Chocolate Drizzled Buttery Pecan and Caramelized Condensed Milk Cookies.
Let’s talk cookies.
I know that it’s not quite the official cookie season yet, but we are so close. So close that I am actually getting sad that it will be over soon… I know, I know.
Also, who does not love cookies? Cookies are good at ALL times.
I didn’t really mean for these cookies to happen, but then they did, because the name buttery pecan just sounded so delish. Plus, I was dreaming of these cookies I made way back in my first couple of months of blogging. Horrible photos – dang good cookies. AND, it was a snowy, cold day and cookies + maybe just a little hot chocolate are a must on snowy, cold days.
I will not deny that I seem to make the best baked goods when it is snowing.
I realize that in most places it’s not cold enough to snow yet, so I’ll stop about the snow. BUT rain, and especially the freezing cold rain you people in the mid-west and on the east coast get, most definitely calls for cookies. Without doubt. I heard Vermont got some snow and even the people we have making the doors for the barn in San Diego got some rain, their first in about six months
I know that my family back in Cleveland needs some cookies… I heard their Halloween was windy, cold and “miserable” as my Nonnie put it.
And, from all the family texts, it looks like my Uncle Matt is feeding my cousin Maggie, AKA Marge, way too much salmon and not enough um well, chocolate… or butter. Or better yet both. Salmon is good and all guys, but it’s best when followed by cookies. Really now, it’s pretty much the holiday season and we all could use some cookies to get things into gear. Not to mention that it’s Friday, everyone needs a cookie by Friday!
Plus, the whole buttery pecan thing makes these sandwich cookies pretty perfect for the month of November. In my head pecans are so a November kind of food. Pretty sure this is due to that beloved chocolate pecan pie we eat every Thanksgiving. Fruity pies are no go in this house. It’s all about the chocolate.
Anywhooo. I want to tell you all about these Chocolate Drizzled Buttery Pecan and Caramelized Condensed Milk Cookies. Clearly I love them.
They are different from most cookies I make because they are a shortbread base. Honestly, I am not normally a shortbread cookie person, but these cookies just work. Maybe it’s all the butter, all the pecans, or um that chocolate drizzle? Whatever it is, it is addictingly delicious.
The cookies come together so quickly and you can even prepare the dough days in advance. Then whenever you’re ready for them, just slice and bake. It just makes life on busy days, when cookies are in need, that much better. They do need to sit in the freezer for at least thirty minutes though before you bake them. This helps keep all that butter intact while baking.
I know chill times on cookies are so annoying, but you can’t skip the thirty minutes in the freezer. It actually works out perfectly though, because while the dough chills you’re going to want to take your can of sweetened condensed milk and lightly caramelize it on the stove. Typically when caramelizing sweetened condensed milk, it is called Dulce de Leche, but I didn’t want such a strong flavor, so I only cooked the milk for about twenty-five minutes. This creates a super light caramel color and flavor. It’s more like a sweet vanilla cream sauce than a caramel, and it may just be my new favorite sauce. Like wow, so good. If you love sweet vanilla things, these are so the cookies for you.
The chocolate drizzle just kind of seals the deal. Sure the cookies would still be good without it, but I mean, adding chocolate never fails. So DO the drizzle.
But that’s obvious. Right?
Geesh, I hope so, or you are reading the wrong blog.
And I just have to say, thank God for Friday!!
Now let’s eat all the cookies… with a side of hot chocolate.
Chocolate Drizzled Buttery Pecan and Caramelized Condensed Milk Sandwich Cookies.
- In a large mixing bowl or bowl of a stand mixer, combine the butter, brown sugar, sugar salt, and 2 teaspoons vanilla. Using a stand mixer or hand held mixer beat the mixture until it is smooth, scraping down the sides a few times. Add the flour and water, beat until combined.
- Stir in the chopped pecans.
- Place the dough on a large piece of parchment paper or plastic wrap. Using your hands, shape it into a log 10 inches long and about 2 inches in diameter. Wrap the dough up and place it in the freezer for 30 minutes or the fridge for 2-3 hours.
- While the dough chills, caramelize the sweetened condensed milk. Pour the sweetened condensed milk into a non-sick sauce pot. Simmer the sweetened condensed milk over low heat for 20-30 minutes, stirring often to ensure the sauce is not burning. Once the sauce turns a very light shade of caramel stir in 1 teaspoon vanilla and remove from the heat.*
- Preheat oven to 350 degrees. Line a baking sheet with parchment paper.
- Unwrap the dough and place it on a cutting board. Using a knife, cut the log into 1/4 inch slices. Arrange the slices 1 inch apart on baking sheet. Bake the cookies for 10-14 minutes, their edges will be golden brown. Allow the cookies to cool before filling.
- Once the cookies are cool, spread the bottom half of the cookies with the caramelized sweetened condensed milk. The sweetened condensed milk will be very thick, just be gentle spreading it onto the cookies. If needed, warm the sweetened condensed milk over low heat until just spreadable. Add the top cookie to make a sandwich and place the sandwich cookies on a parchment lined baking sheet.
- Melt the chocolate over a double broiler or in the microwave on full power, stirring every 30 seconds until smooth. Drizzle the chocolate over each cookie and if desired sprinkle with flaky sea salt. To harden the chocolate, place the tray of cookies in the fridge for 5 minutes. Store cookies in an airtight container for up 4 days at room temperature.
I mean, of course.