Salted Caramel Pecan Chocolate Chip Cookies
A Sweet and Salty Indulgence with a Crunchy Twist
There’s something magical about the combination of rich chocolate, buttery pecans, and gooey salted caramel nestled in a perfectly baked cookie. These Salted Caramel Pecan Chocolate Chip Cookies strike the perfect balance between sweet and salty, chewy and crunchy. Whether you’re serving these at a gathering, bringing them as a gift, or simply treating yourself, these cookies are bound to become a favorite in your baking rotation. Picture this: golden brown edges with a soft center, tiny pools of caramel inside, topped with a sprinkle of flakey sea salt—it’s cookie perfection!
Ingredient Overview
- All-purpose flour: The backbone of our cookie dough, providing structure.
- Baking soda: Helps give the cookies a slight rise, making them light and tender.
- Salt: Essential for flavor balance, especially when combined with the sweetness of the sugars and the caramel.
- Unsalted butter: This gives the cookies their rich, buttery flavor. Softened butter mixes more evenly for a smooth dough.
- Granulated sugar and brown sugar: The dynamic duo! Granulated sugar helps with that crispy edge, while brown sugar keeps the center soft and chewy. Plus, brown sugar’s molasses gives a caramel-like depth.
- Vanilla extract: Just a teaspoon adds warmth and enhances all the other flavors.
- Eggs: Bind the dough and give it richness.
- Semi-sweet chocolate chips: Perfect for balancing the sweet caramel with their slightly bitter note.
- Chopped pecans: Add crunch and nuttiness, a beautiful contrast to the gooey caramel and melty chocolate.
- Salted caramel sauce: The star of the show! Puddles of caramel create the ultimate indulgence.
- Flakey sea salt: A finishing touch that cuts through the sweetness and makes every bite irresistible.
Step-by-Step Cooking Instructions
Step 1: Preheat the Oven Preheat your oven to 375°F (190°C). Line your baking sheets with parchment paper for easy cleanup and perfectly baked cookies.
Step 2: Prepare Dry Ingredients
In a medium bowl, whisk together 2 1/4 cups all-purpose flour, 1 teaspoon baking soda, and 1/2 teaspoon salt. Set aside.
Step 3: Cream Butter and Sugars
In a large mixing bowl, beat 1 cup of softened unsalted butter with 3/4 cup granulated sugar and 3/4 cup packed brown sugar until light and fluffy—about 2 minutes. Add 1 teaspoon vanilla extract and continue to mix.
Step 4: Add the Eggs
Add 2 large eggs, one at a time, beating well after each addition. The dough will start to become creamy and luscious.
Step 5: Incorporate Dry Ingredients
Slowly add the dry ingredients to the wet mixture. Beat on low until just combined—don’t overmix! Overbeating the dough can lead to tough cookies.
Step 6: Fold in the Mix-ins
Gently fold in 2 cups of semi-sweet chocolate chips and 1 cup of chopped pecans. This is where the magic begins—chocolate meets nuts in a buttery dough!
Step 7: Form the Cookies
Using a tablespoon or cookie scoop, drop heaping tablespoonfuls of dough onto your prepared baking sheets. Space them about 2 inches apart.
Step 8: Add the Salted Caramel
Make a small indentation in the center of each cookie with the back of a spoon and fill it with 3/4 teaspoon salted caramel sauce. You can add a bit more dough on top if you want the caramel to stay a surprise inside.
Step 9: Bake to Perfection
Bake the cookies for 9-11 minutes or until the edges are golden brown. The centers may look slightly underbaked, but they will continue to set as they cool.
Step 10: Add Flakey Sea Salt and Cool
Immediately after removing the cookies from the oven, sprinkle them with flakey sea salt. Let them cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
20 Frequently Asked Questions
1. Can I use salted butter instead of unsalted?
Yes, just reduce the added salt in the recipe by half.
2. How do I prevent the caramel from leaking out during baking?
You can cover the caramel with a bit of dough before baking or chill the dough before baking.
3. What if I don’t have pecans?
You can substitute with walnuts or leave the nuts out entirely.
4. Can I freeze the dough?
Absolutely! Form the dough into balls and freeze them on a baking sheet. Once frozen, transfer them to a freezer bag.
5. Can I use store-bought caramel sauce?
Yes, store-bought salted caramel works perfectly for this recipe.
6. Can I use milk chocolate chips instead?
You can, but the cookies will be sweeter. Semi-sweet chocolate adds a nice balance to the caramel.
7. Why are my cookies spreading too much?
Make sure your butter isn’t too warm. Chilling the dough for 30 minutes before baking can help.
