One of our favorite Christmas smells (and tastes) is caramel, and one of the best things about it is that it goes with any kind of nut. We’ve paired it here with pecans, and used a Ghirardelli-inspired recipe. While we haven’t been able to find the Ghirardelli Caramel Chips they used to make, you can still get other good brands if you want to try your hand at this simple drop cookie recipe.
These cookies freeze well and are great with a cup of hot chocolate!
Note: Light brown sugar can be used. We like the dark brown to give the cookie a little more caramel color.
Photo by Paul K. Logsdon
2 cups
flour
1/2 t.
baking soda
1/4 t.
baking powder
1/2 t.
salt
3/4 cup (1 1/2 sticks)
butter, melted
3/4 cup
dark brown sugar
1/2 cup
sugar
2
eggs
2 t.
vanilla
1 bag
caramel chips
3/4 cup
chopped pecans
1
Mix together flour, baking soda, baking powder and salt; set aside.
2
In a large mixer bowl, blend melted butter, dark brown sugar, and sugar.
3
Add to sugar/butter mix the eggs and vanilla. Blend.
4
Add the reserved dry ingredients (flour, baking soda, baking powder, salt) to the mixture and blend.
5
Stir in the caramel chips and chopped pecans.
6
Drop onto a parchment covered cookie sheet by spoonsful.
7
Bake at 350 degrees for 12-14 minutes until lightly browned.
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