Pecan Cookies with Caramel Drizzle Recipe
Prep Time: 15 minutes
Cook Time: 12 minutes
Servings: 24 cookies
Ingredients
For the Cookies:
1 cup 225g unsalted butter, softened
1 cup 200g brown sugar, packed
1/2 cup 100g granulated sugar
2 large eggs
2 tsp vanilla extract
2 1/4 cups 280g all-purpose flour
1 tsp baking soda
1/2 tsp salt
1/2 tsp ground cinnamon optional
1 cup chopped pecans
1/2 cup white chocolate chips or dark chocolate chips optional
For the Caramel Drizzle:
1/2 cup 100g granulated sugar
3 tbsp unsalted butter
1/4 cup 60ml heavy cream
Pinch of salt optional
Instructions
Step 1: Make the Cookie Dough
Preheat your oven to 350F 175C and line two baking sheets with parchment paper.
In a large bowl, beat the softened butter, brown sugar, and granulated sugar together until creamy and fluffy.
Add eggs, one at a time, beating well after each addition. Mix in the vanilla extract.
In a separate bowl, whisk together the flour, baking soda, salt, and cinnamon if using.
Gradually add the dry ingredients to the wet ingredients and mix until combined.
Fold in the chopped pecans and chocolate chips if using.
Step 2: Bake the Cookies
Scoop the dough onto the prepared baking sheets, about 1 1/2 tablespoons per cookie, leaving space between them.
Bake for 10-12 minutes or until the edges are golden brown and the centers look set.
Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Step 3: Make the Caramel Drizzle
In a small saucepan, melt the sugar over medium heat, stirring constantly until it turns a deep amber color.
Add the butter and stir until combined. Be careful as the mixture will bubble.
Slowly pour in the heavy cream while stirring, and let the caramel simmer for 1 minute.
Remove from heat and stir in a pinch of salt, if desired. Let it cool slightly.
Step 4: Decorate the Cookies
Drizzle the cooled caramel over the cookies using a spoon or a piping bag for precision.
Let the caramel set for a few minutes before serving.