8. Can I make these gluten-free?
Yes, use a 1-to-1 gluten-free flour blend as a substitute for the all-purpose flour.
9. What’s the best way to store these cookies?
Store them in an airtight container at room temperature for up to 5 days.
10. Can I add extra chocolate chips?
Definitely! If you’re a chocolate lover, go ahead and add an extra 1/2 cup.
11. How do I make homemade caramel?
Combine sugar, butter, and cream over medium heat until thickened. It’s an easy homemade substitute!
12. How do I get that perfect chewy texture?
Use a mix of granulated and brown sugar, and don’t overbake the cookies.
13. Can I omit the sea salt topping?
Yes, but the sea salt enhances the flavor of the caramel and chocolate.
14. How long do these cookies take to bake?
They bake for 9 to 11 minutes, but oven temperatures can vary slightly.
15. Why are my cookies hard the next day?
Make sure to store them properly in an airtight container. Adding a slice of bread in the container helps maintain softness.
16. Can I substitute coconut oil for butter?
Yes, but it will change the texture slightly. Use solid coconut oil for best results.
17. Can I use white chocolate chips?
Yes, white chocolate chips will add extra sweetness and a creamy texture.
18. Can I double this recipe?
Yes, just make sure to mix the ingredients well and bake in batches.
19. How do I keep the caramel soft after baking?
Cover the caramel with a bit of dough or chill the cookies after they’ve cooled to keep the caramel soft inside.
20. Can I make these cookies dairy-free?
Use dairy-free butter and chocolate chips. Coconut oil works well as a butter substitute.
20 Helpful Tips
1. Use room-temperature butter for easy creaming with the sugars.
2. Chill your dough if you prefer thicker, chewier cookies.
3. Measure flour correctly by spooning it into the cup and leveling it off—too much flour can make cookies dry.
4. Toast your pecans for extra depth of flavor.
5. Don’t overmix the dough—this can make your cookies tough.
6. Use high-quality vanilla extract for the best flavor.
7. Add a sprinkle of espresso powder to enhance the chocolate flavor.
8. Allow the cookies to cool on the baking sheet for the full 5 minutes to prevent them from breaking apart.
9. Rotate your baking sheets halfway through baking for even baking.
10. Store your dough in the fridge for up to 48 hours to let the flavors develop.
10 Storage Tips
- Store in an airtight container at room temperature for up to 5 days.
- Freeze the dough for up to 3 months for future baking.
- Thaw frozen dough balls overnight in the fridge before baking.
- Store baked cookies in the freezer for up to 2 months.
- Place a slice of bread in the container to keep cookies soft.
- Reheat cookies in the microwave for 10-15 seconds for that fresh-out-of-the-oven feel.
- Don’t stack warm cookies to avoid them sticking together.
- Store caramel separately and drizzle after baking for extra gooeyness.
- Use freezer bags for freezing dough to save space.
- Wrap cookies individually before freezing to maintain freshness.
20 Recipe Secrets
1. Add a pinch of cinnamon to the dry ingredients for a warm flavor twist. 2. Use dark chocolate chips for a deeper, less sweet chocolate note. 3. Sprinkle sea salt right after baking for the best results—while the cookies are still warm. 4. Add extra caramel after baking for even more indulgence. 5. Let the dough rest overnight to allow the flavors to fully develop. 6. For a gooey center, slightly underbake the cookies. 7. Use silicone baking mats for even baking and easy cleanup. 8. Freeze your caramel sauce in small portions and insert frozen caramel into the dough before baking for a hidden surprise. 9. If your cookies are spreading too much, chill the dough for 30 minutes before baking. 10. Want a more toffee-like flavor? Brown your butter before adding it to the recipe. 11. If you like chewy cookies, use more brown sugar than granulated sugar. 12. Mix in a handful of crushed pretzels for extra crunch and a salty twist. 13. Add a few marshmallows to the dough for a campfire cookie feel. 14. Want crispier cookies? Press the dough down slightly before baking. 15. Use a cookie scoop for evenly sized cookies. 16. Sprinkle flakey sea salt on the cookies immediately after baking. 17. For a nut-free version, omit the pecans and add extra chocolate chips. 18. Add a splash of bourbon to the dough for a rich, sophisticated flavor. 19. Drizzle extra caramel on top of cooled cookies for presentation. 20. If you prefer thick cookies, scoop dough balls and chill for 1 hour before baking.
With these rich, buttery Salted Caramel Pecan Chocolate Chip Cookies, you’re sure to win hearts at any gathering. Enjoy every chewy, chocolate-filled bite!
