These homemade cookies are so amazing. In fact, they are even more deadly than they appear. They are the perfect mix of sweet and salty with an added bonus of sticky and ooey gooey caramel drizzle.
3/4 cup Butter
2 cups = 2 tablespoons Flour
1/2 tsp Baking Soda
1/2 tsp Salt
1 cup Golden Brown Sugar
1/2 cup Sugar
1 Egg Yolk
1 tsp Vanilla Extract
1/2 cup Semi-Sweet Chocolate Chips
1/2 cup Caramel Bits
1/2 cup Chopped Pecans
15 Caramel Candies
1/4 cup Heavy Cream
First, melt the butter in a large bowl. Now, in a separate bowl, combine the flour, baking soda, and salt. Whisk these ingredients together until combined.
Next, add the brown sugar and sugar to the butter. Mix this together with a spoon. When well combined, add the egg and egg yolk. Next, stir in the vanilla followed by the dry ingredients.
In a separate small bowl, add the chocolate chips, caramel bits, and pecans. Mix these together and add to the cookie mix. Make sure everything is mixed well so you can get a little bit of everything in each bite! Next, refrigerate the dough for 15 minutes.
Finally, the cookie baking! Preheat the oven to 350 degrees. Scoop dough onto a cookie sheet. I used an ice cream scoop, and took the ball and separated it into two balls. Bake for 10 minutes and check the cookies, mine needed to go for 2 more minutes. Let the cookies cool on the pan for 10 minutes and then move them to a cooling rack. While the cookies are on the cooking rack, let’s prepare for the drizzling!
Put a long sheet of wax paper (about 2 feet) on the counter. When your cookies have cooled, move them to the wax paper.
Put the caramel candies in a bowl and melt in the microwave for 1 minute. Take the bowl out and stir, put back in for 30 more seconds and then add the heavy cream. Continue heating up for 30 seconds until the caramel is smooth. This took 2 and a half minutes all together for me.
Take the spoon and dip it into the caramel and shake over the cookies! This is by no means the most delicate technique you have ever seen, but definitely the most effective! Let the caramel harden on the wax paper and store in an air-tight container!