Chocolate Drizzled Buttery Pecan and Caramelized Condensed Milk Cookies

There’s something magical about the combination of chocolate, butter, and pecans that just warms the heart. Whenever I bake these Chocolate Drizzled Buttery Pecan and Caramelized Condensed Milk Cookies, it feels like I’m wrapping everyone I love in a warm hug. The aroma fills the kitchen, sparking memories of cozy afternoons spent with family over plates of freshly baked treats. Each bite of these cookies bursts with flavors that remind me of home, of laughter, and of sweet togetherness. I often make these cookies for gatherings or just to enjoy with a cup of tea at the end of a long day. The creamy, sweet filling made from sweetened condensed milk adds a luscious touch that makes these cookies an absolute indulgence.

Chocolate Drizzled Buttery Pecan and Caramelized Condensed Milk Cookies Shopping List

When it comes to baking the Chocolate Drizzled Buttery Pecan and Caramelized Condensed Milk Cookies, the quality of your ingredients is key. Each ingredient plays a vital role in creating that perfect cookie. From the rich butter that adds creaminess to the sugar that brings sweetness, all the way to the pecans that add crunch, these ingredients work together harmoniously to create a delightful treat.

• 2 sticks (1 cup) unsalted Butter: The base of your cookies, bringing richness and moisture.
• 1/4 cup sugar: Adds sweetness to the dough.
• 1/3 cup brown sugar: For a hint of caramel flavor and moisture.
• 1/2 teaspoon salt: Balances the sweetness and enhances flavors.
• 3 teaspoons vanilla: Adds aromatic sweetness to the cookies.
• 2 cups all-purpose flour: The structure of your cookies.
• 1 teaspoon water: Helps to bring the dough together.
• 3/4 cup raw pecans, chopped: Provides crunch and nuttiness.
• 1 (14 ounce) can sweetened condensed milk: The star for the filling; it caramelizes beautifully.
• 1 1/2 cups semi-sweet or milk chocolate chips: Drizzled on top for a decadent finish.

Putting Together Chocolate Drizzled Buttery Pecan and Caramelized Condensed Milk Cookies

Making the Chocolate Drizzled Buttery Pecan and Caramelized Condensed Milk Cookies is an enjoyable process that fills your kitchen with wonderful aromas. Let’s dive into the steps and create something magical together!

1. In a large mixing bowl or the bowl of a stand mixer, combine butter, brown sugar, white sugar, salt, and 2 teaspoons of vanilla. Using a stand mixer or hand-held mixer, beat the mixture until it becomes smooth and creamy. Scraping down the sides a couple of times will ensure everything is well combined.

2. Add in the flour and water, mixing until just combined. You’ll want to see a soft dough forming. Be careful not to over-mix, as this can lead to tougher cookies.

3. Next, stir in the chopped pecans. This is where you’ll start to see the texture of your cookies come together. The pecans will add that wonderful crunch, so be generous with your stirring!

4. Now, place the dough onto a large piece of parchment paper or plastic wrap. Using your hands, shape the dough into a log that’s about 10 inches long and 2 inches in diameter. This will create the shape of your cookies when sliced.

5. Wrap the dough tightly and chill it in the freezer for 30 minutes or in the fridge for 2 to 3 hours. Chilling is crucial as it helps the cookies hold their shape while baking.

6. While the dough chills, it’s time to caramelize the sweetened condensed milk. Pour it into a non-stick saucepan and simmer over low heat for 20 to 30 minutes, stirring often to prevent burning. You’re looking for a light caramel color; this will give your cookies a sweet filling.

7. Once your caramel is done, stir in 1 teaspoon of vanilla and remove it from the heat. Allow it to cool slightly while you prepare the cookies.

8. When you’re ready, preheat your oven to 350 degrees Fahrenheit and line a baking sheet with parchment paper.

9. Unwrap the chilled dough log and place it on a cutting board. Using a sharp knife, cut the log into 1/4 inch slices. Carefully arrange the slices about 1 inch apart on the prepared baking sheet. This gives them room to spread while baking.

10. Bake the cookies for 10 to 14 minutes, until their edges turn a nice golden brown. Keep a close eye on them; you want them perfectly baked.

11. Once out of the oven, allow the cookies to cool completely. This step is essential for the next part.

12. Once cooled, spread the bottom half of each cookie with the caramelized sweetened condensed milk. It’s thick, so be gentle as you spread it on. If it’s too thick, you can warm it slightly over low heat to make it easier to work with.

13. Add the top cookie to form a sandwich and place all sandwich cookies on a parchment-lined baking sheet.

14. Now it’s time to melt your chocolate. You can do this over a double boiler or in the microwave, stirring every 30 seconds until it’s smooth and melted.

15. Drizzle the melted chocolate over each cookie. If you want an extra touch, sprinkle with flaky sea salt before the chocolate sets. To firm up the chocolate, place the tray of cookies in the fridge for 5 minutes.

16. Finally, store your cookies in an airtight container for up to 4 days at room temperature, if they last that long!

Substitutions and Tips

Whether you’re looking to add your own twist or just need some extra guidance, here are some helpful tips for making the Chocolate Drizzled Buttery Pecan and Caramelized Condensed Milk Cookies.

• Storage: Keep leftovers in an airtight container at room temperature. They can last up to 4 days.
• Freezing: You can freeze the unbaked cookie dough. Just slice and freeze the cookie log wrapped in plastic wrap; when you’re ready, bake straight from the freezer, adding a couple more minutes to the baking time.
• Variations: Feel free to experiment with different nuts or add a sprinkle of cinnamon for extra flavor.
• Serving suggestion: These cookies pair beautifully with a cup of coffee or a glass of milk.
• Make ahead: You can prepare the dough a day in advance and chill it overnight for ease.

