Ingredients
1/2 cup butter, softened1/4 cup confectioners’ sugar1/4 cup packed brown sugar1/4 teaspoon salt1 large egg, room temperature1/2 teaspoon vanilla extract2 cups all-purpose flour1/2 cup miniature semisweet chocolate chips48 round toothpicks1 package (11 ounces) Kraft caramel bits2 tablespoons water1 cup finely chopped pecans, peanuts or M&M minis
Preparation
Preheat oven to 350°. In a large bowl, cream butter, sugars and salt until light and fluffy. Beat in egg and vanilla. Gradually add flour and mix well. Stir in chips.
Shape into 1-in. balls; place 2 in. apart on greased baking sheets. Bake until set, 10-12 minutes. Immediately insert a round toothpick in center of each cookie. Remove to wire racks to cool completely.
In a small saucepan, combine caramels and water. Cook and stir over medium-low heat until smooth. Holding a cookie by the toothpick, dip cookie in caramel mixture, turning to coat. Allow excess to drip off. Immediately dip the bottom and sides in pecans.
Place on waxed paper. Repeat with remaining cookies, caramel mixture and pecans. Let stand until set.
