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
Ingredients
- 3/4 cup salted butter, softened
- 3/4 cup dark brown sugar, packed
- 1/4 cup granulated sugar
- 1 large egg
- 2 tsp vanilla extract
- 2 cups all-purpose flour
- 2 tsp cornstarch
- 1 tsp baking soda
- 3/4 cup chocolate chips
- 1/2 cup pecans, chopped
- 16 caramels, cut into 4 or 5 pieces each
Instructions
- 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.
Notes
Mmm! Cookies!
Salted caramel TEA?! That sounds intriguing, I bet it went really well with these cookies, which look divine by the way! Stuffed with all the goodness in the world, and they look so soft and chewy too ^ ^
My weekend was muchos quiet, saw a couple of friends, finished reading a book 🙂 And that's about it! Also went to a little alternative open mic night which was nice 🙂
Hope you have had a lovely start to your week, but with those cookies up there, I think that goes without saying! x
There is never NOT a reason to make cookies, I'm convinced. These are awesome!
Always gathering cookie recipes:)
I like them..a small dessert..and our boys love them.These look good!
loved the caramel topping,looks yumm
These cookies need to be a little bit more decadent don't you think? 🙂 WOW!
I am a cookie addict. I adore cookies! And probably caramel tea!
I am a cookie addict. I adore cookies! And probably caramel tea!
Cathleen,
I am a big fan of pecan nuts. Anything with pecan I love .. :p caramel pecan chocolate cookies .. Awesome! I'm going to grab a few from you 😀
mui
This looks so soft and gooey and delicious! Thanks for the great recipie!
Your welcome Ashley. Let me know if you try it out!