Caramel Pear with Almond Cookies

Close up of a Caramel Pear with Almond Cookie.

5 from 1 vote

Caramel Pear with Almond Cookies

Caramel goes very well with pears. But I didn’t want to add too much caramel, or it would overpower the pear taste, so I opted for the caramel bits.

Prep Time10

Total Bake Time40

Chilol30

Total Time1 20

Course: Cookies, Fall, No-Eggs, Nuts, Spring, summer

Cuisine: American

Difficulty: Easy

Servings: cookies

Calories: 155kcal

Ingredients

1 cup (227 g) Butter unsalted room temperature
½ cup (110 g) Light brown sugar
½ cup (100 g) Sugar white
½ teaspoon (0.5 teaspoon) Vanilla Extract
½ teaspoon (0.5 teaspoon) Lemon juice
½ teaspoon (0.5 teaspoon) packed Lemon zest
2 ¾ cups (343.75 g) All-purpose flour
1 teaspoon (1 teaspoon) Baking powder
1 cup (161 g) Pear diced small
½ teaspoon (0.5 teaspoon) Lemon juice for diced pears
½ cup (146 g) Caramel bits
½ cup (71.5 g) Almonds blanched

Instructions

Juice and zest one lemon into separate bowls and set aside. You should get at least one teaspoon of lemon juice. Use ½ teaspoon over the diced pears and ½ teaspoon for the cookie dough.
Dice 1 Barlett pear into small pieces and then sprinkle ½ teaspoon of lemon juice over the pears. Lemon juice will stop the browning process. Next, weigh or measure the white and light brown sugars into a bowl and set aside. Next, weigh or measure the flour and baking powder into a bowl and whisk to blend.
Add the butter and sugars in a stand or hand-held mixer and blend on medium speed for 2 to 3 minutes. Next, add the vanilla extract, lemon juice, and lemon zest till incorporated. Turn the mixer down to a low setting and add the flour mixture for about a minute. Stop the mixer, scrape down the sides and bottom, and finish blending. Don't over-mix; incorporate the flour.
Add the caramel chips, almonds, and pears and mix for about a minute until everything is blended. Don't over-mix; pears are soft. You can always hand mix with a spatula if you think it needs to be incorporated more throughout the cookie dough. Loosely wrap and refrigerate for ½ hour.
Preheat oven to 350°F (175°C or 180°C), line 2 cookie pans with parchment paper, and set aside. Pull dough from the refrigerator, and using a medium cookie scoop, place 12 scoops on a lined cookie pan. I roll the scooped cookie dough into a ball and press down lightly on the top, so they don't roll.
Bake for 13-15 minutes. I leave the cookies on the sheet pan for a minute to let the caramel set. If you are going to move the cookies to a cooling rack, I lay parchment paper on top of mine. The caramel on the bottom of the cookies will stick to the wire rack.

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