Caramel Pecan Chocolate Chip Cookies

 

1 cup butter

1 cup sugar

1 cup brown sugar

2 eggs

2 tsp. vanilla

1 tsp. baking soda

1 tsp. salt

3 cups flour

1 cup chocolate chips

1 cup caramel chips

1 cup toasted pecans

Preheat oven to 375°. Line baking sheets with parchment paper and then set aside.

Add butter, sugars, eggs, and vanilla to a large bowl. Beat over medium speed until nice and creamy, about 1 minute.

In a medium sized bowl, sift together the baking soda, salt, and flour. Gradually add the dry ingredients to butter/sugar mixture, beating over low speed. Scrape the bowl then beat over medium speed for another 30 seconds until well-combined.

Add chocolate chips, caramel chips, and pecans to the dough and then stir to combine. Drop dough by rounded tablespoons onto prepared baking sheets, about 2-3 inches apart. Bake for 10-12 minutes, then remove from oven and allow cookies to cool slightly before transferring to a wire rack. Enjoy!

This recipe can be found here. 

Brown Sugar Cinnamon Pecan Cookies

 

2 cups flour

1 tsp baking soda

½ tsp. salt

¾ tsp. cinnamon

¾ cup butter

1½ cups dark brown sugar

1 egg

1 cup pecans, toasted

 

Preheat the oven to 375°. Line baking sheets with parchment paper.

In a medium bowl, whisk together flour, salt, baking soda, and cinnamon. Set aside.

Beat butter and sugar until smooth and creamy. Add the egg, beat well. Gradually add flour mixture and beat until mixed.  Add pecan pieces.

Use a small cookie scoop to drop dough onto the baking sheets, about 2 inches apart. Bake for 8-10 minutes. Cool on wire racks. Store in an airtight container. 

This recipe was adapted from here.

Carrot Cake Cookies

 

2½ cups flour

1 tsp baking soda

2 tsp cinnamon

½ tsp ground nutmeg

½ tsp ground ginger

1 cup butter

¾ cup light brown sugar

½ cup sugar

2 large eggs

1 Tbsp vanilla

1 cup chopped pecans

2¼ cups finely shredded whole carrots (4 medium-large)

 

Frosting

1 8-oz pkg cream cheese softened

½ cup butter

3½ cups powdered sugar

1 tsp vanilla

1 cup finely chopped pecans

 

Preheat the oven to 350°.

In a medium-size mixing bowl, whisk together the all-purpose flour, spices, and baking soda.

Beat the butter for 1 minute. Add the sugars to the butter and continue to mix for 1 more minute. Lower the mixer speed to low, add the vanilla and 1 egg at a time; slowly add the flour mixture.

Add the finely shredded carrots and chopped pecans to the batter.

Using a 1½ tablespoon cookie scoop, scoop the cookie batter onto the prepared cookie sheet, spacing the cookies 2 inches apart. Bake for 10 – 12 minutes.

Allow the cookies to completely cool.

Cream Cheese Frosting

Cream together the cream cheese and butter for 1 minute.

Add the vanilla and powdered sugar. Keep the mixer speed on low, until the powdered sugar is incorporated. Increase the mixer speed to medium-high and continue mixing for another 1 minute, until the cream cheese frosting is smooth.

Using a small offset spatula or a silicone spatula, frost the top of the cookie, smoothing as you go. Be sure to frost to the edges of the cookies.

Sprinkle the finely chopped pecans onto a plate. Either gently roll the edges of the cookies in the chopped pecans or sprinkle on top.

This recipe can be found here.

Pecan Pie Surprise Bars

 

1 box yellow cake mix 

½ cup butter

1 egg

1 cup pecans chopped

 

Filling

2/3 cup reserved cake mix

1/2 cup dark brown sugar

1 1/2 cup dark corn syrup

1 teaspoon vanilla

3 eggs

 

Topping

1 cup pecans chopped

 

Grease bottom and sides of a 13 x 9 inch baking pan. Preheat oven to 350°. Reserve 2/3 cup of dry cake mix for filling.

In a large mixing bowl combine remaining dry cake mix, butter and 1 egg.

Fold in 1 cup chopped pecans. Mixture will be tacky.

Wet fingers and press into prepared pan. Bake for 15 – 20 minutes.

Filling

Using an electric mixer combine all filling ingredients together on medium speed for 1 – 2 minutes. Pour filling over partially baked crust.

