Caramel Pecan Chocolate Chip Cookies Recipe
Introduction
These Caramel Pecan Chocolate Chip Cookies are a delightful twist on a classic favorite. Loaded with gooey caramel bits, crunchy pecans, and rich chocolate chips, they offer the perfect balance of sweet and nutty flavors in every bite.
Ingredients
- 1 cup unsalted butter, softened to room temperature
- 1 ½ cups light brown sugar, packed
- ½ cup granulated sugar
- 2 teaspoons pure vanilla extract
- 2 large eggs
- 3 cups all-purpose flour
- 1 teaspoon kosher salt
- 1 ½ teaspoons baking soda
- 1 bag milk chocolate morsels (11 ounce)
- 1 ¼ cup caramel bits (or whole caramels, chopped)
- 1 cup chopped pecans
Instructions
- Step 1: Preheat your oven to 350°F. Line a cookie sheet with parchment paper to prevent sticking.
- Step 2: In a large mixing bowl, cream together the softened butter, light brown sugar, and granulated sugar for about 2 minutes until fully blended and smooth.
- Step 3: Add the eggs and vanilla extract to the mixture. Beat until well combined and creamy.
- Step 4: Gradually add the flour, kosher salt, and baking soda. Beat just until the dry ingredients are fully integrated—avoid overmixing.
- Step 5: Gently fold in the milk chocolate morsels, caramel bits, and chopped pecans to distribute evenly throughout the dough.
- Step 6: Using a 2-tablespoon cookie scoop, drop cookie dough onto the prepared baking sheet about 2 inches apart. If desired, press a few extra chocolate chips on top of each cookie for decoration.
- Step 7: Bake for 11 to 13 minutes, until the edges are lightly browned but the centers remain soft. Remove from oven and let cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Tips & Variations
- For a more intense caramel flavor, try melting whole caramels slightly and swirling them into the cookie dough before baking.
- Replace pecans with walnuts or almonds if you prefer a different nutty crunch.
- Chill the dough for 30 minutes before baking to help the cookies hold their shape and develop a chewier texture.
- Use dark chocolate chips instead of milk chocolate for a richer, slightly bittersweet contrast.
Storage
Store cooled cookies in an airtight container at room temperature for up to 5 days. To keep them soft, place a slice of bread in the container to absorb excess moisture. For longer storage, freeze the cookies in a sealed container for up to 3 months. Reheat briefly in the microwave or let thaw at room temperature before enjoying.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use salted butter instead of unsalted butter?
Yes, but reduce or omit the added kosher salt in the recipe to avoid overly salty cookies.
What if I don’t have caramel bits?
You can chop soft caramel candies into small pieces or omit them altogether for classic chocolate chip cookies.
Print
Caramel Pecan Chocolate Chip Cookies Recipe
- Total Time: 27 minutes
- Yield: About 36 cookies 1x
Description
Delightfully soft and chewy Caramel Pecan Chocolate Chip Cookies loaded with rich milk chocolate morsels, gooey caramel bits, and crunchy pecans. These cookies combine the perfect balance of sweetness and texture, making them an irresistible treat for any occasion.
Ingredients
Cookie Dough
- 1 cup unsalted butter, softened to room temperature
- 1 ½ cups light brown sugar, packed
- ½ cup granulated sugar
- 2 teaspoons pure vanilla extract
- 2 large eggs
- 3 cups all-purpose flour
- 1 teaspoon kosher salt
- 1 ½ teaspoons baking soda
Add-Ins
- 1 bag milk chocolate morsels (11 ounces)
- 1 ¼ cups caramel bits (or whole caramels, chopped)
- 1 cup chopped pecans
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and line a cookie sheet with parchment paper to prevent sticking and ensure even baking.
- Cream Butter and Sugars: In a large mixing bowl, beat the softened butter together with the light brown sugar and granulated sugar for about 2 minutes until fully blended and creamy.
- Add Eggs and Vanilla: Incorporate the eggs and vanilla extract into the butter-sugar mixture and beat until everything is well combined and smooth.
- Combine Dry Ingredients: In a separate bowl, mix the all-purpose flour, kosher salt, and baking soda. Gradually add these dry ingredients into the wet mixture, beating just until fully combined – avoid overmixing to keep the cookies tender.
- Fold in Add-Ins: Gently fold in the milk chocolate morsels, caramel bits, and chopped pecans using a spatula to evenly distribute the mix-ins without breaking them up.
- Portion Dough: Using a 2 tablespoon cookie scoop, drop dollops of dough onto the prepared baking sheet, spacing them about 2 inches apart. For an extra chocolaty finish, press a few additional chocolate chips on top of each cookie dough ball if desired.
- Bake Cookies: Bake in the preheated oven for 11-13 minutes or until the edges are lightly browned but the centers remain soft, indicating perfect doneness.
- Cool: Remove the baking sheet from the oven and let the cookies cool on the sheet for several minutes to firm up. Then transfer the cookies to a wire rack to cool completely before serving or storing.
Notes
- For chewier cookies, slightly underbake by removing them around 11 minutes.
- Ensure butter is softened to room temperature for easier creaming and better texture.
- Store cookies in an airtight container at room temperature for up to one week.
- Caramel bits can be substituted with chopped soft caramels, but ensure they are small pieces to distribute evenly.
- To enhance nut flavor, toast pecans lightly before adding to dough.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Keywords: Caramel cookies, chocolate chip cookies, pecan cookies, chewy cookies, homemade cookies, dessert recipe
