Caramel Pecan Cookies

I am a huge fan of caramel.  I can not get enough of it.  So I decided to create a caramel pecan cookie.  I modified a standard cookie recipe to include dark brown sugar.  The added molasses in the dark brown sugar enhanced the caramel and pecan flavor.  These were some of most delicious cookies that I have ever made.

Caramel Pecan Cookies

I could not find caramel bits so I bought kraft caramels and cut them into tiny cubes.  Then I dusted them in a tsp of flour to keep them from sticking together.  This also allowed them to be even distributed throughout the dough.

Caramel Pieces

Preheat the oven to 375 degrees Fahrenheit.

Place the butter, sugar, dark brown sugar and vanilla extract into a large bowl or the bowl of your mixer.  Mix on medium until the mixture the is light and fluffy.

Mix until fluffy

Add the eggs one at a time.  Make sure to fully incorporate each egg into the mixture before adding the next one.

Add the eggs one at a time

Gradually add the flour, salt and baking soda to the mixture.

The cookie dough

Beat until combined.

Stir in the caramel pieces and the crushed pecans.

Portion the cookies

Line a cookie sheet with parchment or a silpat and then place 1 tablespoon sized portions onto the baking sheet.

The Cookies

Bake for 9-11 minutes or until golden brown.

Caramel Pecan Cookies

When golden brown, remove from the oven and allow to cool on the cookie sheet for a couple of minutes.  If you have a wire rack, remove the cookies to the rack to fully cool.  If you do not have a wire rack allow the cookies to fully cool on the cookie sheet.

Caramel Pecan Cookies
The perfect combination of caramel and pecan.
Servings: 48
Author: Rex
Ingredients
  • 2 1/4 cups cake flour
  • 1 cup butter 2 sticks
  • 2 large eggs
  • 1/2 cup sugar
  • 1 cup dark brown sugar
  • 1 tsp baking soda
  • 1 tsp salt
  • 1 tsp vanilla extract
  • 1 cup caramel pieces
  • 1 cup crushed pecans
Instructions
  1. Preheat the oven to 375 degrees Fahrenheit.
  2. Place the butter, sugar, dark brown sugar and vanilla extract into a large bowl or the bowl of your mixer.
  3. Mix on medium until the mixture the is light and fluffy.
  4. Add the eggs one at a time. Make sure to fully incorporate each egg into the mixture before adding the next one.
  5. Gradually add the flour, salt and baking soda to the mixture.
  6. Beat until combined.
  7. Stir in the caramel pieces and the crushed pecans.
  8. Line a cookie sheet with parchment or a silpat and then place 1 tablespoon sized portions onto the baking sheet.
  9. Bake for 9-11 minutes or until golden brown.
  10. When golden brown, remove from the oven and allow to cool on the cookie sheet for a couple of minutes. If you have a wire rack, remove the cookies to the rack to fully cool. If you do not have a wire rack allow the cookies to fully cool on the cookie sheet.
Recipe Notes

This recipe is a modified Toll House recipe.

Caramel Pecan Cookies

These were delicious and did not last long in the house. These are a must make cookie.

 

Rex is an avid griller, barbecuer and bacon enthusiast. He is the Pitmaster for the Rex BBQ competition team. Rex was also featured on the TV show American Grilled. If you have any questions or wish to have Rex decode your favorite dish, click on the ASK REX link in the menu above.

4 Comments

  1. I love the caramel idea because I do not recall finding caramel pieces anywhere either. YUM!

  2. Just made these today, a perfect fall recipe. This receipe best replicates the caramel/pecan cookies at my local market, which are simply delightful. The only problem was the caramel sticking to the wax paper…I never found an easy way to get around this. But, these are simply delightful. Thank you.

  3. One word… Yummy! I used the caramel bits. It isnt quite like the delicious cookie I had up in Loveland Colorado but it is a very close second!

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