This recipe is sponsored by Millican Pecan and Adams Extracts. All opinions are my own.
Butter pecan is one of those flavors that I usually associate with ice cream. I don't really know why except that as a kid I can remember adults asking for butter pecan ice cream and wondering what the heck that was but never asking to try it. Turns out that it's a delicious combination of roasted pecans, butter, and vanilla and it can be used in a variety of baked goods.
I wanted to make butter pecan cookies and when I saw a recipe for Caramel Butter Pecan Cookies I knew that I had to make them. Caramel goes so well with pecans, butter, and vanilla so I knew this recipe would be a winner.
The cookie itself is a basic sugar cookie with crushed pecans in the batter. I also added caramel chips to the batter but you could add caramel candies as well. I had a bag of Millican Pecan chopped pecan pieces that worked so well in this recipe because I didn't have to chop them myself. I also used Adams Best Vanilla to give it plenty of vanilla flavor. While a lot of people only like to bake with unsalted butter I thought that this recipe could use the extra salt and salted butter worked so well!
I baked the cookies and then when I pulled them out of the oven I put a sprinkle of the pecans in the middle of the cookie. Once the cookies cooled down I put a drizzle of caramel on top. If you used unsalted butter for the cookie recipe you could sprinkle sea salt on top as well but since I used salted butter I didn't need any additional.
I really liked the flavor of these cookies. It's amazing that a few simple ingredients can turn a basic sugar cookie into something really special. The richness of the butter came through and paired wonderfully with the vanilla and pecans to make up the butter pecan flavor in these cookies. Make sure you have a batch (or two!) on your Christmas cookie list.
- ½ c. salted butter, softened
- ½ c. sugar
- 1 egg
- 1 T. vanilla
- 1 ½ c. flour
- ½ t. baking soda
- ½ t. baking powder
- ½ c. pecans, chopped + more for topping
- ½ c. caramel chips
- 3 T. caramel sauce
- Preheat the oven to 350 degrees.
- In a large bowl cream together the butter and sugar.
- Add in the egg and mix well.
- Stir in the vanilla.
- In a medium bowl combine the flour, baking soda, and baking powder. Mix well.
- Add the flour mixture to the butter mixture and mix to combine.
- Fold in the chopped pecans and caramel chips.
- Use a 1 inch cookie scoop to drop cookies onto a baking sheet. Flatten the tops slightly.
- Bake for 10 minutes or until the tops just lose their shine.
- Cool on the baking sheet for 2-3 minutes then remove to a wire rack to cool completely.
- Sprinkle with chopped pecans while still warm.
- Once cooled drizzle with caramel sauce.
Recipe adapted from The Busy Baker
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Amount Per Serving: Calories: 138Total Fat: 8gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 24mgSodium: 105mgCarbohydrates: 16gFiber: 1gSugar: 8gProtein: 2g
Thank you to Ellen of Family Around the Table and Christie from A Kitchen Hoor's Adventures for hosting #ChristmasCookies Week And a huge thank you to our sponsors Adams Extract and Millican Pecan Company for supporting the bloggers and events like Christmas Cookies Week.
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