I found these Ghirardelli Caramel flavored baking chips at Cost Plus World Market one day and just HAD to make them into something delicious! Sometimes I just can't pass by a baking item and NOT purchase it. As soon as I see it, I start thinking of ways I can use it. Whether it be an edible item like these baking chips or a new kitchen tool. And when I saw these caramel chips I just knew I instantly wanted to make Caramel Chocolate Chip cookies... and at the last minute decided to make some with Pecans! They turned out delicious and didn't last long before they were gone!
I posted a photo of these cookies on Instagram and was asked for the recipe so I thought I'd share it here with everyone.
Step 1: In a small bowl mix together the following and use a whisk to break up any clumps or use a hand sifter.
2 1/4 cups flour
1 tsp baking soda
1 tsp salt
Step 2: In a large bowl, use a mixer to combine together the following until creamy.
1 cup of room tempature butter
3/4 cup granulated sugar
3/4 cup brown sugar (packed)
1 tsp Vanilla extract
2 1/4 cups flour
1 tsp baking soda
1 tsp salt
Step 2: In a large bowl, use a mixer to combine together the following until creamy.
1 cup of room tempature butter
3/4 cup granulated sugar
3/4 cup brown sugar (packed)
1 tsp Vanilla extract
Step 3: Add into creamy sugar mixture two eggs. Add one egg at a time until well combined - then add the next egg. Mix together until everything is well combined.
Step 4: Add in flour mixture to creamy sugar mixture a little at a time until it's all combined.
Step 5: Next, time to add in the extras! You can add in as much or as little as you like! You do you!
1 bag one bag of Ghiradelli Caramel Chips
1/3 cup of mini chocolate chips
1/2 cup chopped pecans
These caramel chips smell so INSANELY good when you open the bag! I could sit and just smell them all day long. I couldn't wait to get them into my cookies!
Step 4: Add in flour mixture to creamy sugar mixture a little at a time until it's all combined.
Step 5: Next, time to add in the extras! You can add in as much or as little as you like! You do you!
1 bag one bag of Ghiradelli Caramel Chips
1/3 cup of mini chocolate chips
1/2 cup chopped pecans
These caramel chips smell so INSANELY good when you open the bag! I could sit and just smell them all day long. I couldn't wait to get them into my cookies!
I would have been good just adding the caramel and chocolate chips but I decided to split up the cookie dough and add chopped up pecans to half of it... just because I wanted to see how they'd taste. So I chopped up some pecans and added them to half of the dough. I made sure to chop some up pretty fine but also leave a few chunky pieces to give the cookie a nice texture.
Step 6: After you have mixed in all the extras, time to start rolling them into balls. And by rolling them into balls, I mean use an icecream scoop to scoop out an even amount of dough onto your sheet. Then go through and quickly shape them with your fingers into balls if any need shaping. If you don't have one of these handy icecream scoops you can always use a spoon and then roll them in your hand. But the scoop just makes it so much faster! Who doesn't love a time saver - especially when it comes to baking cookies?! The quicker they're in my mouth, the happier I am.
Tip: You don't want to place them too close together because they do spread out slightly - just like any chocolate chip cookie would. So make sure to leave enough space between each cookie so it can bake properly.
Step 7: Once on your cookie sheet bake them in a 350 degree oven for about 12 minutes or so.
Step 8: Once done baking, give them a few minutes to cool slightly on the baking sheet before transfering them onto cookie racks or the counter top.
Tip: Once they are COMPLETELY cool, I then stack them onto a pretty plate to display. If you try to stack them before they are completely cool, they tend to break apart and create a crumbly mess - again, just like any cookie would.
Step 8: Once done baking, give them a few minutes to cool slightly on the baking sheet before transfering them onto cookie racks or the counter top.
Tip: Once they are COMPLETELY cool, I then stack them onto a pretty plate to display. If you try to stack them before they are completely cool, they tend to break apart and create a crumbly mess - again, just like any cookie would.
Aren't they pretty?!? And they smell devine! Love that yummy caramel smell!! And you can see that some have chunky pecans in them and some don't. So there's a little something for everyone! Happy Baking!