Prep Time: 25 minutes
Cook Time: 12 minutes
Total Time: 37 minutes
Yield: 2 Dozen Cookies
- 4 ounces cream cheese, softened
- 1/2 cup butter, softened
- 1 cup all-purpose flour
- 20 to 28 pecan halves
- 1 bag (14 ounces) caramels
- 1 bag (12 ounces) semisweet chocolate chips
- sprinkles or colored sugar, optional
Place softened cream cheese and butter in a bowl. Gradually add flour to form a dough. Chill dough in refrigerator. Roll out and cut with a 2-inch round cookie cutter; arrange on ungreased baking sheets. Bake for 10 to 12 minutes. Remove from oven and press a pecan half onto each cookie. Place an unwrapped caramel on top of each cookie. Return cookies to oven and watch closely, baking just until caramels are melted, about 5 to 6 minutes.
Meanwhile, melt chocolate chips in a double boiler or microwave.
Using a buttered knife, slightly flatten caramels. Stir the melted chocolate chips and spread about 1 to 2 teaspoons over the top of each pecan half. Top each cookie with sprinkles or colored sugar, if desired.
Makes about 20 to 24 2-inch cookies.