Get ready to fall in love with the ultimate treat: the Salted Caramel Pecan Chocolate Chip Cookies Recipe. These cookies are a perfect combination of buttery, chewy goodness packed with rich chocolate chips, crunchy pecans, and luscious swirls of salted caramel that melt beautifully in every bite. The delicate sprinkle of sea salt on top elevates the flavors, making these cookies an irresistible balance of sweet and salty that you’ll want to bake again and again. Whether you’re treating yourself or sharing with friends, this recipe delivers comfort and excitement with every warm, gooey mouthful.
Ingredients You’ll Need
This Salted Caramel Pecan Chocolate Chip Cookies Recipe uses simple, everyday ingredients that work harmoniously to create extraordinary flavor and texture. Each element plays a key role—whether it’s the creamy butter for richness, the brown sugar for chewiness, or the pecans adding that satisfying crunch.
- 1 cup unsalted butter, softened: Provides a smooth, rich base and helps achieve the perfect chewy texture.
- 3/4 cup brown sugar, packed: Adds moisture and a deep, caramel-like sweetness.
- 1/2 cup granulated sugar: Balances sweetness and helps with crisp edges on the cookies.
- 1 tsp vanilla extract: Enhances flavor and adds warmth to the cookie dough.
- 2 large eggs: Bind the dough while adding tenderness.
- 2 1/4 cups all-purpose flour: The foundation that gives structure and chewiness.
- 1 tsp baking soda: Helps the cookies rise just enough for a soft interior and slight crispness outside.
- 1/2 tsp salt: Balances sweetness and amplifies all the other flavors.
- 1 cup semi-sweet chocolate chips: Classic pockets of melty, rich chocolate in every bite.
- 1 cup pecans, chopped: Adds a buttery crunch and nutty flavor.
- 1/2 cup caramel sauce: Swirled throughout, it creates those ooey-gooey highlights.
- Sea salt flakes (for sprinkling): A final touch to intensify that perfect salty-sweet contrast.
How to Make Salted Caramel Pecan Chocolate Chip Cookies Recipe
Step 1: Prep Your Oven and Pan
First things first, preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper—this ensures the cookies bake evenly and come off the pan without sticking. Simple prep means you’re all set for cookie magic.
Step 2: Cream the Butter and Sugars
In a large bowl, beat together the softened butter, brown sugar, and granulated sugar until the mixture is light and fluffy. This step is crucial because it incorporates air, making your cookies tender with just the right lift. Then stir in the vanilla extract to infuse your dough with a beautifully fragrant note.
Step 3: Incorporate the Eggs
Beat in the eggs one at a time. This careful addition guarantees a smooth batter that holds together perfectly. Mixing well after each egg helps keep the dough consistent without overworking it, which is key for those soft, chewy centers.
Step 4: Combine Dry Ingredients
In a separate bowl, whisk the flour, baking soda, and salt together. Gradually add this dry mix to your wet ingredients, stirring just until combined. Over-mixing here can make cookies tough, so be gentle to keep that tender crumb.
Step 5: Fold in the Goodies
Now for the best part: fold in the semi-sweet chocolate chips, chopped pecans, and caramel sauce. Gently stir to distribute the caramel without blending it completely—this creates those beautiful caramel pockets that surprise with every bite.
Step 6: Shape Your Cookies
Use a cookie scoop or a tablespoon to drop rounded balls of dough onto your prepared baking sheet, spacing them about 2 inches apart to allow for spreading. This gives each cookie room to grow into its perfect shape.
Step 7: Add a Salty Touch
Before baking, sprinkle a small pinch of sea salt flakes on top of each cookie. This finishing touch is what turns these cookies from delicious to downright unforgettable by enhancing the caramel’s richness and balancing the overall sweetness.
Step 8: Bake to Perfection
Bake your cookies for 10 to 12 minutes, or until the edges are golden while the centers remain soft—this is the sweet spot where chewy meets gooey. Let them rest on the baking sheet for about 5 minutes, then transfer to a wire rack to cool completely. Yum!
How to Serve Salted Caramel Pecan Chocolate Chip Cookies Recipe
Garnishes
While the sea salt sprinkle on top is perfect as is, you can add a drizzle of warm caramel sauce or a few extra pecan halves on top right after baking to make these cookies look as amazing as they taste. Freshly cracked black pepper can be an adventurous garnish if you’re feeling daring and want to boost the flavor complexity.
Side Dishes
These cookies pair wonderfully with a glass of cold milk or a scoop of vanilla ice cream for that classic comfort combo. For an adult twist, a cup of strong coffee or even a dessert wine like a sweet Moscato can elevate your cookie experience to something truly special.
Creative Ways to Present
Serve these cookies on a rustic wooden board lined with parchment paper for a cozy, inviting feel at any gathering. Stack them alongside a bowl of mixed nuts and caramel sauce for dipping. Or even turn them into decadent ice cream sandwiches by sandwiching softened vanilla bean ice cream between two cookies—pure bliss!
