Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Yield: 16 cookies

Ingredients:

• 1/2 cup (1 stick) butter, softened
• 1/2 cup brown sugar, packed
• 1/2 cup granulated sugar
• 1 large egg
• 1 tsp vanilla extract
• 1 1/4 cup unsweetened cocoa powder
• 1/2 tsp salt
• 1/2 tsp baking soda
• 4 oz. Milk Chocolate Blossoms, chopped
• 1/2 cup caramel bits
• 1/2 cup chopped pecans

Directions:

1. Preheat the oven to 350° F. Line two baking sheets with parchment paper.
2. In large bowl, cream together the butter, brown sugar, and granulated sugar until fluffy, about 2-3 minutes. Add in the egg and vanilla extract and mix again, about 1 minute.
3. In a small bowl, whisk together the flour, cocoa powder, salt, and baking soda. Add dry ingredients to wet ingredients and mix on low speed until fully incorporated, about 2 minutes. Fold in chopped Milk Chocolate Blossoms, pecans, and caramel bits.
4. Use a cookie scoop to form 1 inch dough balls and place them 3 inches apart on a lined baking sheet.
5. Bake for 10-12 minutes or until center of cookies look puffy. Allow to cool on the baking sheet for 5 minutes before moving to a cooling rack.