking Sticks Butter Flavor All-Vegetable Shortening
  • 1 1/2 cups granulated sugar
  • 1/2 cup firmly packed light brown sugar
  • 2 tablespoons milk
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 4 cups Pillsbury BEST™ All Purpose Flour
  • 1 1/2 teaspoons baking soda
  • 1 1/2 teaspoons cream of tartar
  • 1 teaspoon salt
TOPPINGS
  • 28 caramels, unwrapped
  • 2 tablespoons milk
  • 3 cups pecan halves
  • 1 (6 oz.) package semi-sweet chocolate chips
Preparation Directions
  • Step 1Beat shortening, granulated sugar and brown sugar in large bowl until light and fluffy. Add milk. Beat in eggs one at a time; add vanilla.
  • Step 2Combine flour, baking soda, cream of tartar and salt in medium bowl. Mix into shortening mixture. Chill 1 hour.
  • Step 3Heat oven to 350ºF.
  • Step 4Roll out 1/3 of dough at a time to about 1/4-inch thickness on a floured surface.
  • Step 5Cut with 2 1/4-inch cookie cutters. Place 2 inches apart on ungreased baking sheet. Bake for 5 to 6 minutes, or until edges are slightly golden. Remove immediately to cooling rack.
TOPPINGS
  • Step 1Combine caramels and milk in microwave-safe bowl. Cover with waxed paper. Microwave on MEDIUM (50% power). Stir after 1 minute. Repeat until smooth (or melt on rangetop in small saucepan on very low heat).
  • Step 2Drop rounded teaspoonfuls on top of each cookie. Place 3 pecan halves around edge of caramel.
  • Step 3Place chocolate chips in microwave-safe measuring cup. Microwave on MEDIUM (50% power) 1 minute; stir. Repeat until smooth (or melt on rangetop in small saucepan on very low heat).
  • Step 4Pour melted chocolate into small food storage bag. Cut a small corner off the bag; drizzle a small amount of chocolate in the center of the cookie. Do not cover the pecans. Cool completely.
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