Sprinkle with pecans. Bake 30 – 25 minutes until filling is set. Cool and cut into bars.

This recipe can be found here.

Salted Caramel Butter Bars

 

2 cups (4 sticks) butter

1 cup white sugar

1½ cups powdered sugar

1 Tbsp vanilla

4 cups flour

1 11.5 oz jar salted caramel sauce

2 cups pecans, toasted

Sea salt

Preheat oven to 325°.

Line a 13x9" baking pan with foil, extending the sides of the foil over the edges of the pan. Spray the foil liberally with cooking spray and set aside.

In the bowl of a stand mixer fitted with the paddle attachment, beat together the butter and sugar until creamy and fluffy, about 2 minutes. Beat in the powdered sugar and vanilla. Lastly, beat in the four (4) cups of flour until a soft dough has formed. Press HALF of the dough evenly into the bottom of the prepared pan. Refrigerate the remaining dough.

Bake the crust for 15 minutes. Remove from the oven. Pour the caramel evenly into the crust, distribute the pecans on top of caramel, then crumble the remaining dough on top to cover the caramel layer. Sprinkle lightly with sea salt.

Return to the oven and continue baking for an additional 25-30 minutes or until golden brown and the caramel is bubbly. If the middle jiggles a little bit, this is okay - it will continue to cook as it cools.

Cool completely, then refrigerate for at least an hour before cutting into squares.

The original recipe can be found here.

Cinnamon Pecan Cookies

 

1 cup butter, softened

1 cup light brown sugar

¾ cup granulated sugar

2 large eggs

2 tsp. pure vanilla extract

2½ cups flour

2 cups rolled oats

2 tsp. cinnamon

1 tsp. salt

1 tsp. baking soda

2 cups chopped pecans

 

Preheat the oven to 350° F.

Combine the butter with the brown and granulated sugar. Beat on medium speed until well combined, 2-3 minutes.

Next add the eggs and vanilla extract and continue beating until well incorporated.

In a separate bowl, combine the flour, oats, cinnamon, salt and baking soda. Stir to combine and slowly add the dry ingredients into the dough, mixing on low speed until dough starts to form.

Before the dough thickens, add the chopped pecans. Beat a couple of times until they start to incorporate.

Use a medium cookie scoop and place on a sheet pan about 2 inches apart. Bake for 9-11 minutes. The center of the cookie should be slightly under baked but not too gooey. Allow to cool on the baking sheet for 5-10 minutes before transferring to a wire rack to cool.

This recipe can be found here.here.

Coconut Caramel Pecan Cookies

1 cup shortening

1 cup sugar

1 cup brown sugar

2 large eggs

1 tsp. vanilla extract

2 cups all-purpose flour

1 tsp. baking powder

1 tsp. baking soda

¼ tsp. salt

1 cup old-fashioned oats

1 cup sweetened shredded coconut

1½ cups pecans, chopped and toasted

1 pkg. caramel chips

Preheat oven to 350°.

Whisk flour, baking powder, baking soda and salt in a bowl; set aside.

In a large bowl, beat shortening and sugars until blended. Add vanilla and beat in eggs one at a time.  Add flour mixture gradually beat into sugar mixture. Stir in oats, coconut, caramel chips and pecans.

Scoop into Tbsps. 2 inches apart. Bake 10-12 minutes or until golden brown. Cool on pans 5 minutes. Remove to wire racks to cool.

Recipe adapted from here

Salted Caramel Crunch Cookies

2 1/3 cups flour

¾ cup light brown sugar

½ cup sugar

1 tsp. baking soda

1 Tbsp. cornstarch

½ tsp. salt

½ tsp. cinnamon

¾ cup butter, melted + slightly cooled

2 large eggs

2 tsp. vanilla extract

1 cup toffee bits

1 cup caramel bits

1 cup chopped pecans

Flaked sea salt, optional

Preheat oven to 350°. Line two large baking sheets with parchment paper, set aside.

In a large bowl, whisk together flour, brown sugar, granulated sugar, baking soda, cornstarch, salt, and cinnamon.

Add butter, combine with a spatula or with a handheld mixer until crumbly. Add eggs and vanilla extract and beat till well combined. Fold in toffee chips, caramel bits and pecans. 

Roll two heaping tablespoons of cookie dough into a ball and place on prepared baking sheet leaving 2 inches per cookie for spreading.

