The Bentley Cookie

It's a little sweet, a little salty, and has a little kick. 

These yummy cookies all begin with a standard chocolate cookie recipe.  But when you throw in chocolate chunks, caramel pieces, and the sweet and spice pecans...man it takes them to a new level.

​These cookies are named for the horse my daughter rides.  He too is sweet and salty and packs a little kick. 


Sweet and Spicy Pecans
***Make these first so they have the chance to cool before you throw them in your cookies.

What you need: 
2 6 ounce bags of pecan pieces
1/4 cup water
1/2 cup white sugar
1 tablespoon Butter
1/2 tsp cayenne pepper
1/2 tsp cinnamon
1 tsp salt

Steps:

• In a microwave safe bowl, combine water, sugar and butter.  Microwave at 1 min intervals until the butter is melted.  Stir.  Add spices and microwave 1 additional minute.
• Add bags of pecans to hot mixture and stir.
• Spread pecans on a parchment paper lined cookie sheet. 
• Bake at 350 degrees for 10 minutes.  Remove from the oven and let cool. 

Bentley Cookies

What you need:
1/2 heaping cup of dark chocolate chunks (I like to chop them up)
1/2 heaping cup of chopped but soft caramel candies
1/2 heaping cup of semi sweet chocolate chips
1 cup salted butter melted (let cool before using)
1 1/4 cup brown sugar (packed) 
1/2 cup white sugar
1 egg + 1 additional egg yolk
1 1/2 tsp vanilla extract
2 3/4 cup all-purpose flour (350 grams) 
1 tsp baking soda
3/4 tsp salt
2 tsp cornstarch
cooled sweet and spicy pecans (It's ok if they are stuck together, like brittle.  We will break them up when we add them in.)

Steps: 

• Combine butter and sugars.
• Add in eggs and vanilla.  Mix until combined.
• In a separate bowl, combine flour, salt, cornstarch, and baking soda. 
• Add flour mixture into wet mixture and combine. 
• Add in caramel, chips, and chunks.  Mix. 
• Add your pecan brittle.  I added quite a bit.  Break it apart as you add it.  My kitchen aid broke it up as it mixed in.  You can add as much or as little as you would like. 
• Scoop out cookie dough with an ice cream scoop and place on a parchment lined cookie sheet. 
• Refrigerate dough for 15 minutes before baking.  I just stick the whole cookie sheet in the fridge. 
• Flatten the cookie dough scoops.  I use the bottom of a glass. 
• Bake at 350 degrees for 13-14 minutes. 
• Let cool on the cookie sheet for 10-15 minutes.