This recipe came along because I could not resist the purchase of an enormous bag of caramels – I wish I could still blame pregnancy for this impulse purchase…I blamed pregnancy for a lot of things…
Either way, the result was delish and well worth the purchase and buyer’s remorse.
Caramel Pecan Drop Cookies
- 3 2/3 cups flour
- 1 1/4 tsp baking soda
- 1 1/2 tsp baking powder
- 1 1/2 tsp Fleur de Sel or sea salt
- 280 g butter (2 1/2 sticks)
- 1 1/4 cups light brown sugar
- 1 cup white sugar
- 2 eggs
- 2 tsp vanilla
- 1 1/4 cup caramels (cut into quarters)
- 1/2 cup chocolate chips
- 1/2 cup white chocolate chips
- 175 g pecans, roughly chopped
- More sea salt for sprinkling
Sift the flour, baking soda, baking powder together and stir in the Fleur de sel. Set aside.
Cream the butter until light and add the sugars. Add the eggs, incorporating one at a time followed by the vanilla. Stir in the flour mixture until just combined and add the caramels and pecans. Stir on low speed until well combined.
At this point, I like to divide the dough into thirds and wrap them tightly with plastic. Chill the dough for at least 2 hours or if you want, you can freeze some of it for later use.
Preheat the oven to 350°F. Divided the cold dough into 4 tsp mounds on a parchment lined tray. Allow about 4 inches of room between cookies.
Bake for about 7-9 minutes or until the edges have just browned but the centers are just barely set. Allow to cool slightly on the tray before transferring to a cooling rack.