Caramel Pecan Chocolate Chip Cookies
Caramel Pecan Chocolate Chip Cookies - a decadent twist on a classic cookie! You'll love the infusion of buttery caramel and nutty flavor in these chewy cookies.
Servings: 6 dozen
Ingredients
- 1 cup unsalted butter softened
- 1 ½ cups light brown sugar packed
- ½ cup granulated sugar
- 2 teaspoons vanilla extract
- 2 large eggs
- 3 cups all-purpose flour
- 1 teaspoons kosher salt
- 1 ½ teaspoons baking soda
- 1 bag milk chocolate morsels 11 ounce
- 1 ¼ cup caramel bits or whole caramels, chopped
- 1 cup chopped pecans
Instructions
- Preheat oven to 350F. Line cookie sheets with parchment paper.
- In a large mixing bowl, combine butter and sugars for about 2 minutes, until fully blended. Add in eggs and vanilla and beat until well mixed.
- Add in flour, salt, and baking soda. Beat JUST until fully combined. Fold in chocolate chips, caramel bits, and pecans.
- Using a 3 Tablespoon cookie scoop, drop onto parchment paper lined baking sheets about 2 inches apart. If desired, press some extra chocolate chips into the top of the cookies.
- Bake for 11-13 minutes, until outside of cookie is lightly browned. Remove from oven and allow to cool several minutes on baking sheet. Remove and cool completely on wire rack. The number of cookies is determined by the size scoop you use. I prefer these to be larger...which yields about 2 dozen cookies.
Notes
- To freeze cookie dough, scoop dough onto a parchment paper lined, freezer safe, cookie sheet. Freeze for about 30 minutes. Remove dough and place in a freezer bag, labeled. When ready to bake, remove desired amount of dough and bake as directed. Add several minutes for frozen dough.
- Chilling the Dough- I love the texture and flavor when you chill the dough for 24 hours. HOWEVER, it's not mandatory. Sometimes you just can't plan that far in advance!
- Use my homemade vanilla extract recipe for delicious flavor.