Salted Caramel Chocolate Pecan Cookies Food

SALTED CARAMEL CHOCOLATE CHIP COOKIES

Steps:

• Heat oven to 350°F. In large bowl, break up cookie dough. Stir or knead in flour until well blended. (DO NOT EAT RAW COOKIE DOUGH AFTER COMBINING WITH FLOUR.) Shape tablespoonfuls of dough into balls; roll in pecans, pressing into dough. Place 1 inch apart on ungreased cookie sheets.
• Bake 12 to 16 minutes or until edges are light golden brown. Using handle of wooden spoon, make indentation in center of each cookie. Cool 1 minute; remove from cookie sheet to cooling racks. Cool completely, about 20 minutes.
• Meanwhile, in microwavable bowl, microwave caramels and half-and-half uncovered on High 1 to 2 minutes, stirring once, until caramels are melted. Spoon about 1 teaspoon caramel into indentation of each cookie. Cool 15 minutes.
• Drizzle with melted chocolate; sprinkle with salt. Let stand about 15 minutes or until chocolate is set.

CHOCOLATE SALTED CARAMEL COOKIES

Steps:

• Beat butter in a bowl with an electric mixer until creamy. Beat in 1 cup white sugar and brown sugar gradually. Beat in eggs and vanilla extract.
• Combine flour, cocoa powder, baking soda, and 1/8 teaspoon salt in a separate bowl. Add to the butter mixture gradually, beating well. Cover dough and chill for 20 minutes.
• Preheat oven to 375 degrees F (190 degrees C). Line 2 baking sheets with parchment paper.
• Press a small amount of dough around each caramel-filled candy. Roll into balls. Pour 2 tablespoons white sugar into a small bowl. Dip the top of each ball into the sugar. Place 2 inches apart on the prepared baking sheets. Sprinkle each cookie with some of the coarse salt.
• Bake in the preheated oven until edges are set, about 8 minutes. Cool for 5 minutes on the baking sheets. Remove to wire racks to cool completely.

SALTED CARAMEL PECAN BITES

Steps:

• Preheat the oven to 350 degrees F.
• Bake the pecans in a single layer in a shallow pan 10 to 12 minutes or until toasted and fragrant, stirring halfway through.
• Line a 15-by-10-inch jelly-roll pan or a 9.5-by-13-inch casserole dish with aluminum foil; lightly grease the foil with baking spray. Arrange the graham crackers in a single layer in the prepared pan, slightly overlapping the edges.
• Combine the sugar, butter and cream in a medium-size heavy saucepan; bring to a boil over medium heat and stir in the vanilla and pecans. Pour the butter mixture over the crackers, spreading to coat.
• Bake for 10 to 11 minutes or until lightly browned and bubbly. Immediately sprinkle with the salt, lift the foil from the pan and slide the bark off the foil onto a wire rack. Cool completely, 30 minutes to an hour. Break into bite-size pieces.

SALTED CARAMEL CHOCOLATE CHIP COOKIES

Steps:

• Preheat the oven to 375 degrees F; position racks in the upper and lower thirds of the oven. Line two baking sheets with parchment paper.
• Whisk the flour, baking powder, baking soda and fine salt together in a bowl.
• With an electric mixer, beat the brown sugar, granulated sugar and butter together in a large bowl until light and fluffy, 3 minutes. Add the eggs, one at a time, beating well after each addition. Add the vanilla extract and beat to combine. Add the flour mixture and beat until just incorporated. Stir in the chocolate chips and caramel bits.
• Scoop heaping tablespoons of the dough onto the baking sheets, leaving about 2 inches of space between the cookies (you will have cookie dough left over). Sprinkle each cookie with a pinch of sea salt.
• Bake the cookies until golden brown, rotating the position of the baking sheets halfway through, 13 minutes. Transfer the cookies to a rack to cool. Meanwhile, cool the baking sheets and repeat with the remaining cookie dough.

