Name: Caramel Pecan Chocolate Chip Cookies
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Cuisine: American
Ingredients: 1/2 cup (115g) unsalted butter, softened; 1/2 cup (100g) sugar; 1/2 cup (100g) brown sugar (or white sugar); 1 egg; 1 tsp vanilla extract; 1 1/2 cups (190g) flour; 1/2 tsp baking soda; 1/2 cup (90g) chocolate chips; 1/2 cup (60g) chopped pecans; 6-8 soft caramels, chopped

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I love making these caramel pecan chocolate chip cookies whenever I crave something chewy, nutty, and irresistibly gooey. Each bite is packed with melted chocolate, crunchy pecans, and pockets of soft caramel that stretch beautifully when warm. I find them perfect for sharing, gifting, or simply enjoying with a glass of milk after a long day.

Caramel Pecan Chocolate Chip Cookies

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

½ cup (115g) unsalted butter, softened

½ cup (100g) sugar

½ cup (100g) brown sugar (or use white sugar)

1 egg

1 teaspoon vanilla extract

1 ½ cups (190g) flour

½ teaspoon baking soda

½ cup (90g) chocolate chips

½ cup (60g) chopped pecans

6–8 soft caramels, chopped

Directions

I start by preheating the oven to 350°F (175°C) and lining a baking sheet with parchment paper.

In a large bowl, I cream together the softened butter, sugar, and brown sugar until the mixture becomes light and fluffy. I then mix in the egg and vanilla extract until fully combined.

Next, I add the flour and baking soda, stirring gently until just combined. I make sure not to overmix the dough to keep the cookies tender.

I fold in the chocolate chips, chopped pecans, and caramel pieces, ensuring they are evenly distributed throughout the dough.

Using a cookie scoop or spoon, I place portions of dough onto the prepared baking sheet, spacing them about 2 inches apart.

I bake the cookies for 10–12 minutes, or until the edges turn golden brown. After removing them from the oven, I let them cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Servings and Timing

I usually get about 18 cookies from this recipe, depending on the size I scoop.

Prep time: 15 minutes

Bake time: 10–12 minutes

Total time: About 25–30 minutes

Variations

I sometimes swap the pecans for walnuts or almonds for a different nutty flavor. When I want a deeper caramel flavor, I sprinkle a tiny pinch of sea salt on top before baking. I also enjoy using dark chocolate chips instead of semi-sweet for a richer taste. If I want extra gooey centers, I press a small caramel piece into the center of each dough ball before baking.

Storage/Reheating

I store these cookies in an airtight container at room temperature for up to 4 days. If I want to keep them longer, I freeze them in a sealed container for up to 2 months.

To reheat, I warm a cookie in the microwave for about 10–15 seconds to bring back the gooey caramel texture. If reheating several cookies, I place them in a 300°F oven for about 5 minutes.

FAQs

Can I make the dough ahead of time?

I often prepare the dough in advance and refrigerate it for up to 48 hours. I find that chilling enhances the flavor and makes the cookies even chewier.

Can I freeze the cookie dough?

Yes, I scoop the dough into balls and freeze them on a tray before transferring to a freezer bag. I bake them straight from frozen, adding 1–2 extra minutes to the baking time.

What type of caramel works best?

I prefer using soft, chewy caramels that melt easily. I avoid hard caramels because they do not create the same gooey texture.

Why are my cookies spreading too much?

If my cookies spread too thin, I chill the dough for 20–30 minutes before baking. I also check that my butter is softened, not melted.

Can I make these cookies without nuts?

Absolutely. I simply omit the pecans, and the cookies remain deliciously chewy with chocolate and caramel as the stars.

Conclusion

I truly enjoy baking these caramel pecan chocolate chip cookies because they combine classic flavors with a gooey caramel twist. The chewy texture, crunchy pecans, and melted chocolate make them irresistible every time I bake them. Whether I serve them fresh from the oven or save a few for later, I always find myself reaching for just one more.

📖 Recipe:

Caramel Pecan Chocolate Chip Cookies

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Author: Cheryl
Total Time: 27 minutes
Yield: 18 cookies
Diet: Vegetarian

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Description

These caramel pecan chocolate chip cookies are chewy, nutty, and irresistibly gooey with pockets of melted chocolate and soft caramel. Perfect for sharing or enjoying warm with a glass of milk.

Instructions

Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a large bowl, cream together the softened butter, sugar, and brown sugar until light and fluffy.
Mix in the egg and vanilla extract until fully combined.
Add the flour and baking soda, stirring gently until just combined. Do not overmix.
Fold in the chocolate chips, chopped pecans, and caramel pieces until evenly distributed.
Scoop portions of dough onto the prepared baking sheet, spacing them about 2 inches apart.
Bake for 10-12 minutes, or until the edges are golden brown.
Cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.