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
Scale
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.
