I don’t want Mother Nature to get any silly ideas that I’m ready for winter or something. So while cookies make me think of Christmas, you can also make cookies, especially these cookies year-round, which makes me feel a little bit better about sharing them with you in October.
I do promise though, that I really will share non-cookie recipes with during this 12 week adventure. If you’re wondering what I’m talking about, the 12 Weeks of Christmas Treats blog hop is hosted by Brenda of Meal Planning Magic. It’s not too late to join up, just head on over to her blog. If you’re not a blogger or can’t fathom Christmas treats in October, then I’d suggest coming back every Wednesday to see what we’ve made or visiting the Pinterest page.
- 2 1/2 cups all-purpose flour
- 1 tsp. baking soda
- 1 tsp. salt
- 2 sticks unsalted butter, at room temperature
- 3/4 cup sugar
- 3/4 cup brown sugar
- 2 eggs
- 1 tsp. vanilla
- 1 1/2 cups chocolate chips
- 15 Kraft caramel squares, chopped
- 1/2 cup pecans, chopped
1. Preheat oven to 375.
2. In a medium bowl, combine flour, baking soda and salt.
3. In the bowl of your stand mixer, beat together butter and sugars until fluffy. Add in eggs, one at a time until fully combined, then add in the vanilla.
4. Add the flour mixture to the stand mixer and mix until a soft dough forms. Fold in the chocolate chips, caramel squares and pecans.
5. Scoop rounded tablespoon-fuls of the dough onto the baking sheets. Bake for 9-10 minutes or until lightly golden. Transfer to a wire rack to cool completely.
These cookies are absolutely incredible when they’re still warm. The caramel is a melty gooey mess that might just stick to your fingers, but the flavor of these cookies is more than worth it. The original recipe calls for walnuts instead of pecans, which I substituted simply because I found them first in the pantry.