Salted Caramel Pecan Chocolate Chip Cookies

These salted caramel pecan chocolate chip cookies are hands down the best I’ve ever tasted! They’re thick and chewy inside, a little crispy on the edges, loaded with pools of chocolate, and brimming with delicious toasted salted caramel pecans.

Salted Caramel Pecan Chocolate Chip Cookies

Salted Caramel Pecan Chocolate Chip Cookies


  • 10 tablespoons unsalted butter (140g)
  • 1/2 cup packed light brown sugar (150g)
  • 1/4 cup white sugar (55g)
  • 1 large egg
  • 1 egg yolk
  • 3/4 teaspoon salt (you can go for 1/2 teaspoon if you prefer less saltiness)
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1 1/3 cups all-purpose flour (170g)
  • 3 oz dark chocolate (113g), chopped
  • 3 oz milk chocolate (113g), chopped
  • For Caramel Pecans:
  • 12 soft caramels (like Werther's)
  • 2 tablespoons cream
  • 3/4 cups pecan halves & pieces (about 100g), toasted
  • Salt to taste


  • Toast the pecans at 350°F for about 5-7 minutes until they're aromatic and taste roasted.
  • Melt the butter in a non-stick pan over medium-low heat. Keep stirring until the butter turns brown and develops a nutty, caramel aroma.
  • Reduce the heat to the lowest setting and add sugars, whisking for 1-2 minutes to dissolve them.
  • Remove from heat and let the mixture cool for about 5 minutes until it's warm but not hot anymore.
  • Add the egg and yolk, whisking quickly for 1-2 minutes until the mixture becomes light and smooth.
  • Fold in the dry ingredients (flour, baking powder, baking soda, salt) until almost mixed. The dough will be runny; chill in the fridge for 10 minutes while preparing the caramel pecans.
  • Cook soft caramels and cream in a nonstick saucepan on low heat until they form a caramel sauce. Add a pinch of salt. Remove from heat and coat the pecans thoroughly.
  • Take the cookie dough from the fridge and fold in the chopped chocolate and pecans (keep some for the cookies' tops). Stop folding when there's no visible unmixed flour.
  • Use a 2-inch scoop to shape the dough into 10 balls, gently pulling them together without applying pressure. Press chocolate chunks and pecans on top.
  • Refrigerate for at least 30 minutes, ideally 2 hours.
  • Preheat the oven to 375°F, prepare a large cookie sheet with parchment paper.
  • Place the dough balls on the sheet, leaving 3 inches between them.
  • Bake for 10-12 minutes for your desired gooeyness!

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