Welcome back for recipe #2 of Sam’s Christmas Treats the 2017 edition! We are staying with the theme of Chocolate and Caramel that started with the Twix cookies I posted last week. Have you tried them yet?
The holiday baking section at my grocery store sucked me in and I left with these Caramel chips and some peppermint bark chips, but that’s a recipe for another day. Now these caramel chips say new and not limited edition, so fingers crossed they carry them year round.
These cookies start with your basic chocolate chip cookie ingredients like butter, sugar, and lots of brown sugar. If you can’t find caramel chips you could definitely transform these into chocolate chip and pecan cookies or leave the chocolate chips out and go straight caramel and pecans. Or use a mixture of caramel and chocolate chips. Anyway you want to mix it, keep the mixture of chips and pecans to 1 1/2 cups and have some fun!
And there is a surprise coming later this week…I’m posting a second recipe on Thursday! It’s my Christmas gift to you! It is going to be the last recipe in Sam’s Christmas Treats and the last recipe of 2017. You don’t want to miss it!
Still need a last minute gift? Check out my gift guide.
Turtle Chip Cookies
- 3/4 cup unsalted butter - softened
- 3/4 cup brown sugar
- 1/4 cup granulated sugar
- 1 large egg - room temperature
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon cornstarch
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup caramel chips
- 1/2 cup semi-sweet chocolate chips
- 1/2 cup chopped pecans
- In a large bowl with a hand mixer or the bowl of a stand mixer, cream butter, brown sugar, and sugar until light and fluffy. Add egg and vanilla and mix until combined.
- In a separate bowl, combine the flour, cornstarch, baking soda and salt. Gradually add to the butter mixture and mix until almost combined. Add the caramel chips, chocolate chips, and pecans and mix until combined. Cover and chill cookie dough for 1 hour or over night.
- Preheat oven to 350 and line a large cookie sheet with parchment paper or a silicone baking mat.
- Using a medium cookie scoop, drop rounded balls of cookie dough baking sheet. Bake for 9-10 minutes, edges will be slightly browned. Add a couple extra chocolate chips to the tops before they cool.
- Let cookies cool for 5 minutes on the cookie sheet before removing to a cooling rack.