It feels like I haven't baked in forever! And that I'm neglecting my blog in the process.
The reason for these cookies is...well.. I can't have four Tupperware containers of homemade caramels without wanting to bake with them.
As if I really needed an excuse to make cookies...
How would you like to start your Monday with a nice big batch of cookies? My students were practically begging me to make them cookies on Friday. Who knew there would be so many reasons for me to bake, even with my super busy schedule?
But before I talk about these cookies, I want to know, how was your weekend? Mine consisted of tutoring 10+ students and going on a shopping spree.
What kind of shopping spree might you ask? I am (maybe not so) ashamed to admit that I went on a $45 tea shopping spree. And can you guess what one of the flavors that I bought was?
SALTED CARAMEL!! Best. Tea. Ever.
So this weekend consisted of sipping on some salted caramel tea while eating these caramel cookies.
And if that's not enough caramel for you, I also had a caramel stuffed mug cake this morning. But I will post that later in the week.
These cookies really remind me of those turtles chocolates. They were always a special treat that my mom would buy, but only after Christmas when they were going on sale. Now I can have my childhood taste of Christmas all year long.. in cookie form!
Chocolate, Caramel and Pecan Cookies
What you'll need:
- 3/4 cup butter, softened
- 3/4 cup packed dark brown sugar
- 1/4 cup white sugar
- 1 large egg
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 2 teaspoons cornstarch
- 1 teaspoon baking soda
- 3/4 cup chocolate chips
- 1/2 cup chopped pecans
- 16 wrapped caramels or homemade, cut into 4 or 5 pieces each
- Line a baking sheet with parchment paper or a silicone baking mat. Set aside.
- In the bowl of a stand mixer, beat together the butter and sugars until light and fluffy. Beat in the egg and vanilla until fully incorporated
- In a separate bowl, mix together the flour, cornstarch and baking soda until fully combined.
- Slowly mix the dry ingredients into the wet ingredients until fully incorporated. Fold in the chocolate chips and pecans. Refrigerate for 30 minutes.
- Preheat the oven to 350°F.
- Roll the cookies into balls (around 1 1/2 tablespoons of dough) and place on the prepared baking sheet. Press in 2-3 caramels into each cookie.
- Bake in the preheated oven for 10-12 minutes, or until the sides of the cookie are golden. Let stand stand on the baking sheet for 3 minutes, then transfer to wire racks to cool completely.
Adapted from Sally's Baking Addiction
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