The only thing I enjoy more than a great 'of the month' subscription service is a wonderful pot luck/cookie/gift exchange. There is just something so delightful about experiencing the flavors and spirit of the season through the sampling of other's recipes and generosity. I could truly care less about what's under the tree, and more what might be in that crock pot my neighbor's carefully packing into the back seat of her car. The truth is, life is meant to be lived, and the best way to live it is though the collection of experiences. So, naturally The Great Food Blogger Cookie Swap intrigued me not just for the promise of delicious cookies sent to my door, but for the opportunity to connect, even if just a little, with 3 fellow bloggers I might have otherwise never known.
What cookies would you make if you participated in a Cookie Swap?
What Daughter Says: While I can't taste all life has to offer I will never turn down the opportunity to try!
Salted Caramel Pecan Chocolate Chip Cookies
Click here for Printable Salted Caramel Pecan Cookiehttps://sites.google.com/site/mommatoldmeblog/salted-caramel-pecan-chocolate-chip-cookies?tmpl=%2Fsystem%2Fapp%2Ftemplates%2Fprint%2F&showPrintDialog=1 RecipeIngredients:
3/4 C Unsalted Butter, Softened
3/4 C Dark Brown Sugar
1/4 C Granulated White Sugar
2 C All Purpose Flour
2 TSP Cornstarch
1 TSP Baking Soda
1/2 TSP Salt
3/4 C Dark Chocolate Baking Chips
3/4 C Shopped Pecans
20 Wrapped Caramels, Unwrapped And Quartered
1 Large Egg, Room Temperature
2 TSP Vanilla Extract
Pink Himalayan Sea Salt
1. Line 2 ungreased cookie sheets with parchment paper, or silicone baking mats, and set aside.
2. In a large bowl, with a hand held or stand mixer (paddle attachment), cream the butter and sugars on medium speed, or until fluffy and light in color. Introduce the egg and vanilla extract, scraping down the sides as needed.
3. In a separate medium bowl, combine flour, cornstarch, baking soda, and salt. On low speed, slowly mix the dry mixture into the wet ingredients until combined.
4. Stir in the chocolate chips and pecans by hand with a spatula or wooden spoon. Dough should be thick and sticky. Refrigerate a minimum 30 minutes (overnight preferred.)
5. Preheat oven to 350F. Drop 1 TSP balls of dough onto baking sheets. Press 2-3 pieces of caramel into top of each dough drop. Sprinkle pinch (or grind) of sea salt atop.
6. Cook for 10 MINS at 350F. Do NOT cook longer than 10 MINS. Remove from oven and allow to cool on warm cookie sheet for 3 MINS.