Ingredients for Caramel Pecan Cookies
- 3 cups all-purpose flour
- Baking Soda
- 1/2 teaspoon salt
- Unsalted Butter
- Sugar
- Brown Sugar
- 2 large eggs
- 1/2 cup half-and-half
- Vanilla Extract
- Rolo Chocolates
- 1 cup chopped pecans
- Semi Sweet Chocolate Chips
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How to Make Caramel Pecan Cookies
- Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper or silpats.
- In a medium bowl, whisk together 3 cups all-purpose flour, 1 teaspoon baking soda, and 1/2 teaspoon salt.
- In a large bowl, cream together 1 cup (2 sticks) unsalted butter, 3/4 cup granulated sugar, and 3/4 cup packed brown sugar until light and fluffy.
- Beat in 2 large eggs, 1/2 cup half-and-half, and 1 teaspoon vanilla extract until well combined.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
- Stir in 1 cup chopped pecans, 1 cup Rolo candies (unwrapped), and 1 cup semisweet chocolate chips (optional).
- Cover the dough and chill in the refrigerator for at least 1 hour (or up to 3 days).
- Drop rounded tablespoons of dough onto the prepared baking sheets, leaving about 2 inches between each cookie.
- Bake for 10-13 minutes, or until the edges are golden brown and the centers are still slightly soft. Keep a close eye on them as oven temperatures can vary.
- Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
Nutrition Information (Approximate per serving)
Sodium
4 g
Sugar
68g
Fat
21g
Carbs
8g
