Salted Caramel Pecan Chocolate Chip Cookies 🍪
If your dream cookie involves gooey caramel, toasty pecans, and melty chocolate all wrapped in a buttery dough, you’ve officially found your new favorite treat. These Salted Caramel Pecan Chocolate Chip Cookies take a classic base and elevate it with swirls of golden caramel and a sprinkle of flakey sea salt that hits all the right notes.
Perfect for gifting, indulging, or impressing guests—these cookies are rich, soft, and totally bakery-worthy.
Why I Love This Recipe
These cookies are a masterclass in contrasts: crisp edges and soft centers, melty chocolate and crunchy pecans, sweet caramel and a whisper of sea salt. It’s a sensory delight that feels special without being fussy.
If you’re a fan of Neiman Marcus Chocolate Chip Cookies or Chocolate Chip Cookie Dough Brownie Bombs, this next-level variation is right up your alley.
Ingredients
- 2¼ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup unsalted butter, softened
- ¾ cup granulated sugar
- ¾ cup packed brown sugar
- 1 teaspoon vanilla extract
- 2 large eggs
- 2 cups semi-sweet chocolate chips
- 1 cup chopped pecans
- ¾ cup salted caramel sauce
- Flakey sea salt, for sprinkling
Optional Swaps & Tips
- Nuts: Swap pecans for walnuts or leave them out for nut-free.
- Caramel: Store-bought or homemade salted caramel both work great.
- Chips: Use chunks or mix milk and dark for layers of chocolate flavor.
- Make it chewier: Slightly underbake for that soft, gooey center.
Instructions
1. Preheat and Prep
Preheat oven to 375°F (190°C). Line baking sheets with parchment paper.
2. Mix Dry Ingredients
Whisk together flour, baking soda, and salt in a medium bowl.
3. Cream Butter and Sugars
In a large bowl, beat butter, granulated sugar, brown sugar, and vanilla until light and fluffy. Add eggs one at a time, beating well after each.
4. Combine Wet and Dry
Gradually add flour mixture to the wet ingredients, mixing just until combined.
5. Fold in Goodies
Stir in chocolate chips and chopped pecans.
6. Shape and Fill
Drop heaping tablespoons of dough onto the prepared baking sheets. Press a small well into the center of each and fill with a teaspoon of salted caramel sauce. Cover with a bit of dough if desired.
7. Bake
Bake for 9–11 minutes or until edges are golden. Immediately sprinkle with flakey sea salt after removing from the oven.
8. Cool
Let cookies rest on the baking sheet for 5 minutes before transferring to wire racks.
Tips for Success
- Chill the dough for thicker cookies and richer flavor.
- Use a cookie scoop for uniform baking.
- Sprinkle salt while hot so it melts slightly into the caramel.
Serving Ideas
Serve these decadent cookies with:
- A glass of milk or cold brew
- Crumbled into Brownie Batter Dip
- Alongside Chocolate Chip Cookie Bites
- Paired with a scoop of vanilla or caramel ice cream
Storage Tips
- Room Temp: Store in an airtight container for up to 5 days.
- Freezer: Freeze dough balls with caramel filling for up to 2 months. Bake straight from frozen with a few extra minutes.
- Reheat: Warm cookies in the microwave for 10–15 seconds to revive that gooey center.
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Final Thoughts
These Salted Caramel Pecan Chocolate Chip Cookies aren’t just cookies—they’re a moment. Rich, chewy, nutty, and dripping with gooey caramel, they’re what cookie dreams are made of. Whip up a batch, share if you’re feeling generous, and watch them disappear.
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