These aren’t the most visually appealing looking cookies/biscuits but they taste really good. I’m a huge fan of anything salted caramel and I love the combination with pecans. I added chocolate into them because, why not?
There’s two different ways to make these depending on how salty you like them. If you like them a small bit salted put the salt into the caramel. If you like them saltier (like me) put the salt on the cookies just before putting them into the oven.
In this recipe, I’ve used Carnation caramel because I didn’t have any homemade caramel to hand. I’ll post up the recipe I use for homemade caramel when I get a chance.
- 250g Plain Flour
- 170g Butter, softened to room temperature
- 150g Light Brown Sugar
- 50g Caster Sugar
- 1 Egg
- 2 tsp Vanilla Extract
- 2 tsp Cornflour
- 1 tsp Baking Soda
- 50g Chocolate Chips
- 50g Chopped Pecans
- 4 tbsp Caramel (Add 2 tsp of salt to it if you are adding the salt to the caramel)
- Preheat the oven to 180C
- Line a baking tray with parchment or baking paper. Or use a silicon mat. Set aside.
- In a large bowl cream the butter and sugars together on medium speed until fluffy and light in color. Mix in egg and vanilla.
- In a separate bowl, combine the flour, cornstarch, and baking soda.
- On low speed, slowly mix it into the wet ingredients.
- Add the caramel and mix until combined.
- Stir in chocolate chips and pecans. The dough will be sticky.
- Chill for at least 30 minutes.
- Using about 1 Tbsp of dough - roll into balls and place on the baking tray. Sprinkle with salt if you want them to have a strong salt taste. These expand a lot so leave plenty of room between them. I usually bake 4 or 5 at a time.
- Bake for 8-10 minutes, until barely golden brown around the edges. Do NOT cook them longer than 10 minutes.
- Remove and let cool for 4 minutes on the tray. If you move them before this they will crumble. Transfer to cooling rack.