Caramel Pecan Chocolate Chip Cookies Recipe
Delight in these irresistible Caramel Pecan Chocolate Chip Cookies featuring a perfect balance of sweet caramel bits, crunchy pecans, and rich milk chocolate morsels baked into a buttery, soft cookie base.
- Prep Time: 10 minutes
- Cook Time: 13 minutes
- Total Time: 23 minutes
- Yield: 48 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Butter and Sugars
- 1 cup unsalted butter, softened to room temperature
- 1 ½ cups light brown sugar, packed
- ½ cup granulated sugar
Wet Ingredients
- 2 teaspoons vanilla bean paste
- 2 large eggs
Dry Ingredients
- 3 cups all-purpose flour
- 1 teaspoon kosher salt
- 1 ½ teaspoons baking soda
Mix-ins
- 1 bag (11 ounces) milk chocolate morsels
- 1 ¼ cups caramel bits (or whole caramels, chopped)
- 1 cup chopped pecans
Instructions
- Preheat Oven: Preheat your oven to 350°F (177°C). Line a cookie sheet with parchment paper to prevent sticking and ensure easy cleanup.
- Mix Butter and Sugars: In a large mixing bowl, cream together the softened unsalted butter with light brown sugar and granulated sugar for about 2 minutes until the mixture is fully blended and creamy.
- Add Eggs and Vanilla: Incorporate the eggs and vanilla bean paste into the butter-sugar mixture. Beat everything together until well combined and smooth.
- Combine Dry Ingredients: Add the all-purpose flour, kosher salt, and baking soda to the wet mixture. Mix just until all the dry ingredients are fully incorporated, being careful not to overmix to maintain cookie tenderness.
- Fold in Mix-ins: Gently fold in the milk chocolate morsels, caramel bits, and chopped pecans to evenly distribute these flavorful additions throughout the dough.
- Portion the Dough: Using a 2 tablespoon cookie scoop, drop spoonfuls of dough onto the parchment paper-lined cookie sheet, spacing them about 2 inches apart. Optionally, press extra chocolate chips on top for an appealing finish.
- Bake: Bake the cookies for 11-13 minutes until the edges are lightly browned and the centers are set. Avoid overbaking to keep them soft and chewy.
- Cool: Remove from the oven and allow the cookies to cool on the baking sheet for several minutes. Then transfer to a wire rack to cool completely before serving.
Notes
- For softer cookies, do not overbake; remove as soon as the edges turn golden.
- Caramel bits can be substituted with chopped whole caramels if preferred.
- You can chill the dough for 30 minutes before baking to control spreading.
- Store cookies in an airtight container at room temperature for up to 5 days.
- To enhance the caramel flavor, lightly toast the pecans before adding to the dough.
