I was compensated by Nielsen-Massey Vanillas for my time in developing this recipe and post. All opinions are my own. Thank you for supporting the brands we love that make The Daring Gourmet possible!
A picture speaks a thousand words…
But only three words are needed to describe the pure bliss that accompanies each bite: Chocolate. Caramel. Pecans.
What happens when your favorite chocolate candy meets a cookie? They get married and produce a winning new generation: Chocolate Turtle Cookies!
These cookies are spiked with the delicately intoxicating flavor of Mexican cinnamon, the warm spiciness of Mexican vanilla beans and the subtle heat of ground red chilies while the chocolate flavor is accentuated by some quality chocolate extract.
Mexican vanilla a wonderfully rich sweet, woody and spicy flavor profile. It pairs especially well with chocolate and warm spices like the cinnamon in these cookies. (Here’s a helpful guide about the different kinds of vanilla extracts and how to use them.)
Pure chocolate extract is crafted from top quality cocoa beans and is the ultimate secret to punching up the chocolate flavor in any chocolate baked goods.
Combine those flavors with rich chocolate, toasted pecans and oozing chewy caramel and you have these deliciously unforgettable Mexican Chocolate Caramel Pecan Cookies!
No Summer barbecue or picnic is complete without dessert and for any outdoor eating occasion mess-less finger foods are always welcome.
A fuss-free sweet treat, the cookie dough can be made way advance so all you have to do is pop them in the oven for 10 minutes just before serving. For some heightened eating pleasure set out a tub of vanilla ice cream with some bowls and your guests can enjoy the two in combination – irresistible!
Ready to bake some cookies?
Let’s get started!
Cream the butter and sugar.
Add the eggs and beat until combined.
Add the Mexican Vanilla Extract…
…and the Pure Chocolate Extract and beat to combine.
Combine the flour, cocoa powder, baking soda, salt, cinnamon and chili.
Add the flour mixture to the wet mixture in thirds, beating between additions just until combined.
Add the chopped pecans, caramel and chocolate chips and stir until combined.
Place a rounded spoonful of cookie dough on a lined cookie sheet.
To make the cookies look extra pretty, have some extra chopped pecans, caramels and chocolate chips on hand to place on the top of the cookies before you bake them.
Place a piece of pecan, caramel and a couple of chocolate chips on the unbaked cookies.
Bake the cookies in a preheated oven at 350 degrees F for 8-10 minutes. Let them cool on the rack for 2-3 minutes before removing them to a wire rack.
- 1 cup butter, at room temperature
- 1 cup sugar
- 1 cup brown sugar
- 2 large eggs
- 2 teaspoons quality pure Mexican vanilla extract (I used Nielsen-Massey)
- 1 teaspoons quality pure chocolate extract (I used Nielsen-Massey)
- 2½ cups all-purpose flour
- ½ cup quality cocoa powder
- 1 teaspoon baking powder
- ½ teaspoon salt
- ½ teaspoon ground Mexican (ceylon) cinnamon (or regular cinnamon)
- ⅛ teaspoon cayenne pepper
- 1 cup semi-sweet chocolate chips
- ½ cup chopped toasted pecans
- ½ cup chopped caramels
- Extra chopped pecans, caramels and pecans for topping the unbaked cookies
- Preheat the oven to 350 degrees F.
- Cream the butter and sugar in a large mixing bowl. Add the eggs and beat until combined. Add the vanilla and chocolate extracts and beat to combine.
- In a separate bowl combine the flour, cocoa powder, baking powder, cinnamon and cayenne. Beat the dry mixture into the wet mixture in three parts, beating after each addition just until combined. Stir in the chocolate chips, toasted pecans and caramels.
- Place rounded spoonfuls of cookie dough onto a lined cookie sheet. Place a pecan, caramel and a couple of chocolate chips on each mound. Bake for 8-10 minutes.
- Let the cookies cool on the cookie sheet for 2-3 minutes before transferring to a wire rack.
Be sure to follow Nielsen-Massey on Instagram for more recipe inspiration!