Pecan Caramel Cookies
I’ve been making these Pecan Caramel Cookies for years whenever I want something buttery, nutty, and a little gooey — they strike a perfect balance between a classic cookie and a salted-caramel treat. Crisp edges, a soft center, crunchy pecans, and pockets of melty caramel finished with a flake of sea salt; they’re the kind of cookie that disappears fast at holiday platters, after-school snack bowls, or impromptu coffee dates. If you enjoy classic butter-pecan flavors, you might also like this take on butter pecan cookies that leans into the same cozy, nut-forward profile.
Why you’ll love this dish
These cookies give you familiar, crowd-pleasing flavors with minimal fuss. They’re quick to prep, don’t require special equipment, and appeal to a wide range of tastes — kids love the pockets of caramel, adults appreciate the toasted pecans and sea-salt finish. They work equally well for cookie exchanges, a weeknight baking project, or plated with coffee at brunch.
“The caramel melts just enough to make each bite a little gooey without making the whole cookie sticky — comfort in every bite.” — a repeat tester
What makes them special: the combination of brown sugar for chew, toasty pecans for texture, and a deliberate sprinkle of sea salt to lift the sweetness.
The cooking process explained
Overview: You’ll cream butter and sugars, add eggs and vanilla, fold in the dry ingredients, then stir in pecans and small pieces of caramel. Scoop onto a baking sheet, bake until the edges are golden, and finish hot with sea salt. Expect about 10–12 minutes in the oven and minimal hands-on time.
Timing: Active hands-on time is roughly 15–20 minutes. Allow extra time if you choose to chill the dough (see Tips).
Yield: About 30–36 cookies (depending on scoop size).
What you’ll need
- 1 cup unsalted butter, softened (room temperature)
- 1 cup brown sugar, packed
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup pecans, chopped (lightly toasted for more flavor)
- 1 cup caramel candies, unwrapped and chopped into small pieces
- Sea salt for sprinkling (flaky salt like Maldon works best)
Notes and substitutions:
- Butter: Do not substitute with margarine — butter gives flavor and proper spread. For a slightly richer flavor, try half salted / half unsalted and reduce added salt by a pinch.
- Caramel: If you can’t find individually wrapped caramels, use caramel bits or chopped soft caramels; refrigerate chopped caramels briefly if they’re very sticky.
- Nuts: Swap pecans for walnuts if desired. For nut-free, omit pecans and add 1/2 cup extra caramel or white chocolate chips for texture.
Directions to follow
- Preheat the oven to 350°F (175°C). Line baking sheets with parchment paper or a silicone mat.
- In a large bowl, cream the softened butter with the brown and granulated sugars until smooth and slightly fluffy — about 2–3 minutes with a hand mixer.
- Add the eggs one at a time, mixing until each is incorporated. Stir in the vanilla.
- In a separate bowl, whisk together the flour, baking soda, and salt.
- Gradually add the dry ingredients to the wet mixture and stir just until combined; don’t overmix.
- Fold in the chopped pecans and chopped caramel candies so they’re distributed evenly through the dough.
- Drop rounded tablespoons of dough (or use a medium cookie scoop) onto the ungreased baking sheets, spacing them about 2 inches apart.
- Bake for 10–12 minutes, or until the edges are golden and the centers look set but still soft. The caramel pieces will soften inside the cookie.
- Remove the cookies from the oven and immediately sprinkle a small pinch of sea salt over each warm cookie. Let cookies cool on the baking sheet for 3–5 minutes, then transfer to a wire rack to cool completely.
Pro tip: If caramels are too soft when chopped, chill them briefly to make chopping easier and to prevent excessive melting in the dough.
Best ways to enjoy it
- Serve warm with a mug of coffee or a cold glass of milk so the caramel is gooey.
- Arrange on a platter with other holiday cookies — they pair nicely with shortbread or chocolate-dipped biscotti.
- For a dessert sandwich, press a scoop of vanilla ice cream between two cookies and roll the edges in extra chopped pecans.
- Plate three small cookies with espresso for an after-dinner treat.
How to store & freeze
Room temperature: Store cooled cookies in an airtight container for up to 4 days. Layer with parchment paper so they don’t stick together.
Refrigeration: You can refrigerate for up to 7 days, but bring to room temperature before serving for best texture.
Freezing baked cookies: Freeze baked cookies in an airtight container for up to 3 months; thaw at room temp.
