Recipe by Pepina Rae
These mouthwatering little morsels are simply delectable. They are nice and crunchy.
Top Review by TigerJo~
In hindsight, I suspect there's a typo in this recipe. Only 1/2c of flour to 1c butter and 1 1/2c brown sugar? The cookies dissolved into one big, brown, sticky mass that covered the entire cookie sheet and was unsalvagable. I then tried chilling the dough for 2 hours, made sure my oven temp was correct, but they melted exactly like my first batch. I'm upset that all those good ingredients went to waste; this was an expensive failure! I used the last of my brown sugar, most of my pecans, and I purchased the caramels and heavy cream specifically for this recipe. But I should be able to come up with a use for the caramel glaze, which is still waiting on the stovetop.
- 1⁄2 cup flour
- 1⁄2 teaspoon baking soda
- 1⁄4 teaspoon salt
- 1 1⁄2 cups dark brown sugar, packed
- 1 cup butter, softened
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 cup pecans, chopped
- 1 cup whole pecans
- 8 ounces caramels
- 1⁄4 cup heavy cream
Directions See How It's Made
- Preheat oven to 300 degrees.
- In a bowl combine flour, soda and salt and mix well. Set aside.
- In a large bowl cream sugar and butter with an electric mixer until it forms a grainy paste. Scrape down the sides of the bowl.
- Add eggs one at a time mixing well after each.
- Add vanilla, and beat at medium speed until soft and lumpy.
- Add the flour mixture and chopped pecans just until combined.
- Drop rounded tablespoons of dough 2 inches apart onto and ungreased cookie sheets.
- Place 1 whole pecan in center of each cookie.
- Bake 23-25 minutes or until cookie edges begin to brown lightly.
- Transfer immediately to cool, flat surface.
- CARAMEL GLAZE: Melt caramels with the cream in a small saucepan over low heat. Stir with a spoon until smooth and remove from heat.
- Drizzle cooled cookies with the caramel glaze in desired pattern.