Salted Caramel Pecan Chocolate Chip Cookies are a delightful fusion of sweet, salty, chewy, and crunchy textures all wrapped up in a classic cookie form. With gooey chocolate chips, buttery caramel bits, toasted pecans, and a hint of flaky sea salt on top, these cookies offer a sophisticated twist on a timeless favorite.
Why You’ll Love This Recipe
These cookies are rich, flavorful, and incredibly satisfying. The balance of textures—from melty chocolate and soft caramel to crunchy pecans and a tender cookie base—is matched by the contrast of sweet and salty flavors. They’re easy to make, bake quickly, and perfect for gatherings, holiday platters, or anytime you want a gourmet cookie experience at home.
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 until light and fluffy (about 2–3 minutes).
Add the egg and vanilla extract and mix until fully incorporated. -
Combine Wet and Dry Ingredients:
Gradually add the dry mixture to the wet ingredients, stirring until just combined. -
Add Mix-Ins:
Gently fold in the chocolate chips, chopped pecans, and caramel bits. -
Shape the Cookies:
Scoop tablespoon-sized portions of dough and place them on the prepared baking sheet, spacing each cookie about 2 inches apart. -
Bake the Cookies:
Bake for 10–12 minutes, or until the edges are golden and the centers are still soft. -
Add Salt and Cool:
Immediately sprinkle the tops with flaky sea salt while the cookies are still warm.
Let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Servings and timing
-
Servings: 24 cookies
-
Prep Time: 15 minutes
-
Cook Time: 10–12 minutes
-
Total Time: 30 minutes
Variations
-
Nut-Free Option: Omit the pecans or replace with sunflower seeds or chocolate chunks.
-
Extra Gooey: Press additional caramel bits on top of each cookie before baking.
-
Dark Chocolate Version: Use dark chocolate chips for a deeper, richer flavor.
-
Toasted Nuts: Toast the pecans beforehand for a more intense nutty flavor.
-
Drizzle Finish: Drizzle with melted chocolate or caramel once cooled for a bakery-style finish.
Storage/Reheating
-
Storage: Store cooled cookies in an airtight container at room temperature for up to 5 days.
-
Freezing (Unbaked): Freeze dough balls on a tray, then transfer to a freezer-safe bag. Bake from frozen, adding 1–2 minutes to the baking time.
-
Freezing (Baked): Freeze baked cookies in a single layer, then store in a container or bag for up to 3 months.
-
Reheating: Warm individual cookies in the microwave for 10–15 seconds for that fresh-baked taste.
FAQs
Can I use store-bought caramel candies instead of caramel bits?
Yes, just chop them into small pieces. Avoid soft caramels that may melt too much.
Why sprinkle sea salt on top?
It enhances the caramel and chocolate flavors by balancing the sweetness.
How do I keep the cookies soft?
Store them in an airtight container with a slice of bread to help retain moisture.
Can I chill the dough before baking?
Yes, chilling the dough for 30 minutes helps control spreading and deepens flavor.
What type of chocolate works best?
Semi-sweet chips are ideal, but milk or dark chocolate chips can be used based on preference.
Print
Salted Caramel Pecan Chocolate Chip Cookies
- Prep Time: 15 minutes
- Cook Time: 10minutes
- Total Time: 25 minutes
- Yield: 24 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
These Salted Caramel Pecan Chocolate Chip Cookies are the ultimate sweet-and-salty treat! Packed with gooey caramel bits, crunchy pecans, and melty chocolate chips, then topped with a sprinkle of flaky sea salt, each cookie delivers an irresistible combination of textures and flavors. Perfect for dessert tables, gift boxes, or whenever you’re craving a bakery-style cookie at home.
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
Instructions
-
Preheat 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 Butter and Sugars:
In a large bowl, beat the butter, granulated sugar, and brown sugar until light and fluffy (about 2–3 minutes). Add the egg and vanilla, and mix until combined. -
Combine Dough:
Gradually add the dry ingredients into the butter mixture, stirring until just incorporated. -
Add Mix-Ins:
Fold in the chocolate chips, chopped pecans, and caramel bits evenly. -
Shape Cookies:
Scoop tablespoon-sized portions of dough onto the prepared baking sheet, spacing them about 2 inches apart. -
Bake:
Bake for 10–12 minutes or until the edges are golden and the centers are just set. Remove from oven and immediately sprinkle with flaky sea salt. -
Cool:
Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Notes
-
For extra gooey centers, slightly underbake and let cool on the sheet.
-
Chill the dough for 30 minutes before baking for thicker cookies.
-
Store in an airtight container for up to 5 days.
Your email address will not be published. Required fields are marked *