Description
These Turtle Caramel Pecan Brownie Cookies combine brownies and cookies into a delicious treat that is chewy, nutty, and drizzled with caramel!
Ingredients
Scale
- 1 cup unsalted butter (softened)
- 1 cup granulated sugar
- 1 cup brown sugar (packed)
- 2 large eggs
- 1 tsp vanilla extract
- 2 cups all-purpose flour
- 3/4 cup cocoa powder (unsweetened, for a deep chocolate flavor)
- 1 tsp baking soda
- 1/2 tsp salt
- 1 cup chopped pecans
- 1 cup semi-sweet chocolate chips
- Caramel sauce (for drizzling)
- Additional chopped pecans (for garnish)
Instructions
- Start by preheating your oven to 350°F (175°C) and lining a baking sheet with parchment paper. This ensures your cookie dough has a non-stick surface and helps with easy cleanup.
- In a large mixing bowl, combine the softened unsalted butter, granulated sugar, and brown sugar. Beat together on medium speed until the mixture becomes light and fluffy. This process usually takes about 3-5 minutes and it’s essential as it incorporates air for a lighter cookie texture.
- Add the eggs one at a time to the creamed butter and sugars. Make sure to beat well after each addition until fully combined. Then add the vanilla extract, and mix until everything is incorporated smoothly.
- In a separate bowl, whisk together flour, unsweetened cocoa powder, baking soda, and salt. This step is important as it ensures that the leavening agent and cocoa powder are evenly distributed throughout the mixture.
- Gradually add the dry mixture to the wet mixture, stirring gently until just combined. Be careful not to overmix; stopping as soon as there are no visible dry streaks is key to maintaining a soft cookie texture.
- Now it’s time to fold in the chopped pecans and semi-sweet chocolate chips into the dough. Use a spatula to make sure they’re evenly distributed. This is where the cookie’s character comes from, so blend them well but avoid aggressive mixing.
- Using an ice cream scoop or a regular tablespoon, scoop out dough portions onto the prepared baking sheet, leaving about 2 inches between each scoop. Bake your beautiful cookies for about 10-12 minutes, or until the edges are set but the centers remain soft and slightly underbaked for chewiness.
- Once your cookies are out of the oven, allow them to cool for a few minutes. After they are slightly cooled, generously drizzle caramel sauce generously on top, and finish off with a sprinkle of additional chopped pecans for that extra crunch and flair.
Notes
Ensure the butter is adequately softened for easy creaming; you should be able to press your finger into it, leaving an indentation. Store cookies in an airtight container to keep them fresh for up to a week.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert
Nutrition
- Calories: Approximately 220 per cookie
- Sodium: 150 mg
- Protein: 3 g