Salted Caramel Pecan Chocolate Chip Cookies

These salted caramel pecan chocolate chip cookies might just be the most delicious cookies I’ve ever had! They are thick and chewy in the center, with a crispy edge, bursting with melted chocolate, and packed with toasted salted caramel pecans.

If pecan pie and chocolate chip cookies had a delightful offspring, these scrumptious cookies would be the result. Believe me, if you show up with these treats at any holiday dinner or gathering, you’ll definitely steal the spotlight!

Prep Time of Pecan Chocolate Chip Cookies

1. Prep Time: 30 min
2. Cook Time: 15 min
3. Category: Dessert
4. Cuisine: American

Ingredients for Pecan Chocolate Chip Cookies

To whip up these delicious cookies, you’ll need the following ingredients:

Unsalted Butter: Provides richness and moisture, creating a soft and tender cookie texture.

Light Brown Sugar: Adds a deep, caramel-like sweetness and enhances chewiness in the cookies.

White Sugar: Contributes sweetness and helps achieve a crispier texture on the edges.

Large Egg: Acts as a binding agent, adding structure and moisture to the dough.

Egg Yolk: Enhances richness and chewiness, making the cookies more tender.

Salt: Balances sweetness and intensifies the flavors of the other ingredients.

Baking Powder: Helps the cookies rise slightly, giving them a soft and light texture.

Baking Soda: Aids in spreading and contributes to a golden-brown color during baking.

All-Purpose Flour: Provides structure and forms the base of the cookie dough.

Dark Chocolate: Adds a bold, slightly bitter contrast that balances the sweetness.

Milk Chocolate: Brings a creamy and sweet chocolate flavor that complements the other ingredients.

Soft Caramels: Melt into gooey pockets of sweetness, enhancing the caramel flavor profile.

Cream: Smooth out the caramel mixture, making it easier to incorporate.

Pecan Halves & Pieces: Add a crunchy texture and a nutty richness that pairs perfectly with the caramel and chocolate.

Salt (For Caramel Pecans): Enhances the sweet and nutty flavors, adding a delightful salty-sweet contrast.

Directions to Make Pecan Chocolate Chip Cookies

1. Toast The Pecans

Spread the pecans on a baking sheet and pop them in the oven at 350°F for about 5 to 7 minutes, or until they become aromatic.

2. Brown The Butter

To brown butter, you just need to melt it in a non-stick pan over medium-low heat. Keep cooking until the solids separate from the fat, resulting in a lovely light brown hue. This process usually takes about 5 to 8 minutes, but it’s important to keep a close eye on it and remove it from the heat as soon as it starts to brown since it can burn quickly. The result is a delightful aroma that’s both caramel-like and nutty.

3. Mix In The Sugars

I have a handy tip to share! I combine my light brown and white sugar right in the pan with the brown butter, then I set the heat to low, really low, using a small burner. I whisk it all together for about 1-2 minutes. The gentle heat helps the sugars dissolve, so there’s no need for an electric mixer or lengthy creaming. Plus, the warmth begins to break down the sugar, giving it a delightful caramel flavor later on.

Many individuals often go a bit too far with this step, which can lead to sugar crystallization. Just stir until the mixture appears smooth, and try not to exceed 2 minutes. If you’re unsure, simply remove the pan from the heat and whisk in the sugars for 2 minutes.

4. Whisk in the eggs

Let the butter and sugar mixture sit for 5 minutes. Then, add the egg and egg yolk, and whisk it all together energetically for 1 to 2 minutes. At this stage, the sugars should nearly dissolve completely, resulting in a smooth, caramel-hued blend.

5. Fold In The Dry Ingredients

Combine the flour, baking powder, baking soda, and salt, then gently fold the mixture with a spatula until the flour is nearly incorporated. It’s okay to leave some flour streaks, as we want to avoid overworking the cookie dough. At this stage, the dough may seem a little runny, but that’s perfectly fine! Just pop it in the fridge while we prepare the salted caramel pecans.

6. Make The Salted Caramel Pecans

Combine the soft caramels and cream in a nonstick saucepan, then set it over low heat. Stir the mixture until it becomes a smooth sauce, and season with a pinch of salt to your liking. This is a fantastic, foolproof trick for making caramel!

