1 ¼ cups all purpose flour
¼ cup natural unsweetened cocoa powder
½ tsp salt
½ tsp baking soda
1 stick unsalted butter, softened
½ cup brown sugar
½ cup granulated sugar
1 large egg
1 tsp vanilla extract
½ cup semi-sweet chocolate chips regular or mini size
½ cup chopped caramel squares use a knife to cut into small pieces
½ cup chopped pecans
Method:Cut the caramel squares into small pieces with a knife.-Combine the chocolate chips, chopped pecans, and caramel pieces in a bowl, mix. Reserve 1/2 cup for the outside of the cookie dough balls.
- Preheat the oven to 350º F. Line a baking sheet with a silicone baking mat. -In a small bowl, mix together the flour, cocoa powder, salt, and baking soda.- In a mixing bowl cream the butter, brown sugar and granulated sugar until fluffy, 1 minute. Add in the egg and vanilla, beat again. Add the flour mixture and the add ins (minus the 1/2 cup you're reserving) to the wet mixture, mix with a spatula (or on low with a mixer) just until everything is combined- Use a cookie scoop to form dough balls. Press the 1/2 cup of add-ins on the outside of the dough balls. This is optional but I like the way the cookies look when you can see the chocolate chips, caramel puddles and pecans on top.- Place the cookies 3 inches apart on a silicone lined baking sheet and bake for 10-14 minutes. Allow the cookies to cool on the sheet for 10 minutes before moving to a cooling rack.
Notes
For the cookies in the photos, the dough balls were about 3 tbsp, so that’s a large cookie! I baked those for 12-14 minutes – just until the edge of the cookie would begin to look puffy. The result is a soft & chewy chocolate caramel pecan cookie!
If you make smaller dough balls, you should reduce the baking time otherwise the cookies will be over done.
¼ cup natural unsweetened cocoa powder
½ tsp salt
½ tsp baking soda
1 stick unsalted butter, softened
½ cup brown sugar
½ cup granulated sugar
1 large egg
1 tsp vanilla extract
½ cup semi-sweet chocolate chips regular or mini size
½ cup chopped caramel squares use a knife to cut into small pieces
½ cup chopped pecans
Method:Cut the caramel squares into small pieces with a knife.-Combine the chocolate chips, chopped pecans, and caramel pieces in a bowl, mix. Reserve 1/2 cup for the outside of the cookie dough balls.
- Preheat the oven to 350º F. Line a baking sheet with a silicone baking mat. -In a small bowl, mix together the flour, cocoa powder, salt, and baking soda.- In a mixing bowl cream the butter, brown sugar and granulated sugar until fluffy, 1 minute. Add in the egg and vanilla, beat again. Add the flour mixture and the add ins (minus the 1/2 cup you're reserving) to the wet mixture, mix with a spatula (or on low with a mixer) just until everything is combined- Use a cookie scoop to form dough balls. Press the 1/2 cup of add-ins on the outside of the dough balls. This is optional but I like the way the cookies look when you can see the chocolate chips, caramel puddles and pecans on top.- Place the cookies 3 inches apart on a silicone lined baking sheet and bake for 10-14 minutes. Allow the cookies to cool on the sheet for 10 minutes before moving to a cooling rack.
Notes
For the cookies in the photos, the dough balls were about 3 tbsp, so that’s a large cookie! I baked those for 12-14 minutes – just until the edge of the cookie would begin to look puffy. The result is a soft & chewy chocolate caramel pecan cookie!
If you make smaller dough balls, you should reduce the baking time otherwise the cookies will be over done.
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