SALTED CARAMEL CHOCOLATE PECAN COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line 3 to 4 baking sheets with parchment paper.
• Beat butter and sugar together in a bowl using an electric mixer until pale and fluffy. Beat in vanilla extract. Reduce mixer speed to low and gradually beat in flour and 1/2 teaspoon salt. Press dough together in plastic wrap; roll dough into 1 1/2-inch balls.
• Place beaten eggs in one small dish and pecans in another dish. Dip each dough ball into the eggs and roll in pecans. Place dredged balls on the prepared baking sheets; press your thumb into the center of each ball.
• Bake in the preheated oven for 10 minutes. Press each cookie again, with a spoon. Return to the oven and continue baking until golden, about 10 minutes more. Cool on wire racks.
• Combine caramels and heavy cream in a small saucepan over low heat. Cook, stirring constantly, until caramels are melted and mixture is smooth, 4 to 6 minutes. Spoon the mixture into the thumbprints of the cookies and sprinkle with sea salt.
• Melt chocolate chips in a microwave-safe bowl in 15-second intervals, stirring after each melting, 1 to 3 minutes. Stir in oil. Drizzle chocolate over the cookies.

CARAMEL PECAN COOKIES

Steps:

• Combine flour, soda and salt, if using; set aside.
• Beat together butter and both sugars, until well blended.
• Mix in egg, half and half and vanilla.
• Blend in flour mixture until smooth.
• Stir in, by hand, Rolo candies, pecans and chocolate chips (if using).
• Wrap and chill dough, at least an hour before baking (not part of the original directions but I prefer to do this).
• Drop dough by tablespoon onto silpat or parchment lined baking sheets (necessary because of the caramel, trust me!).
• Bake at 350°F for 10-13 minutes until edges are golden brown and center is still slightly soft.

SALTED CARAMEL AND PECAN SUGAR COOKIE BARS

Steps:

• Preheat oven to 350 degrees. Prepare an 8x8 baking pan with non stick spray. Optional : line the pan with foil or parchment paper for easy removal.
• Scoop 1/2 cup of the cookie dough and set aside. Take the remaining cookie dough and press it into the bottom of the prepared pan. Bake for 20 minutes, until the crust is lightly golden brown.
• While that is baking, prepare the caramel filling.
• In a small bowl, combine the 1/2 cup caramel topping and the flour and mix until combined. When the crust is done baking, spread the caramel topping all over the top, stopping before the edge.
• Take the dough from the 1/2 cup that was set aside, break it up and sprinkle it all over the top of the caramel filling. Sprinkle the crushed pecans all over the top.
• Bake again for 30 minutes, until the top is light golden brown. Cool for at least an hour. Drizzle the remaining 3 tbsp of caramel topping all over the top, sprinkle with the sea salt. Cut into bars and serve! Store in an air tight container.

SALTED CHOCOLATE MAPLE PECAN BARS

Steps:

• To make crust, place almond flour, pecans, dates, oil, and salt in a food processor; process continuously until pecans are crushed into fine crumbs. Setaside.
• Line an 8 x 8-inch (20 x 20-cm) baking dish with parchment paper. Using clean hands (or a rubber spatula) press crust mixture into dish to form an even layer. Set aside.
• To make chocolate layer, combine almond butter, maple syrup, water, and Shakeology in a medium bowl; mix well.
• Press chocolate mixture on top of crust to form chocolate layer.
• Gently press chopped pecans into chocolate layer.
• Place chocolate chips in a small bowl; microwave on high for 20 seconds. Stir; microwave on high for an additional 20 seconds. Stir. Repeat until chocolate is evenly melted (about three times). Add oil; mix well.
• Using a fork, drizzle chocolate over prepared pan. Refrigerate for 1 hour before serving. Refrigerate in an airtight container for up to 1 day.

SALTED CARAMEL PECAN CHOCOLATE PIE (GLUTEN-FREE VERSION TOO!)

Steps:

• Prepare a 9" springform pan by spraying with nonstick cooking spray. You can also use a 9" deep dish pie plate as well.
• Place Oreos in a large Ziploc bag, seal, and crush with a rolling pin. Pour into a medium bowl. Combine with melted butter then press into your prepared pan covering the bottom & about 1" up the sides. Chill while you prepare filling.
• In a microwave safe bowl, place unwrapped caramels and 1/4 cup whipping cream. Place in microwave & heat on high for 2-3 minutes, stopping & stirring well every 30 seconds, until mixture is melted and smooth. Sprinkle in salt then add chopped pecans. Stir and spread evenly over the Oreo crust.
• Clean bowl used above and combine chocolate chips and remaining 1 cup whipping cream. Microwave on high for about 1 minutes, whisking every 30 seconds, until chocolate has completed melted. Pour over caramel pecan layer.
• Place in refrigerator to set, about 2 hours. Take out & immediately remove outer sides of springform pan from base. Bring to room temperature for about 15-20 minutes prior to serving & sprinkle with coarse sea salt.

