Name: Salted Caramel Pecan Chocolate Chip Cookies
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Cuisine: American
Ingredients: 1 3/4 cups all-purpose flour; 1/2 teaspoon baking soda; 1/4 teaspoon salt; 1/2 cup unsalted butter, softened; 1/2 cup granulated sugar; 1/2 cup brown sugar, packed; 1 large egg; 1 teaspoon vanilla extract; 1 cup semi-sweet chocolate chips; 1/2 cup chopped pecans; 1/2 cup caramel bits; Flaky sea salt, for topping

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Short description

Salted Caramel Pecan Chocolate Chip Cookies combine rich pockets of semi-sweet chocolate, sweet caramel bursts, and crunchy pecans, all finished with a touch of flaky sea salt. These cookies offer a perfect balance of salty and sweet, making them a delightful treat for any occasion.

Why You’ll Love This Recipe

These Salted Caramel Pecan Chocolate Chip Cookies are wonderfully chewy, slightly crispy at the edges, and packed with flavor in every bite. The combination of rich chocolate, buttery pecans, gooey caramel bits, and a sprinkle of sea salt creates an irresistible cookie that is both indulgent and sophisticated. They are quick and simple to prepare, making them a perfect option for holiday trays, gatherings, or an everyday sweet craving.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

1 3/4 cups all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup unsalted butter, softened
1/2 cup granulated sugar
1/2 cup brown sugar, packed
1 large egg
1 teaspoon vanilla extract
1 cup semi-sweet chocolate chips
1/2 cup chopped pecans
1/2 cup caramel bits
Flaky sea salt, for sprinkling

Directions

Prepare the Oven
Preheat your oven to 350°F (175°C).
Line a baking sheet with parchment paper or a silicone baking mat.
Mix Dry Ingredients
In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
Cream the Butter and Sugars
In a large bowl, beat the softened butter, granulated sugar, and brown sugar together until light and fluffy, about 2-3 minutes.
Add the egg and vanilla extract, mixing until well combined.
Combine Wet and Dry Ingredients
Gradually add the dry ingredients to the butter mixture, mixing until just combined.
Add Mix-Ins
Gently fold in the chocolate chips, chopped pecans, and caramel bits.
Shape the Cookies
Scoop tablespoon-sized balls of dough onto the prepared baking sheet, spacing them about 2 inches apart.
Bake the Cookies
Bake for 10-12 minutes, or until the edges are golden brown but the centers remain soft.
Remove from the oven and immediately sprinkle the tops with flaky sea salt.
Cool
Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Servings and Timing

This recipe makes approximately 24 cookies.
Prep Time: 15 minutes
Cook Time: 10-12 minutes
Total Time: 30 minutes

Variations

Nut-free option: Omit the pecans or substitute with additional chocolate chips or white chocolate chips.
Double chocolate: Add 1/4 cup of cocoa powder to the dry ingredients for a double chocolate version.
Different nuts: Try walnuts or macadamia nuts in place of pecans.
Bigger cookies: Scoop larger balls of dough and adjust the baking time accordingly for bakery-style cookies.
Extra caramel: Press a few additional caramel bits on top of each dough ball before baking for more caramel flavor.

Storage/Reheating

Store cooled cookies in an airtight container at room temperature for up to 5 days.
For longer storage, freeze the baked cookies or the unbaked dough balls for up to 2 months.
To reheat, warm baked cookies briefly in the microwave for about 10 seconds to restore their gooey texture.

FAQs

Can I use store-bought caramel candies instead of caramel bits?

Yes, chop them into small pieces before folding into the dough.

How do I prevent caramel from sticking to the baking sheet?

Using parchment paper or a silicone baking mat helps prevent sticking and makes cleanup easy.

Can I freeze the cookie dough?

Yes, scoop the dough into balls, freeze on a tray, then transfer to a freezer bag for storage.

Salted Caramel Pecan Chocolate Chip Cookies

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Author: Olivia
Total Time: 25 minutes
Yield: 24 cookies
Diet: Vegetarian

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Description

Sink your teeth into these irresistible Salted Caramel Pecan Chocolate Chip Cookies! With gooey caramel bits, crunchy pecans, melty chocolate chips, and a sprinkle of flaky sea salt, these cookies deliver the perfect balance of sweet, salty, and nutty flavors. A quick and easy recipe that’s sure to impress at any gathering!

Instructions

Prepare the Oven:
- Preheat your oven to 350°F (175°C).
- Line a baking sheet with parchment paper or a silicone baking mat.
Mix Dry Ingredients:
- In a medium bowl, whisk together flour, baking soda, and salt. Set aside.
Cream the Butter and Sugars:
- In a large bowl, beat the softened butter, granulated sugar, and brown sugar until light and fluffy (about 2-3 minutes).
- Add the egg and vanilla extract, mixing until fully combined.
Combine Wet and Dry Ingredients:
- Gradually add the dry ingredients to the butter mixture, mixing until just combined.
Add Mix-Ins:
- Gently fold in the chocolate chips, chopped pecans, and caramel bits.
Shape the Cookies:
- Scoop tablespoon-sized balls of dough onto the prepared baking sheet, spacing them about 2 inches apart.
Bake the Cookies:
- Bake for 10-12 minutes, until the edges are golden brown but the centers are still soft.

Add Sea Salt and Cool:
- Remove from the oven and immediately sprinkle the tops with flaky sea salt.
- Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Notes

Don’t overbake—the cookies will continue to set as they cool.
Use high-quality chocolate chips and caramel bits for the best flavor.

Store in an airtight container for up to 5 days or freeze for longer storage.

Prep Time: 15 minutes
Cook Time: 10minutes
Category: Dessert
Method: Baking
Cuisine: American