Decadent salted Caramel and Pecan Chocolate Chip Cookies
Introduction
These Salted Caramel and Pecan Chocolate Chip Cookies are the ultimate treat for cookie lovers. Imagine buttery dough studded with gooey caramel bits, crunchy pecans, and rich chocolate chips—all finished with a sprinkle of flaky sea salt. The result is a cookie that’s sweet, salty, chewy, and crunchy all at once.
Perfect for holidays, gifting, or simply elevating your everyday cookie game, this recipe is a crowd‑pleaser that will quickly become a staple in your kitchen.
Why You’ll Love This Recipe
Sweet & salty balance: Caramel and chocolate meet flaky sea salt.
Texture heaven: Chewy centers, crunchy pecans, and melty chocolate.
Easy to make: Simple steps with bakery‑quality results.
Versatile: Customize with different nuts or chocolates.
Ingredients
1 cup (2 sticks) unsalted butter, softened
1 cup brown sugar, packed
½ cup granulated sugar
2 large eggs
2 tsp vanilla extract
2 ½ cups all‑purpose flour
1 tsp baking soda
½ tsp salt
1 cup chopped pecans
1 cup chocolate chips (semi‑sweet or dark)
1 cup caramel bits or soft caramels, chopped
Flaky sea salt, for sprinkling
##Step‑by‑Step Instructions
Step 1: Preheat & Prep
Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
Step 2: Cream the Base
In a large bowl, beat butter, brown sugar, and granulated sugar until light and fluffy.
Step 3: Add Wet Ingredients
Mix in eggs one at a time. Stir in vanilla extract until smooth.
Step 4: Dry Ingredients
Gently mix in flour, baking soda, and salt until just combined.
Step 5: Fold in Mix‑Ins
Add pecans, chocolate chips, and caramel bits. Fold gently to distribute evenly.
Step 6: Scoop & Space
Drop rounded spoonfuls of dough onto baking sheets, leaving space between cookies.
Step 7: Bake
Bake 10–12 minutes, until edges are golden and centers are soft.
Step 8: Salted Finish
Sprinkle cookies with flaky sea salt immediately after baking.
Step 9: Cool & Enjoy
Let cookies cool for a few minutes, then enjoy gooey, crunchy perfection.
Tips & Tricks
Chill dough: For thicker cookies, chill dough for 30 minutes before baking.
Caramel control: Use caramel bits instead of soft caramels to prevent spreading.
Nut swap: Try walnuts, almonds, or macadamias.
Storage: Keep in airtight container up to 5 days or freeze up to 2 months.
Variations
Double Chocolate: Use white and dark chocolate chips.
Espresso Kick: Add 1 tsp instant espresso powder to dough.
Holiday Twist: Mix in dried cranberries for festive flavor.
Stuffed Cookies: Wrap dough around a caramel candy for molten centers.
Serving Ideas
Pair with a glass of cold milk.
Serve warm with vanilla ice cream.
Gift in decorative tins for holidays.
Stack on a dessert platter for parties.
FAQs
Q: Can I make the dough ahead of time?
Yes, refrigerate up to 48 hours before baking.
Q: Can I use salted butter?
Yes, but reduce added salt slightly.
Q: Can I make them gluten‑free?
Use a 1:1 gluten‑free flour blend.
Recipe Details
Prep Time: 20 minutes
Bake Time: 10–12 minutes
Total Time: ~30 minutes
Servings: ~24 cookies
Final Thoughts
These Salted Caramel and Pecan Chocolate Chip Cookies are indulgent, bakery‑worthy treats that balance sweet, salty, and nutty flavors in every bite. They’re perfect for sharing—or keeping all to yourself.