Soft brown sugar cookies loaded with chopped pecans, each one filled with a spoonful of caramel sauce before baking. The flavor of pecan pie in a cookie you can eat out of hand.
Author:Dorothy Miller
Ingredients
Scale
1 cup unsalted butter, softened
1 cup brown sugar, packed
1/2 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups pecans, chopped
1 cup caramel sauce
Instructions
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a bowl, cream together the butter, brown sugar, and granulated sugar until light and fluffy.
Add the eggs one at a time, followed by the vanilla extract, and mix until well combined.
In another bowl, whisk together the flour, baking soda, and salt. Gradually add to the wet ingredients, mixing until just combined.
Gently fold in the chopped pecans.
Scoop tablespoon-sized balls of dough onto the prepared baking sheet, spacing them about 2 inches apart. Make a small indentation in the center of each ball.
Fill each indentation with a teaspoon of caramel sauce.
Bake in the preheated oven for 10-12 minutes, or until the edges are golden brown.
Cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.