½cupsKraft caramelsunwrapped and cut into quarters
Sea salt
Instructions
Preheat oven to 350 degrees Fahrenheit. Place pecans on a lined baking sheet and bake for 3-4 minutes. Set pecans aside.
Turn oven up to 375 degrees Fahrenheit. Cream together butter, both sugars, and eggs for 2 minutes until color starts to pale slightly.
Mix in cocoa powder, salt, cornstarch, and baking soda. Gradually add in flour (make sure your flour is, mixing until just barely incorporated.
Stir in chocolate chips, marshmallows, caramels, and pecans. I like to reserve some toppings to stick on top of my cookie dough balls.
Take about ¼ cup of dough and shape your cookies into balls. Bake for 9-12 minutes. If making smaller cookies bake them for 7-10 minutes. Bake them just until the outside starts form a crust. Sprinkle sea salt on top of cookies immediately after coming out of the oven. Let cool on baking sheet for 5 minutes before transferring to a cooling rack.
Notes
If you find that your cookies are spreading too much in the oven. Take your cookie dough balls and freeze for 20 minutes before baking. This will help them not spread as much.