Pecan Caramel Cookies
These Pecan Caramel Cookies are buttery, nutty, and gooey with crisp edges, soft centers, crunchy pecans, and pockets of melted caramel topped with sea salt.
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.
Notes
Store cooled cookies in an airtight container for up to 4 days. For nut-free, omit pecans and add 1/2 cup extra caramel or white chocolate chips for texture. Chilling dough can enhance texture.