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.

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.

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

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

Beat until combined.

Stir in the caramel pieces and the crushed pecans.

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

Bake for 9-11 minutes or until golden brown.

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.

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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.

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