Nana’s O’Shea’s Chocolate Chip Cookies with Pecans & Caramel- “Tweetsie Tootles”

✨ Baking Made Better with O’Shea’s! ✨🍪

Whip up Nana’s Chocolate Chip Caramel Pecan Cookies using O’Shea’s homemade caramel and fresh roasted pecans—because the best cookies start with the best ingredients! Rich, gooey, and loaded with flavor, these cookies are pure comfort in every bite. ❤️

Ingredients (Makes ~24 cookies)

Dry

• 2 ¼ cups all-purpose flour
• 1 tsp baking soda
• ½ tsp baking powder
• 1 tsp sea salt

Wet

• 1 cup (2 sticks) unsalted butter, softened
• 1 cup brown sugar, packed
• ½ cup granulated sugar
• 2 large eggs
• 2 tsp vanilla extract

Mix-ins

• 1 ½ cups O’Shea’s Milk Chocolate & Dark Chocolate – Even Split
• 1 cup O’Shea’s Fresh Roasted chopped pecans
• Alternative is to use 1 1/2 Cups chopped O’Shea’s Pecan Turtles
• 20–24 O’Shea’s Milk Chocolate Sea Salt caramel squares (cut in half) OR ¾ cup slices/ bits

🔪 Instructions

1. Preheat & Prep

• Heat oven to 350°F.
• Line baking sheets with parchment paper.

2. Mix Dry Ingredients

Whisk together:

• Flour
• Baking soda
• Baking powder
• Salt

Set aside.

3. Cream Butter & Sugars

Beat together:

• Butter
• Brown sugar
• Granulated sugar

Mix until light and fluffy (2–3 minutes).

4. Add Eggs & Vanilla

Add:

• Eggs (one at a time)
• Vanilla

Mix until smooth.

5. Add Dry to Wet

Slowly add the flour mixture until just combined — don’t overmix.

6. Fold in the Good Stuff

Fold in:

• O’Shea’s Milk & Dark Chocolate
• O’Shea’s Fresh Roasted Pecans

7. Add Caramel Centers

Scoop dough (about 2 tbsp).

Press a caramel half inside each dough ball and seal completely. If using O’Shea Turtles place inside.

8. Bake

• Bake 10–12 minutes, until edges are golden but centers still soft.
• Let cool 10 minutes before moving — the caramel needs to set.

⭐ Optional Boosts

• Sprinkle cookies with flaky sea salt before baking.
• Use all O’Shea’s dark chocolate chunks + mini chips for deeper flavor.
• Chill dough 1 hour for thicker, chewier cookies.

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Matt and Kristy Brubaker

Matt and Kristy Brubaker are the husband-and-wife team and fourth-generation owners of O’Shea’s Candies. They remain fully active in the business while raising their three children: Bryce, who is studying to be a software engineer; Riley, pursuing her master’s in corporate marketing; and Grace, whose passion is basketball. Matt draws on nearly 20 years of experience at Fortune 500 chocolate giant The Hershey Company, while Kristy holds a master’s in Early Childhood Development and has a background in education. Together, they blend business with educational insight—proof that opposites not only attract, they make a perfect team in chocolate.

They believe business should be fun, customers should feel like friends, and great ideas can come from anywhere. They value all associates and embrace a model where everyone contributes.

When they’re not working, you’ll find them running, traveling, sampling new chocolate desserts, or laughing with their kids and family. They look forward to leading O’Shea’s into its upcoming 100th-year centennial celebration.

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