Caramel Pecan Chocolate Chip Cookies
Caramel Pecan Chocolate Chip Cookies are a basic chocolate chip cookie recipe with the
addition of caramel morsels and pecans. The cookies have a toffee flavor, and they almost melt in your mouth.
I saw these caramel morsels at the store a few weeks ago and had to grab a few bags. They have a wonderful, smooth caramel taste, with no artificial or bitter after- taste.
I am trying them in a few different cookie batters and wanted to share my first one today.
INGREDIENTS:
This is the basic chocolate chip recipe, adding the caramel baking chips and pecan pieces.
Stir together the caramel morsels, chocolate chips, and pecans. Chill dough about 30 minutes,
The flavors blended together so well after baking. Caramel, chocolate and pecan created a toffee like taste.
The dough freezes well if you make dough balls ahead of time. I also baked a few of the cookies and tested them by freezing. They were delicious.
Bake the cookies about 9 minutes, until edges become light golden brown. Remove from the oven and allow to sit on baking sheet about 5-6 minutes.
Transfer to a cooling rack.
These cookies are excellent with a cup of tea or a glass of cold milk. I will be adding them to my holiday baking list this year.
CARAMEL PECAN CHOCOLATE CHIP COOKIES
Ingredients
- 2 1/4 cups all purpose flour
- 1 teaspoon baking soda
- 1 teaspoon kosher salt
- 1 cup butter softened
- 3/4 cup sugar
- 3/4 cup packed brown sugar
- 2 teaspoons vanilla extract
- 2 large eggs
- 1 9oz package caramel morsels
- 1 cup milk chocolate chips
- 3/4 cup pecans, chopped
Instructions
- In a small mixing bowl, combine the flour, soda, and salt: set aside.
- In a large mixing bowl, using an electric mixer, beat the butter until smooth. Beat in the 2 sugars until well combined. Add the vanilla and eggs, beat until smooth. Gradually beat in the flour mixture, just until well combined. Stir in the caramel chips, chocolate chips, and nuts. Cover and refrigerate dough for 30 to 45 minutes.
- Preheat oven to 350 degrees. Line baking sheets with parchment paper. (I use baking stones for my cookies and the bottoms never get too dark or burn)
- Using a small scoop, place cookie dough balls onto baking sheets.
- Bake for about 9-10 minutes until dough is set and edges are light golden brown. Remove from oven and allow to set on pan about 2 minutes. Transfer to a wire rack to cool.
- Makes about 5 dozen cookies
Notes
I also tried these caramel morsels in Caramel Apple Snickerdoodle recipe. They were very good in these cookies,
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YUM! I know these smelled wonderful baking! Shared x 4 ♥
Thank you so much. You are always so kind.