Ingredients for Pecan Cookies With Caramel Glaze
- 2 1/2 cups all-purpose flour
- Baking Soda
- 1/2 teaspoon salt
- Dark Brown Sugar
- 1 cup (2 sticks) unsalted butter
- 2 large eggs
- Vanilla Extract
- 1 cup chopped pecans + extra whole pecans for topping
- Whole Pecans
- 14 ounces caramels (wrapped or unwrapped)
- Heavy Cream
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Pecan Cookies With Caramel Glaze? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
How to Make Pecan Cookies With Caramel Glaze
- Preheat oven to 300°F (150°C). Line baking sheets with parchment paper.
- In a medium bowl, whisk together 2 1/2 cups all-purpose flour, 1 teaspoon baking soda, and 1/2 teaspoon salt. Set aside.
- In a large bowl, cream together 1 cup (2 sticks) unsalted butter and 1 1/2 cups granulated sugar using an electric mixer until light and fluffy.
- Scrape down the sides of the bowl. Add 2 large eggs one at a time, mixing well after each addition.
- Beat in 1 teaspoon vanilla extract at medium speed until the mixture is smooth.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Stir in 1 cup chopped pecans.
- Drop rounded tablespoons of dough 2 inches apart onto the prepared baking sheets.
- Place 1 whole pecan in the center of each cookie.
- Bake for 23-25 minutes, or until the edges are lightly golden brown.
- Transfer cookies to a wire rack to cool completely.
- **Caramel Glaze:** In a small saucepan over low heat, combine 14 ounces caramels (wrapped or unwrapped), and 1/4 cup heavy cream. Stir until smooth and melted.
- Remove from heat and stir in 1/4 teaspoon sea salt (optional).
- Drizzle the cooled cookies with the caramel glaze in your desired pattern. Allow the glaze to set before serving.
Nutrition Information (Approximate per serving)
Sodium
4 g
Sugar
63g
Fat
25g
Carbs
6g
