Salted Caramel Pecan Chocolate Chip Cookies
You can never have too many dessert recipes, so give Salted Caramel Pecan Chocolate Chip Cookies a try. One serving contains 203 calories, 2g of protein, and 11g of fat. For 34 cents per serving, this recipe covers 4% of your daily requirements of vitamins and minerals. This recipe serves 24. It is brought to you by Sallys Baking Addiction. This recipe is liked by 17007 foodies and cooks. A mixture of sea salt, flour, pecans, and a handful of other ingredients are all it takes to make this recipe so yummy. From preparation to the plate, this recipe takes around 45 minutes. Overall, this recipe earns a not so tremendous spoonacular score of 18%. Try Salted Caramel Chocolate Chip Cookies, Salted Caramel Chocolate Chip Cookies, and Salted Caramel Chocolate Chip Cookies for similar recipes.
Servings: 24
Ingredients:
1 teaspoon baking soda
16 wrapped caramels, cut into 4 or 5 pieces each
2 teaspoons cornstarch (aka corn flour)
1 large egg, at room temperature
2 cups (250g) all-purpose flour
3/4 cup (150g) dark brown sugar (light brown would be fine)
1/2 cup (71g) chopped pecans
1/2 teaspoon salt
sea salt
3/4 cup (135g) semi-sweet chocolate chips
1/4 cup (50g) sugar
3/4 cup (170g) unsalted butter, softened to room temperature
2 teaspoon vanilla extract
Equipment:
baking paper
baking sheet
stand mixer
bowl
oven
wire rack
Cooking instruction summary:
Line an ungreased cookie sheet with parchment paper or silicone baking mat. Set aside.In a large bowl using a hand-held mixer or stand mixer with paddle attachment, cream the butter and sugars together on medium speed until fluffy and light in color. Mix in egg and vanilla. Scrape down the sides as needed. In a separate bowl, combine the flour, cornstarch, baking soda and salt. On low speed, slowly mix it into the wet ingredients. Stir in chocolate chips and pecans. Dough will be thick and sticky. Chill for at least 30 minutes.Preheat oven to 350F. Line two large baking sheets with parchment paper or silicone baking mats.Drop 1 Tbsp balls of dough onto cookie sheet OR used a standard-sized cookie scoop. If the dough is too crumbly, use your hands to roll the balls of dough. Press a few pieces of caramel onto the tops of the cookies and sprinkle with sea salt. Bake for 8-10 minutes, until barely golden brown around the edges. Do NOT cook them longer than 10 minutes. Remove and let cool for 3 minutes on the cookie sheet. Transfer to cooling rack. Cookies stay fresh covered at room temperature for 1 week.
Step by step:
1. Line an ungreased cookie sheet with parchment paper or silicone baking mat. Set aside.In a large bowl using a hand-held mixer or stand mixer with paddle attachment, cream the butter and sugars together on medium speed until fluffy and light in color.
2. Mix in egg and vanilla. Scrape down the sides as needed. In a separate bowl, combine the flour, cornstarch, baking soda and salt. On low speed, slowly mix it into the wet ingredients. Stir in chocolate chips and pecans. Dough will be thick and sticky. Chill for at least 30 minutes.Preheat oven to 350F. Line two large baking sheets with parchment paper or silicone baking mats.Drop 1 Tbsp balls of dough onto cookie sheet OR used a standard-sized cookie scoop. If the dough is too crumbly, use your hands to roll the balls of dough. Press a few pieces of caramel onto the tops of the cookies and sprinkle with sea salt.
3. Bake for 8-10 minutes, until barely golden brown around the edges. Do NOT cook them longer than 10 minutes.
4. Remove and let cool for 3 minutes on the cookie sheet.
5. Transfer to cooling rack. Cookies stay fresh covered at room temperature for 1 week.
Nutrition Information:
covered percent of daily need
