Tuesday, September 25, 2018

Sea Salt Caramel Chocolate Chip Pecan Cookies

I know, I know, these cookies have a super long, mouthful of a name...but I promise that you will forget all about that once you sink your teeth into one of these tasty morsels!

Last year, I stumbled across these Sea Salt Caramel baking chips from Hershey's, and I immediately tossed two bags into my cart and took them home.  I turned the first bag into truffles and filled candies soon after getting home, and then the second bag was put away in the cupboard. High up in the cupboard.  Way out of sight, and out of easy reach.  And as a result, they were still in there when I had a hankering to make cookies the other day.

The hubs and I went to go see "The House With a Clock in its Walls" last week, and in the movie, there are a couple scenes where the characters are eating these big chocolate chip cookies that have nuts in them.  Of course, being us, we immediately started thinking about cookies, and how we really wanted some...inspiration strikes in the oddest of places!

So my brain started spinning about what I wanted to make.  I knew I wanted chocolate chips, pecans, and possibly caramel, and as my brain was putting ideas together, I remembered those Sea Salt Caramel chips, and I knew I just had to use them.

These cookies are soft and sweet, but have bits of crunch and salty caramel.  Basically, they are incredible, but don't take my word for it, make them for yourself!

Sea Salt Caramel Chocolate Chip Pecan Cookies


3/4 c. butter (softened)
3/4 c. brown sugar (packed)
1/4 c. sugar
1 egg (room temperature)
2 tsp vanilla
2 c. flour
2 tsp cornstarch
1 tsp baking soda
1/2 tsp salt
1/2 c. mini chocolate chips
1/2 c. chopped pecans
1/3 c. sea salt caramel chips


Cream together the butter and sugars until light and fluffy.  Add the egg and vanilla, and mix until smooth.  Sift together the flour, cornstarch, baking soda, and salt, and add to the wet mixture.  Mix until combined.  Stir in the baking chips and pecans until well dispersed.

Chill the dough for a minimum of 30 minutes. Keep dough chilled until ready to bake, do not let the dough get too warm prior to going into the oven or they will spread too much.

Preheat oven to 350.

Roll into balls and place on a prepared baking sheet and bake for 8-10 minutes or until the cookies are just starting to turn golden around the edges.


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