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

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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.