What Goes Well With This Chocolate Drizzled Buttery Pecan and Caramelized Condensed Milk Cookies

When serving the Chocolate Drizzled Buttery Pecan and Caramelized Condensed Milk Cookies, there are plenty of delightful pairings to enhance your experience. Here are some ideas:

• Hot Beverages: These cookies are perfect with hot beverages like coffee, tea, or hot chocolate, making them a great afternoon treat.
• Ice Cream: Serve them alongside a scoop of vanilla or caramel ice cream for a decadent dessert.
• Cheese Platter: Pair with a soft cheese for a sophisticated dessert spread that balances sweetness and creaminess.
• Seasonal Occasions: These cookies are suitable for holidays like Christmas and birthdays, radiating warmth and comfort.
• Picnics: They’re also great for outdoor events. Pack them up for a picnic or a barbecue; they’re easy to transport!

FAQ

Conclusion

The Chocolate Drizzled Buttery Pecan and Caramelized Condensed Milk Cookies are truly a delightful treat that combines rich flavors and textures. With their sweet filling and chocolatey topping, they are perfect for any occasion. I encourage you to try making them; you won’t be disappointed! These cookies are sure to become a favorite in your home, just as they have in mine.

Chocolate Drizzled Buttery Pecan and Caramelized Condensed Milk Cookies

Indulge in these irresistible Chocolate Drizzled Buttery Pecan and Caramelized Condensed Milk Cookies. Each bite is a heavenly mix of buttery sweetness, crunchy pecans, and a rich chocolate drizzle. Perfect for any occasion, these cookies will satisfy your sweet cravings like no other. Make them tonight for a treat everyone will love!

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 30 minutes mins

Total Time 40 minutes mins

Servings: 20 cookies

Course: Desserts

Cuisine: American

Calories: 250

Ingredients Equipment Method Notes

Ingredients

  

• 2 sticks Butter (1 cup) unsalted
• 1/4 cup Sugar
• 1/3 cup Brown Sugar
• 1/2 teaspoon Salt
• 3 teaspoons Vanilla extract, divided
• 2 cups All-purpose Flour
• 1 teaspoon Water
• 3/4 cup Raw Pecans chopped
• 1 can Sweetened Condensed Milk (14 ounce)
• 1 1/2 cups Semi-sweet or Milk Chocolate Chips

Equipment

• Saucepan
• Oven
• Mixing Bowl
• Baking Sheet
• Chef's Knife
• Wooden Spoon

Method

 

1. In a large mixing bowl or the bowl of a stand mixer, combine butter, brown sugar, white sugar, salt, and 2 teaspoons of vanilla. Using a stand mixer or hand-held mixer, beat the mixture until it becomes smooth and creamy. Scraping down the sides a couple of times will ensure everything is well combined.
2. Add in the flour and water, mixing until just combined. You'll want to see a soft dough forming. Be careful not to over-mix, as this can lead to tougher cookies.
3. Next, stir in the chopped pecans. This is where you'll start to see the texture of your cookies come together. The pecans will add that wonderful crunch, so be generous with your stirring!
4. Now, place the dough onto a large piece of parchment paper or plastic wrap. Using your hands, shape the dough into a log that’s about 10 inches long and 2 inches in diameter. This will create the shape of your cookies when sliced.
5. Wrap the dough tightly and chill it in the freezer for 30 minutes or in the fridge for 2 to 3 hours. Chilling is crucial as it helps the cookies hold their shape while baking.
6. While the dough chills, it’s time to caramelize the sweetened condensed milk. Pour it into a non-stick saucepan and simmer over low heat for 20 to 30 minutes, stirring often to prevent burning. You’re looking for a light caramel color; this will give your cookies a sweet filling.
7. Once your caramel is done, stir in 1 teaspoon of vanilla and remove it from the heat. Allow it to cool slightly while you prepare the cookies.
8. When you’re ready, preheat your oven to 350 degrees Fahrenheit and line a baking sheet with parchment paper.
9. Unwrap the chilled dough log and place it on a cutting board. Using a sharp knife, cut the log into 1/4 inch slices. Carefully arrange the slices about 1 inch apart on the prepared baking sheet. This gives them room to spread while baking.
10. Bake the cookies for 10 to 14 minutes, until their edges turn a nice golden brown. Keep a close eye on them; you want them perfectly baked.
11. Once out of the oven, allow the cookies to cool completely. This step is essential for the next part.
12. Once cooled, spread the bottom half of each cookie with the caramelized sweetened condensed milk. It’s thick, so be gentle as you spread it on. If it’s too thick, you can warm it slightly over low heat to make it easier to work with.
13. Add the top cookie to form a sandwich and place all sandwich cookies on a parchment-lined baking sheet.
14. Now it’s time to melt your chocolate. You can do this over a double boiler or in the microwave, stirring every 30 seconds until it’s smooth and melted.
15. Drizzle the melted chocolate over each cookie. If you want an extra touch, sprinkle with flaky sea salt before the chocolate sets. To firm up the chocolate, place the tray of cookies in the fridge for 5 minutes.
16. Finally, store your cookies in an airtight container for up to 4 days at room temperature, if they last that long!

Notes

• Tip 1: If desired, you can continue to cook the sweetened condensed milk until it reaches a deep caramel color. This will take about an hour over low heat, essentially creating Dulce de Leche.

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Meet Audrey Hayes

I’m Audrey! I founded Cozy Daily Recipes to help you find joy in the kitchen every single day. I personally test and approve every recipe we publish to ensure it’s worthy of your table. Whether I'm slow cooking a Sunday roast or whipping up a quick lunch, my goal is to make your cooking life easier and more delicious.