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Chocolate Caramel Pecan Cookies

Prep time:
Baking time:
Makes: about 3 dozen cookies
Freezing: excellent


1 cup (250 mL) butter or margarine
¾ cup (175 mL) brown sugar, packed
½ cup (125 mL) sugar
1 egg
1½ tsp (7 mL) pure vanilla extract
2 cups (500 mL) Five Roses® All Purpose Flour
1 tsp (5 mL) baking soda
¼ tsp (1 mL) salt
6 squares semi-sweet chocolate square, chopped
25 vanilla caramels, quartered
¾ cup (175 mL) coarsely chopped pecans

  1. Preheat oven to 375°F (190°C). Grease or line baking sheets with parchment paper.
  2. In large bowl, cream butter, brown and white sugars, egg and vanilla on medium speed with an electric mixer until light and creamy.
  3. In a medium bowl, combine flour, baking soda and salt. Add to creamed mixture, beating on low speed until blended.
  4. Stir in remaining ingredients.
  5. Drop dough by spoonfuls onto prepared baking sheets.
  6. Bake at 375°F (190°C) for 8 - 12 minutes, or until light golden.
  7. Cool 5 minutes on sheets then remove to cooling rack.