🍪 Brown Sugar Pecan Cookies with Caramel
🔹 Ingredients:
For the cookies:
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¾ cup (170g) unsalted butter, softened
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1 cup packed brown sugar
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1 large egg
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1 tsp vanilla extract
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1¾ cups all-purpose flour
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½ tsp baking soda
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¼ tsp salt
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1 cup chopped pecans, toasted
For the caramel:
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15 soft caramel candies (e.g., Werther’s or Kraft), unwrapped
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1–2 tbsp heavy cream or milk
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Optional: flaky sea salt for topping
🔥 Instructions:
1. Toast the Pecans (Optional but Recommended):
Preheat oven to 350°F (175°C). Spread pecans on a baking sheet and toast for 6–8 minutes until fragrant. Let cool.
2. Make the Cookie Dough:
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Cream butter and brown sugar until light and fluffy (2–3 minutes).
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Add egg and vanilla, mix until combined.
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In a separate bowl, whisk together flour, baking soda, and salt.
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Gradually mix dry ingredients into wet.
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Fold in toasted pecans.
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Chill dough for 30 minutes (prevents spreading).
3. Preheat oven to 350°F (175°C). Line a baking sheet with parchment.
4. Shape & Bake:
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Scoop dough into 1½-inch balls. Place 2 inches apart.
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Bake for 10–12 minutes, until edges are set and centers are soft.
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Let cool on pan 5 minutes before transferring to a wire rack.
5. Prepare the Caramel Drizzle:
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In a microwave-safe bowl, melt caramels with cream in 20-second bursts, stirring between each, until smooth.
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Drizzle over cooled cookies or make a small indent in the center of each warm cookie and spoon caramel into the middle.
6. Optional Final Touch:
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Sprinkle with flaky sea salt while caramel is still warm for a sweet-salty finish.
🧊 Storage:
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Store in an airtight container for up to 5 days.
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Freeze cookies (without caramel) for up to 2 months.
Would you like a version with chocolate chips added or a bar-style adaptation for easier slicing?