Caramel Pecan Chocolate Chip Cookies Recipe
Introduction
These Caramel Pecan Chocolate Chip Cookies combine buttery cookie dough with rich chocolate chips, sweet caramel bits, and crunchy pecans for an irresistible treat. Perfectly soft with a hint of chewiness, they’re a delightful twist on the classic chocolate chip cookie.
Ingredients
- 1 cup unsalted butter, softened to room temperature
- 1 ½ cups light brown sugar, packed
- ½ cup granulated sugar
- 2 teaspoons pure vanilla extract
- 2 large eggs
- 3 cups all-purpose flour
- 1 teaspoon kosher salt
- 1 ½ teaspoons baking soda
- 1 bag milk chocolate morsels (11 ounces)
- 1 ¼ cup caramel bits (or whole caramels, chopped)
- 1 cup chopped pecans
Instructions
- Step 1: Preheat your oven to 350°F (175°C) and line a cookie sheet with parchment paper.
- Step 2: In a large mixing bowl, cream together the softened butter, light brown sugar, and granulated sugar for about 2 minutes until fully blended and smooth.
- Step 3: Add the eggs and vanilla extract to the butter and sugar mixture. Beat until well combined.
- Step 4: Gradually add the all-purpose flour, kosher salt, and baking soda. Beat just until the ingredients are fully combined—avoid overmixing.
- Step 5: Gently fold in the milk chocolate morsels, caramel bits, and chopped pecans to the dough.
- Step 6: Using a 2-tablespoon cookie scoop, drop dough balls onto the prepared baking sheets, spacing them about 2 inches apart. Optionally, press a few extra chocolate chips onto the tops for a prettier finish.
- Step 7: Bake for 11 to 13 minutes, or until the edges are lightly browned but the center remains soft. Remove the cookies from the oven and let them cool for a few minutes on the baking sheet.
- Step 8: Transfer cookies to a wire rack to cool completely before serving.
Tips & Variations
- For a richer caramel flavor, use chopped soft caramels instead of caramel bits, but be careful not to overmix to prevent caramel from melting into the dough.
- Toast the pecans lightly before adding for extra crunch and nutty aroma.
- Swap milk chocolate morsels with dark or semi-sweet chocolate for a less sweet, more intense chocolate flavor.
- If you prefer chewier cookies, slightly underbake them and let them finish setting on the baking sheet.
Storage
Store cooled cookies in an airtight container at room temperature for up to 5 days. To keep them fresh longer, refrigerate for up to 2 weeks or freeze for up to 3 months. Reheat frozen cookies briefly in a warm oven or microwave for a soft, freshly baked texture.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use salted butter instead of unsalted butter?
Yes, but reduce or omit the added kosher salt in the recipe to avoid over-salting the cookies.
What can I substitute for caramel bits if I can’t find them?
You can use chopped soft caramels or homemade caramel pieces. Just chop them finely and fold gently into the dough to prevent them from melting too much during mixing.
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Caramel Pecan Chocolate Chip Cookies Recipe
- Total Time: 28 minutes
- Yield: Approximately 36 cookies 1x
Description
Delight in these rich and chewy Caramel Pecan Chocolate Chip Cookies, combining the classic flavors of chocolate and caramel with crunchy pecans for an irresistible treat perfect for any occasion.
Ingredients
Cookie Ingredients
- 1 cup unsalted butter, softened to room temperature
- 1 ½ cups light brown sugar, packed
- ½ cup granulated sugar
- 2 teaspoons pure vanilla extract
- 2 large eggs
- 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 and Prepare Pan: Preheat your oven to 350°F (175°C) and line a cookie sheet with parchment paper to prevent sticking and ensure even baking.
- Cream Butter and Sugars: In a large mixing bowl, combine the softened butter, light brown sugar, and granulated sugar. Beat them together for about 2 minutes until the mixture is smooth and fully blended.
- Add Eggs and Vanilla: Incorporate the eggs and pure vanilla extract into the creamed mixture. Beat until everything is well combined and smooth.
- Mix Dry Ingredients: Add the all-purpose flour, kosher salt, and baking soda to the wet ingredients. Beat just until the dough is fully combined, being careful not to overmix.
- Fold in Mix-ins: Gently fold in the milk chocolate morsels, caramel bits (or chopped caramels), and chopped pecans to distribute evenly throughout the dough.
- Portion Cookies: Use a 2-tablespoon cookie scoop to drop cookie dough balls about 2 inches apart onto the prepared baking sheet. For an extra touch, press additional chocolate chips lightly into the tops of the cookies if desired.
- Bake Cookies: Bake in the preheated oven for 11-13 minutes, or until the edges of the cookies turn a light golden brown, indicating they are set but still soft.
- Cool Cookies: Remove the baking sheet from the oven and allow the cookies to cool for several minutes on the sheet. Then transfer the cookies to a wire rack to cool completely for the best texture and flavor.
Notes
- For softer cookies, slightly underbake by reducing baking time by 1-2 minutes.
- Use room temperature butter and eggs for better mixing and dough consistency.
- Chopped whole caramels may be used if caramel bits are unavailable; ensure pieces are small to distribute evenly.
- Store cookies in an airtight container at room temperature for up to 5 days, or freeze for longer storage.
- Prep Time: 15 minutes
- Cook Time: 13 minutes
- Category: Dessert, Cookies
- Method: Baking
- Cuisine: American
Keywords: caramel pecan cookies, chocolate chip cookies, homemade cookies, chewy cookies, caramel cookie recipe, pecan cookie dessert
