Description
Adapted from Trisha Yearwood’s White Chocolate Cranberry Cookies
Ingredients
Scale
1/2 cup unsalted butter, softened
1/2 cup packed light brown sugar
1/2 cup granulated sugar
1 tablespoon vanilla paste (or extract)
1 large egg
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking soda
1 –10-ounce package Ghirardelli Caramel Flavored Baking Chips
1 cup chopped pecans
Instructions
- Preheat the oven to 350 degrees F. Line 2 baking sheet with parchment paper.
- Cream the butter and both sugars together until smooth in a stand mixer or handheld mixer.
- Add the vanilla and egg, mixing well.
- Sift together the flour and baking soda.
- Spoon the flour mixture gradually into the creamed sugar mixture.
- Stir in the caramel chips and chopped pecans.
- Using an ice cream scoop, place dough onto the prepared baking sheets, 2 inches apart.
- Bake one sheet at a time until lightly golden, and the edges are set about 12 to 15 minutes.
- Cool cookies on the baking sheet for about 5 minutes and then transfer to a wire rack to cool completely.
- Store in an airtight container for up to 2 weeks.
Keywords: bake, cookie, chewy, soft, caramel chips, pecans