One of the best cookies I’ve made. This week.
It’s hard to stake a claim like that…”the best.” I make a lot of cookies. Like at least 2-3 times a week a batch goes in the oven, at least one new recipe each week too!
But, these were rich. In chocolate. And caramel. And pecans. Oh my.
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by Shugary Sweets
Prep Time: 1 hour
Cook Time: 10 minutes
Ingredients (4 dozen)
- 1 cup butter, softened
- 1 cup brown sugar
- 3/4 cup granulated sugar
- 2 eggs
- 2 Tbsp milk
- 2 tsp vanilla extract
- 2 1/4 cup all purpose flour
- 1/2 cup dark chocolate Hershey’s cocoa powder
- 1 tsp baking powder
- 1/2 tsp kosher salt
- 1 cup Kraft caramel bits
- 1 cup chopped pecans, divided
- 1/2 cup semi-sweet chocolate morsels, melted
Beat butter and sugars for 3 minutes until well combined. Add eggs, milk and vanilla. Beat in flour, cocoa, baking powder and salt. Fol in caramel bits and 3/4 cup chopped pecans.
Chill dough in refrigerator for one hour.
Scoop chilled dough, by large tablespoon, onto a parchment paper lined baking sheet. Bake in a 375 degree oven for 10-12 minutes. Allow to cool on pan for 2 minutes, then remove to wire rack.
Drizzle cookies with melted semi-sweet chocolate and immediately sprinkle with remaining chopped pecans.
Enjoy warm for a fudgy, chewy cookie. Or allow to cool completely for a more stiff, rich and chocolatey cookie!
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