Salted Caramel Pecan Chocolate Chip Cookies are the ultimate indulgence. These cookies feature a rich and buttery dough packed with melty chocolate chips, crunchy pecans, and a luscious caramel center. Finished with a sprinkle of flaky sea salt, they strike the perfect balance between sweet and salty, making them an irresistible treat.
Why You’ll Love This Recipe
- Rich and indulgent – A delightful combination of chocolate, caramel, and pecans.
- Perfect texture – Crispy edges with a soft, chewy center.
- Easy to make – Simple steps with a big flavor payoff.
- Great for any occasion – Perfect for holidays, gifting, or an everyday sweet treat.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
- all-purpose flour
- baking soda
- salt
- unsalted butter, softened
- granulated sugar
- brown sugar, packed
- vanilla extract
- eggs
- semi-sweet chocolate chips
- chopped pecans
- salted caramel sauce
- flaky sea salt
Directions
- Preheat the oven to 375°F (190°C) and line baking sheets with parchment paper.
- In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
- In a large mixing bowl, cream the butter with granulated sugar and brown sugar until light and fluffy. Mix in the vanilla extract.
- Beat in the eggs one at a time, ensuring a smooth and creamy consistency.
- Gradually add the dry ingredients to the wet mixture and mix until just combined.
- Gently fold in the chocolate chips and chopped pecans.
- Drop spoonfuls of dough onto the prepared baking sheets, leaving space between each cookie.
- Make a small indentation in each dough ball and fill with a drizzle of caramel sauce.
- Bake for 9-11 minutes or until the edges are golden brown.
- Remove from the oven and immediately sprinkle with flaky sea salt. Let cool on the baking sheet for a few minutes before transferring to a wire rack.
Servings and Timing
- Servings: 24 cookies
- Prep Time: 20 minutes
- Cooking Time: 10 minutes
- Total Time: 30 minutes
- Calories per cookie: 210 kcal
Variations
- Nut-Free Option: Omit the pecans or replace them with extra chocolate chips.
- Dark Chocolate Lovers: Swap semi-sweet chocolate chips for dark chocolate chunks.
- Stuffed Cookies: Instead of drizzling caramel on top, stuff a caramel candy inside each cookie for a gooey center.
- Espresso Twist: Add 1 teaspoon of instant espresso powder to the dough for a hint of coffee flavor.
- Gluten-Free Alternative: Use a 1:1 gluten-free flour substitute.
Storage/Reheating
- Room Temperature: Store in an airtight container for up to 5 days.
- Refrigeration: Keep cookies in an airtight container in the fridge for up to a week.
- Freezing: Freeze baked cookies in a sealed bag for up to 3 months. For unbaked dough, shape into balls and freeze; bake straight from frozen, adding 1-2 minutes to the baking time.
- Reheating: Warm cookies in the microwave for 10-15 seconds to soften the caramel and chocolate.
FAQs
Can I use milk chocolate instead of semi-sweet chocolate chips?
Yes, but milk chocolate will make the cookies sweeter. If you prefer a balanced sweetness, stick with semi-sweet or dark chocolate.
What type of caramel sauce works best?
A thick, high-quality salted caramel sauce is best for rich flavor and a gooey texture.
How do I prevent my cookies from spreading too much?
Chilling the dough for 30 minutes before baking can help prevent excessive spreading.
Can I use store-bought caramel candies instead of sauce?
Yes, you can press a soft caramel candy into the center of each cookie before baking.
What is the best way to chop pecans for this recipe?
Use a sharp knife or pulse them a few times in a food processor for evenly sized pieces.
Can I make these cookies without a mixer?
Yes, you can cream the butter and sugar with a whisk or wooden spoon, but it will take more effort.
How do I make these cookies extra chewy?
Use more brown sugar than white sugar and slightly underbake the cookies for a soft center.
Why do I need to sprinkle sea salt on top?
The sea salt enhances the sweetness of the caramel and chocolate, creating a perfect balance of flavors.
Can I double the recipe?
Yes, simply double all ingredients and bake in batches to avoid overcrowding the oven.
What’s the best way to store cookie dough for later use?
Scoop dough balls onto a baking sheet, freeze until solid, then transfer to a zip-top bag. Bake directly from frozen when ready.
Conclusion
Salted Caramel Pecan Chocolate Chip Cookies are the perfect balance of sweet, salty, chewy, and crunchy. Whether you enjoy them fresh from the oven or store them for later, they make a fantastic treat for any occasion. With easy variations and simple storage options, this recipe is sure to become a favorite in your kitchen. Try them today and enjoy a homemade indulgence that rivals any bakery!
Print
Salted Caramel Pecan Chocolate Chip Cookies
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 30 minutes
- Yield: 24 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
Indulge in these decadent cookies packed with gooey caramel, melty chocolate chips, and crunchy pecans, all finished with a sprinkle of flaky sea salt for the perfect balance of sweet and salty.
Ingredients
2 1/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup unsalted butter, softened
3/4 cup granulated sugar
3/4 cup packed brown sugar
1 teaspoon vanilla extract
2 large eggs
2 cups semi-sweet chocolate chips
1 cup chopped pecans
3/4 teaspoon salted caramel sauce
Flaky sea salt (for topping)
Instructions
Preheat the oven to 375°F (190°C) and line baking sheets with parchment paper.
In a medium bowl, whisk together flour, baking soda, and salt. Set aside.
In a large mixing bowl, cream butter with granulated sugar and brown sugar until light and fluffy. Add vanilla extract.
Beat in eggs one at a time until creamy. Slowly add dry ingredients and mix until just combined.
Gently fold in chocolate chips and pecans.
Drop spoonfuls of dough onto baking sheets, spacing them apart. Make an indentation in each cookie and fill with caramel sauce.
Bake for 9-11 minutes until edges are golden brown. Sprinkle with sea salt and let cookies cool on the baking sheet before transferring to a wire rack.
Notes
Use homemade or store-bought caramel sauce for convenience.
For a chewier texture, slightly underbake and let cookies cool on the sheet.
Substitute walnuts or almonds for pecans if desired.
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