I have been on a bit of a cookie kick lately!
After much success making cookie brittle, I was convinced it would be perfect for my TREAT DAY. Plus, who wouldn’t want to save time by making one large sheet of cookies instead of scooping out individual ones after spending hours in the kitchen.
I had intentions of making these exact cookies, however, I had some leftover caramel chips, and so last minute, I decided use caramel chips, white chocolate chips, and pecans.
My mouth is watering just thinking about this incredible combination!
I baked one large sheet of delicious dough making sure the edges were browned and crispy.
Let everything cool completely (at least 10 minutes) before breaking it into sweet edible chunks.
One of my favorite things about this recipe (besides how creative you can get with it) is that while the outer pieces are crisp and crunchy, the inner cookies are slightly softer and chewy. It is the best of all cookie worlds!
This mixture of add ins (caramel, white chocolate, and pecans) combines sweet with a bit of salty, and the pecans add a definite crunch! It is quite possibly the perfect combination!!! Especially the pecans which taste candy-coated!
These cookies were a huge hit with my coworkers, and I have to remember to send out the recipe to everyone today!
More Crunchy Cookie Recipes:
Caramel, White Chocolate, and Pecan Cookie Brittle
Recipe adapted from Toffee Cookie Brittle in Big Fat Cookies by Elinor Klivans
• 1 1/2 cups flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 1/2 sticks (12 tablespoons) unsalted butter, melted and cooled slightly
• 1/3 cup packed light brown sugar
• 1/2 cup granulated sugar
• 1 teaspoon vanilla extract
• 1/2 cup white chocolate chips and 1/2 cup caramel chips
• 3/4 cups pecans, broken into large pieces
-Preheat the oven to 350 degrees. Line a baking sheet with parchment paper.
-In a medium bowl, combine the flour, baking soda and salt and set aside.
-In a large bowl, whisk the melted butter, brown and granulated sugars and vanilla extract until smooth, about 30 seconds. Using a large spoon, slowly add the flour mixture and stir just until incorporated. The dough should appear to be smooth. Stir in the chocolate, caramel, and pecans.
-Spoon the dough onto the prepared baking sheet, leaving at least 1 inch of empty space on all sides. Use the palms of your hands to pat the dough into an even layer about 1/2 inch thick and 13 by 9 inches. The dough should be patted out slightly thinner at the edges.
-Bake the brittle until it turns golden and the edges turn light brown, about 19 minutes. The brittle may be fairly soft when warm but will crisp as it cools. Let the brittle cool on the baking sheet for 10 minutes.
-Using a large metal spatula to guide it, slide the large cookie onto a wire rack to cool completely. Don’t worry if the cookie breaks; it will be broken into irregular pieces, anyway. Break the cooled cookie into 2- to 3-inch pieces. The cookies can be stored in a tightly covered container at room temperature for up to 4 days.