These Salted Caramel Pecan Chocolate Chip Cookies

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These Salted Caramel Pecan Chocolate Chip Cookies

Total Time 45 minutes
Course Dessert
Servings 10


  • 10 tablespoons of 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 adjust to 1/2 teaspoon if you prefer less salt
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1 1/3 cups all-purpose flour 170g
  • 3 ounces dark chocolate 113g, chopped
  • 3 ounces milk chocolate 113g, chopped

For the caramel pecans:

  • 12 soft caramels such as Werther’s
  • 2 tablespoons cream
  • 3/4 cups pecan halves & pieces about 100g, roasted
  • Salt to taste


  • Toast the pecans at 350°F for 5-7 minutes until they smell fragrant and lose their raw taste.
  • Melt butter in a non-stick pan on medium-low heat until it turns brown and smells nutty. Add sugars and whisk on low for 1-2 minutes.
  • Remove from heat and cool for about 5 minutes. Add egg and yolk, whisking until the mixture is light and smooth.
  • Add dry ingredients and fold until almost mixed. Refrigerate for 10 minutes.
  • Make salted caramel pecans by melting caramels and cream in a saucepan. Add salt and coat pecans thoroughly.
  • Fold chopped chocolate and pecans into the cookie dough. Use a 2″ scoop to form 10 balls. Top with chocolate and pecans.
  • Refrigerate for at least 30 minutes (ideally 2 hours or more).
  • Preheat oven to 375°F. Place balls on a parchment-lined cookie sheet with 3″ space between them.
  • Bake for 10-12 minutes for soft, gooey cookies.


  • Avoid high heat or prolonged mixing when combining butter and sugar to prevent crystallization. Remove from heat if in doubt.
  • Use all semi-sweet chocolate instead of a mix of dark and milk.
  • Freeze dough balls in an airtight container and bake directly from frozen, adjusting baking time by 2-4 minutes based on your preference.

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