Take it off the heat and mix in the pecans, making sure to coat them as well as possible.

7. Fold The Chocolate And Pecans Into The Cookie Dough

After chilling in the fridge for 10 minutes, the cookie dough will be slightly firmer. Gently fold in the chopped chocolate, making sure to include all the chocolate bits from the cutting board, along with the pecans. Be careful not to overmix as you combine everything.

I suggest setting aside a bit of the chopped chocolate and pecans to sprinkle on top of the cookies for a more appealing presentation.

8. Scoop The Cookie Dough

Scoop the dough using a 2″ cookie dough scoop to form about 10 cookie balls, then arrange them on a plate or baking dish. Top each cookie ball with the leftover chocolate chunks and pecans, gently pressing them down.

9. Chill The Cookie Dough

It’s time to relax! As frustrating as it might be, don’t overlook this step! Chilling the cookie dough is crucial because it:

• Enhances the flavor honestly, cookies that haven’t been chilled just don’t deliver the same taste experience.  
• Improves the texture cookies that are unchilled tend to spread more and become crispy, whereas chilled cookies are thicker, offering a chewy center with delightful crispy edges.  
• Elevates the overall quality of chilling your cookie dough and makes a noticeable difference in both taste and texture, resulting in a more satisfying treat.

10. Bake

It’s time to start baking! First, don’t forget to preheat your oven. Arrange the cookie dough balls on a baking sheet lined with parchment paper, and pop them in the oven for about 10 to 12 minutes. Keep in mind that baking times can differ based on your oven’s settings and the kind of baking sheet you have. If you prefer a softer, gooey cookie, aim for around 10 minutes. For a crispier, chewier texture, go for 12 minutes. You might want to bake a test cookie to find the perfect timing for your taste.

Keep in mind that the cookies will seem soft and a bit underbaked when you take them out of the oven. This is perfectly normal, as they will continue to bake and firm up while cooling. If you let them get completely firm in the oven, you’ll end up with dry and crumbly cookies.

Serve and enjoy.

Storing Salted Caramel Pecan Chocolate Chip Cookies

There are two methods to consider:

1. Store The Cookie Dough

After you’ve scooped and chilled the cookie dough, you can keep it in the refrigerator for up to a week or freeze it for three months. Just be sure to store it properly in an airtight container or a ziplock bag. 

When you’re ready to enjoy some cookies, you can bake them straight from the fridge or freezer, just pop them in a preheated oven and add a few extra minutes to the baking time. I really enjoy this method because it means I can have a warm, fresh cookie whenever the craving strikes (it’s like meal-prepping cookies).

2. Store The Pecan Chocolate Chip Cookies After Baking

The cookies can be kept in an airtight container at room temperature for as long as 3 days, or you can store them in the fridge for up to 5 days. Personally, I enjoy them at room temperature and like to pop them in the microwave for 10-15 seconds before indulging.

Try Out My Other Recipes!

Best No Bake Chocolate Cheesecake

Single Serve Red Velvet Cake

Lemon Meringue Cheesecake

Frequently Asked Questions

Why did my butter and sugar mixture crystallize?

It’s probably due to cooking the mixture on high heat or for an extended period. Be sure to use the lowest heat setting and only cook for about 1-2 minutes. Our goal is not to caramelize the sugar but to help it dissolve. If you’re unsure, take the butter off the heat and whisk in the sugars.

Can I reduce the sugar in these Pecan Chocolate Chip Cookies?

It’s not advisable to cut back on the sugar since it’s already lower than what you’d find in typical recipes. Sugar plays a crucial role in achieving the right texture for the cookies, and reducing it further could lead to undesirable results.

Why did my chocolate melt in cookie dough?

The cookie dough might have been a bit too warm, or perhaps the chocolate pieces were cut too small. No need to stress, the cookies will still be delicious!

Can I use chocolate chips instead of chopped chocolate?

You can certainly try, but you might not achieve the amazing, decadent cookies you’re dreaming of. Chocolate chips just don’t have the same flavor and won’t melt into those delightful puddles as chopped chocolate does. I highly suggest going with chopped chocolate for the best results.