If you aren’t a chocolate lover, you may just love these Caramel Chip Pecan Cookies! I’ve gotten so many requests for this recipe that I’ve decided to share it on here. Granted, it’s by no means healthy or low-carb but it’s a great carry-in, family, and gathering kind of recipe that has pleased many of its indulgers.
This is not my recipe. As much as I’d like to claim all the credit for it, I honestly got this off the back of a Ghirardelli caramel chips bag. Thanks, Ghirardelli for providing this recipe that has won many hearts and convinced people that it must surely be my very own.
The recipe says it yields a dozen cookies but I usually get at least 1 1/2 dozen out of it.
Notes
Recipe from Ghirardelli
Ingredients
- 2 cups + 2 tbs. all-purpose flour
- ½ tsp baking soda
- ¼ tsp baking powder
- ½ tsp salt
- ¾ cup (1 ½ sticks) unsalted butter, melted and cooled slightly
- ¾ cup packed light brown sugar
- ½ cup granulated sugar
- 1 large egg plus 1 egg yolk
- 2 tsp vanilla extract
- 10 oz Ghirardelli Caramel Flavored Chips
- ¾ cup pecans, chopped
Instructions
- Preheat the oven to 350°F.
- Line 2 large cookie sheets with parchment paper or spray with cooking spray.
- Mix the flour, baking soda, baking powder, and salt together in a bowl.
- In a separate bowl, combine melted butter and sugars until blended. Add the egg, yolk, and vanilla.
- Blend in dry ingredients. Add chips and pecans, mix thoroughly.
- Roll 2 tablespoons of dough into a ball. Place the dough balls on the cookie sheets 2 inches apart.
- Bake until the cookies are golden brown, 12-14 minutes. Rotate cookie sheets midway through baking.
