Pecan Caramel Cookies

Ingredients for 1 servings:

• 70 g brown sugar
• 70 g sugar, white
• 1 tbsp maple syrup
• 100 ml butter, melted
• 1 egg(s) (size XL)
• 200 g flour, preferably instant
• ½ tsp baking soda
• ½ tsp salt
• 100 g nuts (pecans), whole kernels
• 100 g sweets, soft (caramel sweets)
• 10 pieces of candy (Reese’s Peaces Buttercups Mini) or 4 large

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 16 minutes; Total time approx. 46 minutes

delicious, chewy cookies with pecans and caramel

Preheat the oven to 180°C (top/bottom heat). Melt the butter and let it cool briefly. Then, in a bowl, combine both types of sugar with the maple syrup until there are no lumps. Stir in the butter and egg. In another bowl, combine the flour (I always use instant flour, but sifted “regular” flour will also work, of course) with the baking soda and salt. Mix the dry ingredients with the wet ingredients. It doesn’t have to be a smooth batter; some pieces are fine. Crush the pecans with a knife until small pieces remain. Also, chop the caramel candies into small pieces. Mix with the other ingredients. If you want it a little more chocolatey, chop up a few Reese’s Peace Buttercups and mix them in. Place 9 portions on a wire rack lined with parchment paper. Caution: Leave a little space between the cookies, as they will spread a little (not as much as other cookies, but more than 9 on a baking sheet will spread). Reduce the oven to 160°C and bake the cookies for 16 minutes. Important: Remove the cookies from the oven immediately when the edges are slightly browned. This will ensure they stay nice and soft even after cooling. Many thanks to Talitia for the great basic recipe (I’ve made some minor changes).