RECIPE — What On Earth Are You Thinking With These Caramel Pecan Cinnamon Roll Cookies?

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e sugar</li><li>1 egg</li><li>1 egg yolk</li><li>2 tablespoons milk</li><li>1 1/2 teaspoons vanilla extract</li><li>1 cup white chocolate chips</li><li>1 cup pecan pieces</li><li>12 individually wrapped caramels, unwrapped</li></ul><p id="5941">Directions:</p><ol><li>In a bowl, whisk together the flour, cinnamon, salt, and baking soda.</li><li>In a separate bowl, mix the brown sugar, melted butter, and white sugar. Add the egg, egg yolk, milk, and vanilla extract. Stir until well mixed.</li><li>Slowly stir the flour mixture into the butter-sugar mixture until the dough is thoroughly combined. Fold in the white chocolate chips and pecans. Refrigerate the dough until chilled, at least 30 minutes.</li><li>Preheat the oven to 375 degrees F (190 degrees C).</li><li>Scoop the dough by rounded tablespoons onto a baking sheet.</li><li>Bake in the preheated oven for 7 minutes, then rotate the baking sheet and continue baking until the cookies are golden brown, about 8 minutes more. Transfer the cookies to a wire rack to cool completely.</li><li>Place the caramels in a microwave-safe bowl and heat in the microwave until melted, for about 30 seconds to 1 minute. Drizzle the melted caramel over the cooled cookies.</li></ol><p id="eb12">These cookies are a mishmash of flavor

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s and textures that I can’t even begin to comprehend. However, if you insist on serving them, I suggest a sweet Riesling to counterbalance the chaos on the plate. Try the 2018 Chateau Ste. Michelle Riesling from Washington. It’s the only thing that might make these cookies even remotely palatable!</p><figure id="527e"><img src="https://cdn-images-1.readmedium.com/v2/resize:fit:800/0*Ir6LgcNKmfdKdb93.gif"><figcaption></figcaption></figure><p id="2b83"><a href="https://readmedium.com/recipe-instant-pot-minestrone-soup-f3255cf438b4"><b>RECIPE — Instant Pot Minestrone Soup?</b></a></p><h2 id="c316">Bon Appétit</h2><p id="7ef3">If you’ve managed to pull off these Caramel Pecan Cinnamon Roll Cookies without turning your kitchen into a sticky, nut-filled disaster, then bravo to you. However, if you’re craving more sugary delights that require a bit less skill and a lot less mess, then hit that subscribe button. And if by some miracle you’ve perfected these cookies and want to share your sweet tooth expertise, feel free to leave a comment. Or, perhaps it’s best to quietly indulge in these Caramel Pecan Cinnamon Roll Cookies and savor the flavors, even if it means getting caramel stuck in your teeth and your kitchen looking like a dessert tornado hit.</p></article></body>

RECIPE — What On Earth Are You Thinking With These Caramel Pecan Cinnamon Roll Cookies?

A nation’s culture resides in the hearts and in the soul of its people. The same can be said about their kitchens. — Mahatma Gandhi

You call these caramel pecan cinnamon roll cookies a recipe? It’s more like a disaster waiting to happen! Let’s get things straight and turn this sorry excuse for a dessert into a proper recipe.

Ingredients:

2 1/4 cups bread flour

1 tablespoon ground cinnamon

1 teaspoon salt

1 teaspoon baking soda

1 1/4 cups brown sugar

1 cup butter, melted

1/4 cup white sugar

1 egg

1 egg yolk

2 tablespoons milk

1 1/2 teaspoons vanilla extract

1 cup white chocolate chips

1 cup pecan pieces

12 individually wrapped caramels, unwrapped

Directions:

In a bowl, whisk together the flour, cinnamon, salt, and baking soda.

In a separate bowl, mix the brown sugar, melted butter, and white sugar. Add the egg, egg yolk, milk, and vanilla extract. Stir until well mixed.

Slowly stir the flour mixture into the butter-sugar mixture until the dough is thoroughly combined. Fold in the white chocolate chips and pecans. Refrigerate the dough until chilled, at least 30 minutes.

Preheat the oven to 375 degrees F (190 degrees C).

Scoop the dough by rounded tablespoons onto a baking sheet.

Bake in the preheated oven for 7 minutes, then rotate the baking sheet and continue baking until the cookies are golden brown, about 8 minutes more. Transfer the cookies to a wire rack to cool completely.

Place the caramels in a microwave-safe bowl and heat in the microwave until melted, for about 30 seconds to 1 minute. Drizzle the melted caramel over the cooled cookies.

These cookies are a mishmash of flavors and textures that I can’t even begin to comprehend. However, if you insist on serving them, I suggest a sweet Riesling to counterbalance the chaos on the plate. Try the 2018 Chateau Ste. Michelle Riesling from Washington. It’s the only thing that might make these cookies even remotely palatable!

Bon Appétit

If you’ve managed to pull off these Caramel Pecan Cinnamon Roll Cookies without turning your kitchen into a sticky, nut-filled disaster, then bravo to you. However, if you’re craving more sugary delights that require a bit less skill and a lot less mess, then hit that subscribe button. And if by some miracle you’ve perfected these cookies and want to share your sweet tooth expertise, feel free to leave a comment. Or, perhaps it’s best to quietly indulge in these Caramel Pecan Cinnamon Roll Cookies and savor the flavors, even if it means getting caramel stuck in your teeth and your kitchen looking like a dessert tornado hit.