Freezing dough: Scoop dough onto a baking sheet, freeze until firm, then transfer scoops to a freezer bag. Bake directly from frozen, adding 1–2 extra minutes to the bake time.
Food safety: Let cookies cool completely before sealing to prevent condensation and sogginess.
Helpful cooking tips
- Toast the pecans for 6–8 minutes at 350°F before chopping; it deepens the nutty flavor.
- Chop caramels into small, uniform pieces so they distribute evenly and don’t create giant molten pockets that cause spreading.
- If you prefer taller, chewier cookies, chill the dough for 30–60 minutes before baking.
- Use a medium cookie scoop for consistent sizes and even baking.
- Watch the cookies in the last two minutes — pull them when edges are golden but centers still look a touch underdone; carryover heat finishes them.
- For guidance on similar pecan cookie techniques, compare mixing and chilling tips in this butter pecan cookies guide.
Flavor swaps
- Chocolate-pepita: Add 1/2 cup semisweet chocolate chips with the caramel for a chocolate-caramel riff.
- Brown-butter caramel pecan: Brown the butter before creaming for a nutty, toasty depth.
- Vegan: Use vegan butter, flax eggs (2 tbsp ground flax + 6 tbsp water), and dairy-free caramel chips; texture will be slightly different.
- Salted-caramel-chocolate: Stir in 1/2 cup chopped dark chocolate and a few extra flakes of sea salt on top for a richer cookie.
For more mix-and-match ideas around pecan cookies, these variations may inspire you: butter pecan cookie variations.
Helpful answers
Q: How long do these cookies take from start to finish?
A: Active prep is about 15–20 minutes; bake time is 10–12 minutes per sheet. Total elapsed time depends on how many batches you bake and whether you chill the dough — plan 45–60 minutes for a full run.
Q: Will the caramel leak out and make the cookies greasy?
A: If caramels are chopped too large they can ooze. Chop them small and chill briefly if very soft. Also avoid overbaking; removing cookies when centers are set prevents excess spread.
Q: Can I make these nut-free?
A: Yes — omit the pecans and add extra mix-ins like white chocolate chips or crushed pretzels for crunch. Remember to avoid cross-contamination if serving to someone with a severe allergy.
Q: Can I use caramel bits instead of wrapped caramels?
A: Caramel bits (designed for baking) are a good substitute and often hold their shape better, creating chewy pockets rather than fully melted blobs.
Q: How can I get chewier cookies?
A: Use a slightly larger ratio of brown sugar to granulated sugar, avoid overbaking, and consider chilling the dough for a bit before baking.
Conclusion
These Pecan Caramel Cookies are an easy way to turn pantry staples into a show-stopping sweet — perfect for gifting, a cozy weekend bake, or adding a bit of luxe to your cookie jar. If you want another caramel-pecan inspiration, check this older take on similar flavors at Caramel Pecan Cookies – SavoryReviews, or explore a chocolate-forward salted-caramel version at Salted Caramel Pecan Chocolate Chip Cookies – BAKE WITH ZOHA.
Pecan Caramel Cookies
Ingredients
Cookie Mixture
- 1 cup unsalted butter, softened (room temperature) Do not substitute with margarine.
- 1 cup brown sugar, packed For chewiness.
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup pecans, chopped (lightly toasted for more flavor) Can substitute walnuts.
- 1 cup caramel candies, unwrapped and chopped into small pieces Chill if very sticky.
- to taste Sea salt for sprinkling Flaky salt like Maldon works best.
Instructions
Preparation
- Preheat the oven to 350°F (175°C). Line baking sheets with parchment paper or a silicone mat.
- In a large bowl, cream the softened butter with the brown and granulated sugars until smooth and slightly fluffy — about 2–3 minutes with a hand mixer.
- Add the eggs one at a time, mixing until each is incorporated. Stir in the vanilla.
- In a separate bowl, whisk together the flour, baking soda, and salt.
- Gradually add the dry ingredients to the wet mixture and stir just until combined; don’t overmix.
- Fold in the chopped pecans and chopped caramel candies so they’re distributed evenly through the dough.
Baking
- Drop rounded tablespoons of dough (or use a medium cookie scoop) onto the ungreased baking sheets, spacing them about 2 inches apart.
- Bake for 10–12 minutes, or until the edges are golden and the centers look set but still soft.
- Remove the cookies from the oven and immediately sprinkle a small pinch of sea salt over each warm cookie.
- Let cookies cool on the baking sheet for 3–5 minutes, then transfer to a wire rack to cool completely.
