Nutty and chewy, this praline-inspired bite topped with dulce de leche is sure to be a hit — you can customize with your favorite toasted nuts.
2 hours, 15 minutes
3 cups all-purpose flour 1 tsp. baking soda 1 tsp. salt 1 cup butter, at room temperature ¾ cup granulated sugar ¾ cup packed light brown sugar 1 tsp. vanilla extract 2 large eggs 1 (11 oz.) pkg. caramel candies 3 Tbs. heavy cream 48 toasted pecan halves ⅔ cup white chocolate chips, melted
Heat oven to 375°F. In bowl, combine flour, soda and salt; reserve. On medium speed, beat butter and both sugars until light and fluffy, 2 min. Beat in eggs and vanilla until combined. On low, beat in flour mixture until just combined. Drop by 1½ tablespoonfuls 2” apart onto ungreased baking sheets. Chill 15 min. Bake until edges are golden, 8-10 min. Cool on baking sheets 1 min. Transfer to racks cool completely. In small pot, combine caramels and cream; cook over medium-low heat, stirring frequently, until smooth, about 6 min. Cool until slightly thickened and spreadable, 20-25 min. Spoon 1 tsp. caramel onto each cookie; top with pecan half. Chill until caramel is firm, 15 min. Click for more dulce de leche recipes