La Kitchenette Souris : Salted Caramel Pecan Chocolate Chip Cookies

 Shocker, I have finally tried a new recipe, and it's delicious! 

Now, fair warning, it does have a lot of steps, and I found it time consuming, but they are really delicious, so well worth the effort. 

I didn't have half & half at the time, so I just used milk, and it turned out fine. 

I also found that there was a lot of caramel and chocolate left over, so either I measured wrong, or this recipe really wanted me to overload them. Haha! 

As always, please tag me if you try these! 

                              ♥

Salted Caramel Pecan Chocolate Chip Cookies

1 roll Pillsbury refrigerated chocolate chip cookies

1/3 cup all purpose flour

1/2 cup finely chopped pecans

24 caramels, unwrapped

2 Tablespoons half & half (or milk)

1/3 cup semisweet chocolate chips, melted

1 teaspoon coarse sea salt

Heat oven to 350°F. In a large bowl, break up cookie dough. Stir or knead in flour until well blended. Shape tablespoonfuls of dough into balls; roll in pecans, pressing into dough. Place 1 inch apart on ungreased cookie sheets. 

Bake 12-16 minutes or until edges are light golden brown. Using handle of wooden spoon, make indentation in center of each cookie. Cool 1 minute; remove from cookie sheet to cooling racks. Cool completely, about 20 minutes. 

Meanwhile, in microwavable bowl, microwave caramels and half & half uncovered on high 1-2 minutes, stirring once or twice, until caramels are melted. Spoon about 1 teaspoon caramel into indentation of each cookie. Cool 15 minutes. 

Drizzle with melted chocolate; sprinkle with salt. Let stand about 15 minutes or until chocolate is set. 

I stored them in a plastic container, using sheets of parchment paper in between layers to keep them from sticking to each other.