Bake for 12 minutes, or until the edges of cookies are set. Remove from oven and sprinkle with flaked sea salt, to taste.

Let cookies cool for 10 minutes on baking sheet. Enjoy warm or allow to cool completely and store in an airtight container for up to 5 days.

You can find the recipe here.

Turtle Cookies

2 cups minus 2 Tbsp. cake flour

1 2/3 cups bread flour

1¼ tsp. baking soda

1½ tsp. baking powder

1½ tsp. kosher salt

2½ sticks unsalted butter

1¼ cups light brown sugar

1 cup plus 2 Tbsp. sugar

2 large eggs

2 tsp. pure vanilla extract

2 cups dark chocolate chips

1 cup caramel bits

1 cup chopped pecans

1. Sift flours, baking soda, baking powder and salt into a bowl. Set aside.

2. Using a mixer fitted with paddle attachment, cream butter and sugars together until very light, about 5 minutes. Add eggs, one at a time, mixing well after each addition.

3. Stir in the vanilla. Reduce speed to low, add dry ingredients and mix until just combined, 5 to 10 seconds.

4. Drop chocolate pieces, caramel bits, and pecans into dough and gently combine.

5. Press plastic wrap against dough and refrigerate for 24 to 36 hours. Dough may be used in batches, and can be refrigerated for up to 72 hours.

6. When ready to bake, preheat oven to 350°. Line a baking sheet a nonstick baking mat. Set aside.

7. Scoop heaping tsp of dough onto baking sheet

8. Bake until golden brown but still soft, 11 - 13 minutes. Transfer sheet to a wire rack for 10 minutes, then slip cookies onto another rack to cool a bit more.

9. Repeat with remaining dough.

This recipe can be found here.

Turtle Cookie Balls

1 (8-oz) package cream cheese, softened

70 vanilla wafers, finely crushed (about 2-1/3 cups)

3 Tbsp. caramel ice cream topping

1 bag semi-sweet chocolate chips, melted

¼ cup chopped pecans

Mix first 3 ingredients until blended.

Shape into 42 (1-inch) balls. Freeze for 10 minutes.

Dip balls in melted chocolate and place in a single layer in a shallow waxed paper-lined pan.

Sprinkle with nuts. Refrigerate 1 hour or until firm.

This recipe can be found here.

Brown Butter Cinnamon Crinkle Cookies

10 Tbsp. butter, sliced

2½ c flour

1 tsp. baking powder

1 tsp. ground cinnamon

½ tsp. kosher salt

1 cup granulated sugar

¼ c light brown sugar

2 eggs

1 tsp. vanilla

½ c pecans, chopped

½ c powdered sugar

Place the butter in a saucepan. Cook over medium heat until the butter melts and begins to foam. Continue to cook, whisking (or swirling the pan) frequently until the butter becomes an amber color, this should take 2-3 minutes. Remove the pan from the heat and allow it to cool slightly.

Whisk together the flour, baking powder, cinnamon, and salt. Set aside.

Add the granulated and brown sugar into the bowl of your stand mixer fitted with the paddle attachment. Pour the cooled butter into the sugars and mix on medium speed to combine. Add in the eggs and vanilla, mixing just until smooth.

Turn the mixer to low and slowly add in the flour mixture until just incorporated. Mix in pecans. (Cover the mixing bowl and refrigerate for at least 1 hour.)

Preheat the oven to 350°F

Line a baking sheet with a silicone mat or parchment paper. Set aside.

Place the powdered sugar in a shallow bowl. Scoop dough into 1- tablespoon sized balls. Roll each ball into the powdered sugar and place onto the prepared pan, about 2- inches apart.

Bake for 10-12 minutes (for soft cookies) or 18-20 minutes (for crisp).

Allow the cookies to cool on the pan for a few minutes before transferring them to a wire rack to finish cooling.

This recipe can be found here.

Maple-Pecan Snickerdoodles

2½ cups flour
1 tsp. cream of tartar
½ tsp. baking soda
¼ tsp. salt
¾ cup butter, softened
¼ cup vegetable shortening
1½ cup sugar
1 tsp. vanilla
2 eggs
1 pkg maple chips
1 cup coarsely chopped pecans
3 Tbsp. sugar
1 tsp. cinnamon

Preheat oven to 350°.

In a small bowl, combine flour, cream of tartar, baking soda and salt.  Set aside.

