Salted Caramel Pecan Chocolate Chip Cookies Recipe

This Salted Caramel Pecan Chocolate Chip Cookies recipe is a real treat for cozy afternoons and so easy to make! No complicated steps, just chill the dough and let the oven work its magic to create a chewy, nutty, sweet-and-salty masterpiece. Make it once and you’ll never go back to basic chocolate chip cookies again! It’s delicious with a cold glass of milk, a hot latte, a scoop of butter pecan ice cream, a handful of extra pecans; in fact most things.

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Salted Caramel Pecan Chocolate Chip Cookies Recipe Ingredients

• 3/4 cup (170 g) unsalted butter, softened to room temperature
• 3/4 cup (150 g) light or dark brown sugar, packed
• 1/4 cup (50 g) granulated sugar
• 1 large egg, at room temperature
• 2 teaspoons pure vanilla extract
• 2 cups (250 g) all-purpose flour, spooned and leveled
• 2 teaspoons cornstarch
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup (180 g) semi-sweet chocolate chips
• 1/2 cup (71 g) chopped pecans (salted or unsalted)
• 16 wrapped caramels, cut into 4 or 5 pieces each
• Sea salt, for sprinkling over the top

How To Make Salted Caramel Pecan Chocolate Chip Cookies Recipe

1. Cream the butter and sugars: In a large bowl using an electric hand mixer or a stand mixer with the paddle attachment, beat the softened butter, brown sugar, and granulated sugar together. Continue for 2 to 3 minutes until the mixture is fluffy and noticeably light in color. Mix in the egg and vanilla extract, scraping down the sides of the bowl to ensure everything is incorporated.
2. Combine dry ingredients: In a separate medium bowl, whisk together the flour, cornstarch, baking soda, and salt. The cornstarch is the “secret” to keeping these cookies thick and soft.
3. Form the dough: On a low speed, slowly mix the dry ingredients into the wet ingredients until just combined. The cookie dough will be quite thick. Add the chocolate chips and chopped pecans, mixing until they are evenly distributed.
4. The mandatory chill: Cover the dough tightly with plastic wrap and chill in the refrigerator for at least 1 hour (and up to 4 days). Chilling is mandatory! This prevents the cookies from spreading too thin and ensures the flavors fully develop.
5. Shape and season: Preheat your oven to 177 C (350 F). Line two large baking sheets with parchment paper. Roll about 1.5 tablespoons of dough into balls. The dough might feel slightly crumbly at first but will come together as you roll it. Place balls 3 inches apart. Press several pieces of the cut caramels onto the tops of the balls and give each one a generous sprinkle of sea salt.
6. Bake to golden: Bake for 11 to 12 minutes, until the edges are barely golden brown. The centers will still look very soft and slightly underbaked—this is perfect.
7. Cool and set: Allow the cookies to cool on the baking sheet for 5 minutes. This gives the melted caramel time to set so it doesn’t run. Transfer to a wire rack to cool completely.

Recipe Tips

• Chilling is Key: If you skip the chilling step, the butter will melt too fast in the oven, and you will end up with flat, greasy “pancakes” instead of thick cookies.
• Caramel Placement: Don’t mix the caramel pieces into the dough. Pressing them onto the top ensures they melt into beautiful pools without sticking to the bottom of your baking sheet.
• Spoon and Level: When measuring flour, spoon it into the measuring cup rather than scooping with the cup itself. This prevents you from over-packing the flour, which makes cookies dry.
• Pecan Toasting: For extra flavor, you can briefly toast your pecans in a dry pan for 3 minutes before chopping them. It brings out a deep, earthy aroma.

What To Serve With Salted Caramel Pecan Chocolate Chip Cookies?

This Salted Caramel Pecan Chocolate Chip Cookies Recipe is a decadent, sweet-and-salty treat that needs a creamy or hot pairing! A Cold Glass of Oat Milk is the quintessential choice for a refreshing contrast. For a more indulgent dessert, a side of Warm Vanilla Bean Custard adds a lovely silky texture that pairs perfectly with the crunchy pecans! A Salted Caramel Macchiato or a Hot Spiced Apple Cider pairs wonderfully with the caramel and chocolate notes.

How To Store Salted Caramel Pecan Chocolate Chip Cookies

• Room Temperature: Keep the cookies in an airtight container for up to 1 week.
• Make Ahead: You can keep the raw dough in the fridge for up to 4 days before baking.
• Freezing (Baked): Once cooled, these cookies freeze beautifully for up to 3 months.
• Freezing (Dough): Roll the dough into balls and freeze them. You can bake them directly from frozen—just add 1 extra minute to the baking time.

Salted Caramel Pecan Chocolate Chip Cookies Nutrition Facts

• Calories: 210 kcal (per cookie)
• Total Fat: 11 g
• Saturated Fat: 6 g
• Cholesterol: 25 mg
• Sodium: 180 mg
• Total Carbohydrates: 27 g
• Sugar: 16 g
• Protein: 2 g
• Fiber: 1 g

Nutrition information is estimated and based on a yield of 24 cookies.

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