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. 

These lemon cookies have just the right amount of lemon flavor to balance out the sweetness of the cookie.  And the best part...they start with a cake mix!

Ingredients:
1 white cake mix
1 small box instant lemon pudding
2 eggs
1/3 cup oil
2-3 tablespoons lemon juice
powdered sugar (for rolling) 

Steps:  ***Preheat your oven to 350 degrees
1.  Combine eggs, oil, pudding, and cake mix
2.  Add lemon juice (I like to taste test the dough to see the level of lemon taste I would like.)
3.  Mix until combined
4.  If your dough is loose, stick it in the fridge for 20-30 minutes.
5.  Scoop out dough.  I use a small cookie scoop.  Roll dough in powdered sugar and place on a parchment paper lined cookie sheet.  Cookies will spread so make sure they are about 2-3" away from each other. 
6.  Bake for 10 minutes.  Let cool on the pan for at least 5 minutes before moving to a cooling rack. 

There you have it.  A fast and easy lemon cookie perfect for spring and summer.