Beat butter, shortening, 1½ cups sugar, and vanilla until creamy.  Add eggs, one at a time, beating well.  Add flour mixture in gradually.  Stir in chips and nuts.

Combine remaining sugar and cinnamon in a small bowl.  Roll or scoop into 1¼-inch balls, rolling in sugar mixture until coated.  Place on ungreased cookie sheets.

Bake 11-12 minutes or just until centers are set.  Cool on baking sheet for 2 minutes; remove to wire racks to cool completely. 



This recipe can be found on a package of Nestle Toll House Maple Flavored Morsels

Carmel Chip Pecan Cookies

2 cups + 2 tbsp. all-purpose flour

½ tsp baking soda

¼ tsp baking powder

½ tsp salt

¾ cup (1½ 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 caramel chips

¾ cup pecans, chopped

Preheat the oven to 350°F.

Line 2 large cookie sheets with parchment paper.

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.

This recipe can be found here.

Pecan Pie Bites

½ cup firmly packed brown sugar

6 Tbsp. butter softened

1 egg yolk

½ tsp. vanilla

1 cup plus 2 Tbsp. all-purpose flour

½ tsp. baking powder

¼ tsp. salt

FILLING

1 cup finely chopped pecans

½ cup firmly packed brown sugar

¼ cup heavy whipping cream

1 tsp. vanilla

Heat oven to 350ºF. Spray 36 mini muffin pan cups with no-stick cooking spray; set aside.

Combine ½ cup brown sugar, butter, egg yolk and ½ tsp. vanilla in bowl. Beat at medium speed, scraping bowl often, until creamy. Add flour, baking powder and salt; beat at low speed until well mixed.

Shape dough into 3/4-inch balls; place each into prepared mini muffin pan cup, pressing dough onto bottom and up one-third sides of each cup, creating a shallow cup.

Combine all filling ingredients in bowl; spoon 1 tsp. filling into each cookie.

Bake 13-15 minutes or until edges are golden brown. Cool 10 minutes in pan on cooling rack.

Remove cookies from pans by running small knife around edge of cookie. Place onto cooling rack; cool completely.

This recipe can be found here.

Pistachio Pecan Party Cookies

½ cup powdered sugar

½ cup margarine

½ cup oil

1 tsp almond extract

½ tsp baking soda

½ tsp cream of tartar

1 – 3 drop green food coloring

2 eggs

1 pkg. pistachio pudding mix

2 cups flour

1/8 tsp salt

½ cup chopped pecans

Combine powdered sugar, margarine, oil, extract, color, eggs and pudding mix. Mix well.

Add flour, soda, tartar, and salt. Mix well. Stir in pecans.

Refrigerate for easier handling.

Heat oven to 375° Shape into 1 inch balls and roll in sugar.

Place 2 inches apart on ungreased cookie sheet.  Bake 10 – 15 minutes.  Immediately remove and cool.

I've had the recipe so long that I don't know where I got it!

Pecan Bars

Crust:

1½ sticks (3/4 cup) cold unsalted butter, cubed, plus more to butter dish

1½ cups unbleached all-purpose flour

2/3 cup light brown sugar

1 teaspoon kosher salt

Filling:

1 stick butter, softened

1 cup light brown sugar

Pinch salt

1/3 cup light corn syrup

¼ cup unbleached all-purpose flour

3 cups coarsely chopped pecans

Preheat oven to 350 degrees.

Line a 13 by 9-inch baking dish with foil allowing an overhang about 2 inches off the sides. Butter the foil.

In a food processor, blend together flour, sugar, butter and salt until the mixture resembles coarse sand. Add 2 tablespoons cold water and mix until the dough just holds together. Press dough into bottom of buttered baking dish and bake in oven until golden in color, about 20 to 25 minutes.

Meanwhile, make the filling. In a stand mixer fitted with paddle attachment, add the butter, brown sugar and a pinch of salt and mix on medium speed until light and fluffy, about 3 minutes. Add the corn syrup, flour and pecans and mix until just combined. Spread the filling over the baked crust and bake until golden brown, about 30 to 35 minutes. Remove the dish from the oven and allow it to cool completely in the pan.

Remove from pan by pulling up the foil sides and putting it on a cutting board. Cut bars in desired size with a sharp knife. They can be stored in an airtight container up to 2 days.

Can be found here.