Make Ahead and Storage
Storing Leftovers
You can keep leftover Salted Caramel Pecan Chocolate Chip Cookies in an airtight container at room temperature for up to 4 days. This helps maintain their chewy texture and keeps those caramel pockets moist and delicious.
Freezing
For longer storage, freeze the cookies in a single layer on a baking sheet, then transfer them to a freezer-safe bag or container. They’ll keep well for up to 3 months. To thaw, leave them at room temperature for about 30 minutes—perfect for a last-minute treat.
Reheating
Reheat cookies briefly in a microwave for 10–15 seconds or pop them in a warm oven at 300°F (150°C) for 5 minutes to refresh their softness and revive that luscious molten caramel sensation.
FAQs
Can I substitute nuts or leave them out?
Absolutely! While pecans add a wonderful crunch and flavor, you can swap them out for walnuts, almonds, or even toasted hazelnuts depending on your preference. Omitting nuts is also fine if you prefer a nut-free cookie.
Is it okay to use store-bought caramel sauce?
Yes! Using good-quality store-bought caramel sauce works great and saves time. Just be sure it’s thick enough so it doesn’t overly melt into the dough and lose that distinct caramel swirl effect.
Can I make these cookies gluten-free?
You can try substituting the all-purpose flour with a 1:1 gluten-free baking flour blend. Just keep in mind texture might vary slightly, but the flavors should still shine beautifully.
Do I have to use sea salt flakes?
Sea salt flakes add a delicate crunch and brightness that balance the sweet elements, but if you don’t have them, a light sprinkle of regular coarse salt will work in a pinch.
How do I know when the cookies are done baking?
Look for golden edges with centers that still look soft—they will firm up as they cool. Removing them at this perfect moment ensures chewy, tender cookies with that melt-in-your-mouth caramel.
Final Thoughts
This Salted Caramel Pecan Chocolate Chip Cookies Recipe is truly one of those treats that warm your heart and satisfy your sweet tooth in the best way. They’re perfect for special occasions or a cozy afternoon indulgence. I encourage you to grab your ingredients and give this recipe a try—you’ll be rewarded with a batch of cookies that everyone will rave about and ask you to make again!
Print
Salted Caramel Pecan Chocolate Chip Cookies Recipe
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: 24 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
These Salted Caramel Pecan Chocolate Chip Cookies combine the rich flavors of gooey caramel, crunchy pecans, and classic semi-sweet chocolate chips, all enhanced with a touch of sea salt for a perfect balance of sweet and salty. Crispy on the edges and soft in the center, these cookies are ideal for any dessert lover looking for a decadent treat.
Ingredients
Wet Ingredients
- 1 cup unsalted butter, softened
- 3/4 cup brown sugar, packed
- 1/2 cup granulated sugar
- 1 tsp vanilla extract
- 2 large eggs
Dry Ingredients
- 2 1/4 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
Add-ins
- 1 cup semi-sweet chocolate chips
- 1 cup pecans, chopped
- 1/2 cup caramel sauce
- Sea salt flakes (for sprinkling)
Instructions
- Preheat the oven: Set your oven to 350°F (175°C) and prepare a baking sheet by lining it with parchment paper to prevent sticking.
- Cream the butter and sugars: In a large bowl, beat together the softened butter, brown sugar, and granulated sugar until the mixture becomes light and fluffy. Then add the vanilla extract and mix well to combine.
- Add eggs: Incorporate eggs one at a time into the creamed mixture, ensuring each egg is fully blended before adding the next to maintain a smooth batter.
- Combine dry ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, and salt, breaking up any lumps for an even mixture.
- Mix dry into wet: Gradually incorporate the dry ingredients into the wet mixture, mixing gently just until all ingredients are combined to avoid overworking the dough.
- Fold in add-ins: Carefully fold in the semi-sweet chocolate chips, chopped pecans, and caramel sauce to distribute them evenly throughout the dough without melting the caramel too much.
- Spoon dough onto baking sheet: Use a cookie scoop or tablespoon to drop rounded balls of dough onto the prepared baking sheet, spacing them about 2 inches apart to allow for spreading.
- Add sea salt: Sprinkle a small pinch of sea salt flakes on the top of each cookie dough ball to enhance the flavor balance during baking.
- Bake and cool: Bake cookies in the preheated oven for 10 to 12 minutes, or until edges turn golden and centers remain soft. Remove from oven and let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely before serving.
Notes
- For best results, ensure butter is softened but not melted before creaming.
- Chilling the dough for 30 minutes before baking can help prevent excessive spreading.
- You can substitute pecans with walnuts or almonds if preferred.
- Use high-quality caramel sauce for the richest flavor.
- Store baked cookies in an airtight container at room temperature for up to 5 days.
