Bake with Me | Salted Caramel Pecan Cookies

Hey there everyone! So you are probably seeing this blog post and might be a bit confused? This is a nail, and beauty blog! Ha, well you would be right but it is also a tad bit of a lifestyle blog so today I have my first ever baking post! Crazy right? Well a few weeks ago I was baking cookies and sharing some pics on my Instagram stories and I asked if you guys would be interested in the recipe and enough of you said yes so I thought I would make a fun little Bake with Me post! So lets take a look at these Salted Caramel Pecan Cookies!

I don't know about you but I love caramel baked good in the fall and then you add in some salt and I am even happier! I was reading a Bake magazine and tried out a Chocolate Chip Cookie Recipe and LOVED it. That got me wanting a "fall" version so I took that and ran with it. I changed the recipe so much that it was different enough for me to create these cookies! Sadly when I was making them others were really wanting them done so I didn't get any in the process pics to share but the directions are very straight forwards so lets take a look!

Salted Caramel Pecan Cookies                               PRINTABLE
Yields : 36

Ingredients

• 1 1/2 Sticks of Butter (Melted)
• 1 Cup firmly Packed Light Brown Sugar
• 2/3 Cup Granulated Sugar
• 1 Large Egg
• 1 Egg Yolk
• 1 Tablespoon Vanilla Extract
• 2 Cups All Purpose Flour
• 1/3 cup Bread Flour
• 2 Teaspoons Cornstarch
• 3/4 Teaspoon Baking Soda
• 3/4 Teaspoon Kosher Salt
• 1 Cup Salted Caramel Chips* 
• 1/2 cup crushed pecans

*I used Hershey’s Kitchen Salted Caramel Baking Chips

1. Preheat oven to 350 degrees. Line baking sheets with parchment paper.
2. In the bowl of a stand mixer use your paddle attachment to beat the butter and sugars together. Do this on a medium speed for about 3-4 minutes until fluffy, while stopping to scrape the sides of your bowl. Reduce mixer speed to low and add your egg and egg yolk. Beat well and then add in your vanilla.
3. In a medium bowl, whisk flours, cornstarch, baking soda, and salt. Gradually add the Flour mixture into the butter mixture. Beat until just combined. (Do not overmix) Now gently stir in chips and pecans. Using your cookie scoop, scoop a cookie and place on the pan. Then take half a scoop and place it on top.  Lightly press together.
4. Bake until edges are just starting to brown,  9-10 minutes. (Cookies may look under baked, but this helps it achieve a soft and cookie status) Bake one sheet at a time for even cooking. Let cool on pan for 5 Minutes and then transfer to a rack.

Tip : Sprinkle top with salt for added flavor once you remove them from the oven

Thats it! I hope you have enjoyed this very different and kind of fun autumnal post! It was actually kind of really fun to create, don't worry tho, back to nails tomorrow! SOO many nails actually! I am actually having a lot of fun with Halloween nails this year! Who am I? Ekk, well off to paint! :) Oh, also if you give this recipe a go tag me so I can see! :)

~25 Sweetpeas