These cookies are a new favorite, y’all. Ooey gooey in the middle and SO delish! These can also be made without the caramel, if you wish!
| Makes about 24 cookies
Print this recipe below
1 cup raw pecans
2 tablespoons maple syrup
2 sticks (1 cup) salted butter, at room temperature
3/4 cup coconut sugar (or brown sugar)
1/3 cup granulated sugar (can sub maple sugar)
1 tablespoon vanilla extract
2 1/4 cups all-purpose flour
1 teaspoon baking soda
2 cups semi-sweet chocolate chips or chunks (I loving getting semi-sweet bars and chopping them up into big chunks)
24 Caramel candies (I love using this brand)
1 tsp sea salt
coarse sugar, for topping (optional)
Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.
Chop all of your pecans (and chocolate if doing so!)
Put 1 stick butter in a skillet set over medium heat. Brownnnn that butter until it is light brown and until it smells a bit toasted, about 2-3 minutes. Stir often. Remove from the heat and let cool in fridge for 10-15 min.
In a large mixing bowl, beat together the remaining 1 stick butter, cooled browned butter, brown sugar and sugar until combined. Beat in the eggs and vanilla, beat until creamy. Add the flour, salt and baking soda, beating until combined. Stir in the the chocolate chips and chopped pecans.
Grab your candies and push them into tablespoon sized balls of your cookie dough. Place stuffed dough onto your baking sheet. Sprinkle with coarse sugar.
Transfer to the oven and bake for 10-12 minutes.
Remove from the oven and let the cookies cool for about 10 minutes on the baking sheet.