Prep 15 mins
Cook 9 mins
My husband found this recipe on the Land O' Lakes website and I am so happy he did! I've made the recipe as is, and I've also used white chocolate chips and cashews. Our son doesn't like nuts, so next time I'll just use more chocolate chips and toffee bits. I think we'll all love that!
- 2⁄3 cup butter, softened
- 1 cup packed light brown sugar or 1 cup dark brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 2⁄3 cups flour
- 1 teaspoon baking soda
- 1⁄4 teaspoon salt
- 3⁄4 cup milk chocolate chips
- 3⁄4 cup chocolate-covered toffee bits
- 3⁄4 cup chopped pecans (optional)
- 25 caramels, unwrapped
- 2 tablespoons heavy cream
- 1⁄2 cup milk chocolate chips, melted
- Preheat oven to 350°F.
- In a large mixing bowl, cream together the butter and brown sugar with an electric mixer on medium speed until creamy and smooth, about 1-2 minutes.
- Add the egg and vanilla; blend well, about 1-2 minutes more.
- Add the flour, baking soda, and salt.
- Reduce mixer speed to low; mix until well combined, about 1-2 minutes.
- Stir in the chocolate chips, toffee bits, and pecans (if using) by hand.
- Drop dough by rounded Tbsp 2-inches apart onto ungreased or parchment-lined cookie sheets.
- Bake 9-11 minutes or until edges are golden.
- Transfer cookies to wire racks and cool completely.
- Make the glaze: Combine the caramels and heavy cream in a heavy saucepan.
- Cook over medium-low heat, stirring constantly, until smooth (5-10 minutes).
- Drizzle the cooled cookies with melted caramel, then the melted chocolate.