Ingredients
Scale
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 cup brown sugar, packed
- 2 large eggs
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 cups chopped pecans
- 1 cup caramel sauce
Instructions
- Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
- In a large bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy.
- Beat in the eggs one at a time, then stir in the vanilla extract.
- In a separate bowl, whisk together the flour, baking soda, and salt.
- Gradually add the dry ingredients to the wet mixture, mixing until just combined.
- Fold in the chopped pecans.
- Drop dough by rounded tablespoons onto the prepared baking sheets.
- Make an indentation in the center of each cookie and fill with caramel sauce.
- Bake for 10-12 minutes or until edges are golden brown.
- Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack.
Notes
For an extra gooey texture, ensure the caramel sauce is warm when adding to the cookies. Store in an airtight container for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Method: Dessert
- Cuisine: American
Nutrition
- Calories: 250
- Sugar: 18g
- Fat: 14g
- Carbohydrates: 30g
- Protein: 3g