Melt in Your Mouth Butter Pecan Caramel Cookies
Soft and chewy pecan butter cookies filled with caramel chips.
Ingredients
- 1/2 cup (113 g) unsalted butter slightly cold
- 1 cup (250 g) pecan butter see recipe in post
- 1 1/4 cup (275 g) light brown sugar packed
- 1 tablespoon (13 g) pure vanilla extract
- 1 large egg
- 2 cups (240 g) all-purpose flour
- 1 teaspoon (4 g) baking soda
- 1 teaspoon (6 g) salt
- 8 ounces caramel baking chips
Instructions
- Preheat your oven to 375 degrees F. Line a baking sheet with parchment paper. Set aside.
- In the bowl of an electric mixer, fitted with the paddle attachment, combine the butter, pecan butter, brown sugar, and vanilla. Beat on medium speed until well blended, about one minute.
- Add the egg and beat until just combined.
- Add the flour, baking soda, and salt and mix on low speed until just combined.
- Stir in the caramel chips.
- Using a cookie scoop (mine is about 2 tablespoons), drop cookie dough on lined baking sheet about 2 inches apart. Flatten slightly with the bottom of a glass.
- Bake for 6 to 8 minutes, or until slightly golden brown around the bottom edge. Do not over bake. In fact, I like these underdone just a little. Let the cookies cool for about 10 minutes before eating.
- Makes about 14 large cookies.