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.

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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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.

Notes

Chill the dough for 20-30 minutes to reduce spreading and enhance chewiness.

Substitute pecans with walnuts or almonds if desired.

Sprinkle a pinch of sea salt on top before baking for a salted caramel flavor.

Store in an airtight container at room temperature for up to 4 days or freeze for up to 2 months.

Reheat in the microwave for 10-15 seconds to restore gooey texture.

Prep Time: 15 minutes
Cook Time: 12 minutes
Category: Dessert
Method: Bake
Cuisine: American

Nutrition

Serving Size: 1 cookie
Calories: 210 kcal
Sugar: 18 g
Sodium: 95 mg
Fat: 11 g
Saturated Fat: 5 g
Unsaturated Fat: 5 g
Trans Fat: 0 g
Carbohydrates: 26 g
Fiber: 1 g
Protein: 3 g
Cholesterol: 30 mg