The cookies of all cookies. The best of the best. These irresistible Salted Caramel Chocolate Pecan Cookies are gooey, overstuffed, chunky, and chewy. These gorgeous wins the first place of the most sought after cookie of all time. My personal favorite – soft-baked, salty but sweet cookies.
Ingredients
1 ½ cups of unsalted butter, softened
1 cup of white sugar
1 ½ teaspoon of vanilla extract
3 ½ cups of all-purpose flour
½ teaspoon of salt
2 large eggs, lightly beaten
¾ cup of chopped toasted pecans
44 caramel candies
6 tablespoons of heavy whipping cream
coarse sea salt
1 (6 ounces) bag semisweet chocolate chips
1 tablespoon of vegetable oil
How to make Salted Caramel Chocolate Pecan Cookies
Step 1: Prepare the oven. Preheat it to 350 degrees F or 175 degrees C. Then, line 3 to 4 baking sheets with parchment paper.
Step 2: Using an electric mixer, beat the butter and sugar until pale and fluffy. Mix in the vanilla extract.
Step 3: Adjust the speed of your mixer to low and gradually beat in the flour and half teaspoon of salt.
Step 4: Now, press the dough in plastic wrap and roll into 1 1/2-inch ball.
Step 5: Put the beaten eggs in a small dish and the pecans in another dish. Then, dip the dough into the beaten eggs first and roll them in pecans.
Step 6: Line the dredged balls on the greased baking sheets and press the middle of each dough with your thumb.
Step 7: Place inside the preheated oven and bake for 10 minutes. And with a spoon, press the cookies again, the, return in the oven and bake for 10 minutes more until golden.
Step 8: Remove the cookies from the oven and cool on wire racks.
Step 9: Meanwhile, in a small saucepan, combine the caramels and heavy cream. Cook for 4 to 6 minutes over low heat while stirring constantly until the caramels are melted and smooth.
Step 10: Spoon the mixture into the cookie thumbprint. Then, sprinkle with sea salt.
Step 11: Lastly, microwave the chocolate chips for about 1 to 3 minutes with 15 seconds interval. Stir in the oil. And drizzle over the cookies.
Ingredients
- 1 ½ cups of unsalted butter, softened
- 1 cup of white sugar
- 1 ½ teaspoon of vanilla extract
- 3 ½ cups of all-purpose flour
- ½ teaspoon of salt
- 2 large eggs, lightly beaten
- ¾ cup of chopped toasted pecans
- 44 caramel candies
- 6 tablespoons of heavy whipping cream
- coarse sea salt
- 1 (6 ounces) bag semisweet chocolate chips
- 1 tablespoon of vegetable oil
Instructions
Step 1: Prepare the oven. Preheat it to 350 degrees F or 175 degrees C. Then, line 3 to 4 baking sheets with parchment paper.
Step 2: Using an electric mixer, beat the butter and sugar until pale and fluffy. Mix in the vanilla extract.
Step 3: Adjust the speed of your mixer to low and gradually beat in the flour and half teaspoon of salt.
Step 4: Now, press the dough in plastic wrap and roll into 1 1/2-inch ball.
Step 5: Put the beaten eggs in a small dish and the pecans in another dish. Then, dip the dough into the beaten eggs first and roll them in pecans.
Step 6: Line the dredged balls on the greased baking sheets and press the middle of each dough with your thumb.
Step 7: Place inside the preheated oven and bake for 10 minutes. And with a spoon, press the cookies again, the, return in the oven and bake for 10 minutes more until golden.
Step 8: Remove the cookies from the oven and cool on wire racks.
Step 9: Meanwhile, in a small saucepan, combine the caramels and heavy cream. Cook for 4 to 6 minutes over low heat while stirring constantly until the caramels are melted and smooth.
Step 10: Spoon the mixture into the cookie thumbprint. Then, sprinkle with sea salt.
Step 11: Lastly, microwave the chocolate chips for about 1 to 3 minutes with 15 seconds interval. Stir in the oil. And drizzle over the cookies.
