Ingrédients pour Chocolate Chip Caramel Cookies
- Unsalted Butter
- Granulated Sugar
- Light Brown Sugar
- 1 large egg
- 1 large egg yolk
- ½ teaspoon marshmallow extract
- Vanilla Extract
- 2 tablespoons heavy cream
- All Purpose Flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- Semisweet Mini Chocolate Chips
- Caramel Filled Hersheys Chocolate Kisses
- 1 cup rolled oats
- ½ cup chopped pecans
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Comment préparer Chocolate Chip Caramel Cookies
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- In a microwave-safe bowl, melt 1 cup (2 sticks) unsalted butter, ¾ cup granulated sugar, and ½ cup packed brown sugar on medium-low power in 45-second intervals, stirring after each, until completely melted and smooth. Be careful not to burn the butter.
- Let the butter-sugar mixture cool slightly. Whisk in 1 large egg and 1 large egg yolk until well combined.
- Stir in 1 teaspoon vanilla extract, ½ teaspoon marshmallow extract, and 2 tablespoons heavy cream.
- In a separate bowl, whisk together 2 ¼ cups all-purpose flour, 1 teaspoon baking soda, 1 teaspoon salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Gently fold in 2 cups chocolate chips, 1 cup caramel candies (chopped), 1 cup rolled oats, and ½ cup chopped pecans.
- Using a 2-tablespoon cookie scoop or ice cream scoop, drop rounded scoops of dough onto the prepared baking sheets, leaving about 2 inches between each cookie.
- Gently flatten each cookie slightly with a spatula.
- Bake for 12-15 minutes, or until the edges are golden brown and the centers are still slightly soft.
- Let the cookies cool on the baking sheets for 5-7 minutes before transferring them to a wire rack to cool completely.
- Enjoy your incredibly delicious and chewy cookies!
Nutrition Information (Approximate per serving)
Sodium
5 g
Sugar
81g
Fat
34g
Carbs
12g
