Death By Caramel Cookies

Rich, chewy, and utterly decadent, these Death By Caramel Cookies are the ultimate treat for anyone with a sweet tooth.

With a perfect balance of crunch and chew, these cookies are packed with caramel bits and optional pecans, making them a delightful indulgence that will leave you wanting more.

Ingredients

• 2 1/4 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 cup unsalted butter, at room temperature
• 3/4 cup white granulated sugar
• 1 cup brown sugar
• 2 large eggs
• 2 teaspoons vanilla extract
• 1 cup chopped pecans (optional)
• 1 cup caramel bits

Instructions

Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or a silicone mat.

In a medium-sized bowl, whisk together the flour, baking soda, and salt.

Set aside. In a large bowl, use an electric mixer to cream together the butter and sugars until light and fluffy, about 2-3 minutes.

Beat in the eggs one at a time, followed by the vanilla extract.

Gradually mix in the dry ingredients (flour mixture) until just combined, being careful not to overmix. Stir in the chopped pecans, if using.

Scoop tablespoon-sized balls of dough onto the prepared baking sheet, leaving about 2 inches of space between each cookie.

Bake for 12-14 minutes, or until the edges are lightly golden brown. While the cookies are baking, melt the caramel bits in a microwave-safe bowl in 30-second increments, stirring between each interval, until smooth.

Remove the cookies from the oven and let them cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Drizzle the melted caramel sauce over the cooled cookies and serve.

Notes

Use high-quality caramel bits for the best flavor and texture.

If using pecans, toast them in a 350°F oven for 5-7 minutes to bring out their flavor.

Make sure to not overmix the dough, as this can lead to tough cookies.

Stop mixing as soon as the ingredients come together.

If you want a gooier caramel center, bake the cookies for 10-11 minutes instead of 12-14.

This will give you a slightly underbaked center.

For an extra crispy cookie, bake for the full 14 minutes.

You can also broil the cookies for an additional 30-60 seconds to get a golden brown top.

These cookies are best served fresh, but they can be stored in an airtight container at room temperature for up to 3 days.

Reheat them in the microwave for 10-15 seconds to restore their softness.

Since this recipe makes a small batch, consider doubling the recipe if you’re planning to serve a larger crowd.

Remember to not overbake, as the cookies will continue to set after they’re removed from the oven.

Nutrional Value

• Energy: 240 kcal
• Protein: 3g
• Fat: 12g
• Saturated fat: 8g
• Carbohydrates: 31g
• Sugars: 18g
• Fiber: 1g
• Sodium: 150mg
• Cholesterol: 20mg