SALTED CARAMEL PECAN CHOCOLATE CHIP COOKIES RECIPE

Steps:

• In a large bowl using a hand-held mixer, beat the butter, brown sugar, and granulated sugar together until fluffy and light in color.
• Mix in egg and vanilla extract. Scrape down the sides and bottom of the bowl as needed.
• In a separate bowl, combine flour, cornstarch, baking soda, and salt. At low speed, slowly mix into the wet ingredients until combined. The cookie dough will be thick.
• Add the chocolate chips and pecans, then mix until evenly distributed. Cover dough tightly with aluminum foil or plastic wrap and chill for at least 1 hour and up to 4 days.
• Remove cookie dough from the refrigerator and allow to sit at room temperature for 10 minutes. Preheat oven to 350 degrees F.
• Line 2 large baking sheets with parchment paper or silicone baking mats.Set aside.
• Roll balls of dough and arrange 3 inches apart on the prepared baking sheets.
• Press a few pieces of caramel onto the tops of the cookies and sprinkle each with sea salt.
• Bake for 10 to 11 minutes, until barely golden brown around the edges. The centers will look soft.
• Remove from the oven and allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

KETO CHOCOLATE CARAMEL PECAN CLUSTERS

Steps:

• Over medium heat add the butter to a sauce pan and cook until brown, constantly stirring with a whisk. This step takes approx. 3-4 minutes.
• Once the butter is brown, add the heavy whipping cream and stir.
• Then, add the Pyure and vanilla and cook over medium heat for approximately 3 minutes constantly stirring
• Remove from heat and add pecans to butter mixture and stir well. I've done this step or I've added the pecans and stirred then taken off the heat. Either way will work.
• Place wax paper onto a cookie sheet
• Scoop out clusters by the tablespoon onto the wax paper
• Place the cookie sheet into the freezer for approximately 10 minutes.
• Melt the sugar free chocolate chips and coconut oil in the microwave for 1 minute
• Drizzle chocolate over each cluster and place cookie sheet back into the freezer for 5 minutes
• Then, place clusters into an air tight container and place into the refrigerator or freezer.

SALTED CARAMEL COOKIES

Steps:

• Gather the ingredients. Line 2 baking sheets with parchment paper and set aside.
• In a large bowl, cream together the brown sugar and butter until light and fluffy.
• Add the egg and vanilla extract and mix well to combine.
• In another bowl, stir together the flour, baking soda, and table salt.
• Mix the dry ingredients into the butter mixture.
• Cover and refrigerate the dough for at least 1 hour. When ready to bake, preheat the oven to 375 F.
• Roll the dough into 1-inch balls and place on the prepared baking sheets about 1 inch apart. Bake for about 10 minutes or until golden brown.
• Cool completely on a wire rack.
• Meanwhile, place the unwrapped caramels and heavy cream in a microwave-safe bowl. Microwave for 30 seconds, then stir and continue to microwave in 15-second intervals until melted and smooth.
• Drizzle the melted caramel over each cookie. If the caramel begins to thicken as you work, microwave again in 15-second increments.
• Sprinkle with flaky sea salt. Cool at room temperature until the caramel sets. Enjoy.

SALTED CARAMEL PECAN CHOCOLATE CHIP COOKIES

Steps:

• Preheat the oven to 375 degrees and line a standard baking sheet with baking paper.
• In a medium mixing bowl, cream together the butter and pudding mix.
• Add in the flour and mix until thoroughly combined.
• Fold in ½ cup of the pecans and the caramel bits.
• Roll the batter into 1-inch balls and place 2 inches apart on the prepared baking dish.
• Lightly flatten with hands and sprinkle each cookie with a bit of the leftover pecans and some sea salt.
• Bake for 8-10 minutes then let rest on the pan for 5 minutes. Enjoy!