Salted caramel pecan chocolate chip cookies are honestly the cookie recipe I used to daydream about way back when I started experimenting in my kitchen. The excitement of giving classic cookies a new twist just never fades! These cookies combine gooey salted caramel, toasted pecans, and swirls of rich chocolate in every bite. If you want your kitchen to smell like happiness and turn any afternoon into a mini celebration, this is your cookie. Seriously, you’ll want to save this one for those “I need something amazing” days.
Table of Contents
What Is a Salted Caramel Pecan Chocolate Chip Cookie?
Let’s spill: a salted caramel pecan chocolate chip cookie is what happens when you take the best parts of classic cookies and go wild. It’s chewy, gooey, loaded with pools of chocolate, and bursting with nutty toasted pecans. Don’t forget the sprinkle of flaky sea salt on top for that next-level sweet-and-salty vibe. You’re getting a bakery-style cookie, but from your own oven (pajamas welcome).
If you’re cookie-obsessed like me, you might also love baking chocolate thumbprint cookies or checking out a super easy trick for how to get perfect cookie edges.
Why You’ll Love This Salted Caramel Pecan Chocolate Chip Cookie Recipe
What’s not to love? The flavor is out of this world: buttery dough, oozy caramel, nutty pecans, and the dreamiest chocolate chips. Texture-wise, you get chewy centers, crisp edges, and melty pockets. You can easily tweak the salted caramel pecan chocolate chip cookie recipe to use different nuts or chocolate, or even make it gluten-free. You’ll be obsessed with how simple they are, perfect for parties, after-school snacks, or a midnight treat. Honestly, they vanish fast every single time!
Speaking of dessert hits, gooey pecan pie brownies are another crowd favorite if you want even more caramel-pecan magic.
How to Make Salted Caramel Pecan Chocolate Chip Cookies
Quick Overview
Toast your pecans, whip up your dough, fold in the caramel and chocolate, chill, then bake until golden and gooey. The hardest part? Not eating them all right away.
Ingredients Overview
- All-purpose flour: Gives the cookies structure and softness.
- Baking soda: The secret for that classic chewy cookie texture.
- Unsalted butter: For melt-in-your-mouth richness.
- Brown sugar & granulated sugar: Adds chew and just a hint of caramel.
- Large eggs: Hold everything together and keep it moist.
- Vanilla extract: Deepens all those bakery flavors.
- Semi-sweet chocolate chips or chopped chocolate: Use your favorite, dark, milk, or a mix.
- Pecans: Toasted is best, but walnuts or macadamias work too.
- Soft caramels: Chopped into bits for gooey surprises.
- Flaky sea salt: Sprinkle on top for magic.
Swaps? Yes please! Try alternative flours for gluten-free, use coconut oil for dairy-free, or skip the nuts for allergies.
Step-by-Step Instructions
- Toast the Pecans: Spread chopped pecans on a baking sheet and bake at 350°F for 7–9 minutes. Let cool (good luck not munching!).
- Cream Butter and Sugars: Beat butter, brown sugar, and white sugar until fluffy, about 3 minutes.
- Add Wet Ingredients: Add eggs, one at a time, then vanilla.
- Mix Dry Ingredients: Whisk flour, baking soda, and a pinch of salt. Slowly add to the wet mixture.
- Fold in Mix-Ins: Gently stir in chocolate, toasted pecans, and caramel bits.
- Chill the Dough: Pop the dough in the fridge for at least 1 hour. Trust me, don’t skip this.
- Scoop and Bake: Scoop out dough (2 tablespoons each) onto lined sheets. Bake at 350°F for 10–12 minutes until golden on the edges.
- Sprinkle Salt: Right out of the oven, sprinkle with flaky sea salt. Let cool just a bit before devouring.
Helpful Tips & Customizations
- Chill for Texture: Cold dough = thicker, chewier cookies.
- Caramel Trick: Freeze your caramel bits first for extra gooey pockets.
- Nut Options: Try walnuts, macadamias, or skip nuts entirely.
- Chocolate Mix: Blend chocolate chips and chunks for varied melty goodness.
- Gluten-Free: Use a 1:1 gluten-free flour blend, check out alternative flours for tips.
Serving Suggestions
Fresh and warm is always a winner! For a party, stack these on a platter, or go all out and make ice cream sandwiches. A drizzle of chocolate or a toasted pecan on top turns them into total showstoppers. Pair with your fave hot chocolate or a tall glass of cold milk for maximum comfort. If you want more presentation ideas, the basics of decorating with sprinkles are super cute.
FAQs About Salted Caramel Pecan Chocolate Chip Cookies
How do you make salted caramel pecan chocolate chip cookies?
Toast pecans, cream butter and sugars, add eggs and vanilla, then blend in dry ingredients. Fold in chocolate, nuts, and caramel. Chill, bake, then top with flaky salt.
Homemade or store-bought caramel?
Both work, store-bought is super convenient, but homemade brings a little extra love. Either way, freeze before adding for best results.
Toast the pecans?
Absolutely. It boosts the flavor. Let them cool before mixing in.
Cookies spreading too much?
Chill your dough and use room temp (not melted) butter.
Make it gluten-free?
Yes! Swap in a gluten-free blend and follow tips in alternative flours.
Conclusion
Baking salted caramel pecan chocolate chip cookies is basically inviting happiness into your kitchen, chewy, gooey, nutty, and just the right amount of salty. These cookies always deliver big smiles and bigger flavors. Want even more sweet ideas? Don’t miss the berry crumble or browse all the mouthwatering cookie recipes for more inspiration.
If you want even more cookie know-how, check out Bon Appétit’s guide to chocolate chip cookies for extra tips and ideas. And don’t forget to show off your baking wins by tagging me on Pinterest, I’d love to see your cookie creations. Happy baking, bestie!
Salted Caramel Pecan Chocolate Chip Cookies
Equipment
- Baking sheets
- Parchment paper
- Mixing bowls
- Electric mixer or stand mixer
- Measuring cups and spoons
- Rubber spatula
- Wire cooling rack
Ingredients
- 2 1/4 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1 cup unsalted butter, softened
- 1 cup packed brown sugar
- 1/2 cup granulated sugar
- 2 large eggs
- 2 tsp vanilla extract
- 1 1/4 cups semi-sweet chocolate chips or chopped chocolate
- 3/4 cup chopped soft caramels (about 10–12 soft caramels, frozen if possible)
- 1 cup chopped pecans, toasted
- 1/2 tsp flaky sea salt, for topping
Instructions
- Preheat oven to 350°F (175°C). Spread chopped pecans on a baking sheet and bake for 7–9 minutes, until fragrant and golden. Let cool completely.
- In a large bowl, beat softened butter, brown sugar, and granulated sugar until light and fluffy, about 3 minutes.
- Add eggs one at a time, mixing well after each addition. Mix in vanilla extract.
- In a separate bowl, whisk together flour, baking soda, and salt. Gradually add dry ingredients to wet mixture, mixing until just combined.
- Gently fold in chocolate chips (or chopped chocolate), toasted pecans, and frozen caramel bits.
- Cover the dough and chill in the refrigerator for at least 1 hour for chewier cookies.
- Line baking sheets with parchment paper. Scoop dough into 2-tablespoon balls and place 2 inches apart. Bake at 350°F (175°C) for 10–12 minutes, until edges are golden but centers are soft.
- Remove from oven and immediately sprinkle with flaky sea salt. Let cool on baking sheet for 5 minutes, then transfer to a rack. Enjoy warm!
