Salted Caramel Pecan Cookies – Buttery, Chewy & Irresistible
These Salted Caramel Pecan Cookies are the ultimate treat! Soft, chewy, and buttery with crunchy pecans, gooey caramel, and a sprinkle of sea salt for the perfect sweet-and-salty bite. Perfect for holidays, bake sales, or anytime you’re craving a rich, indulgent cookie. Easy to make and always a crowd-pleaser!
Equipment
- Mixing bowls
- Hand or stand mixer
- Measuring cups & spoons
- Baking sheets + parchment paper
- Cookie scoop
- Cooling rack
- Small saucepan (if making caramel from scratch)
Ingredients
- 1 cup (2 sticks) unsalted butter, room temperature
- 1 cup light brown sugar, packed
- ½ cup granulated sugar
- 2 large eggs
- 2 tsp vanilla extract
- 2 ½ cups all-purpose flour
- 1 tsp baking soda
- ½ tsp salt
- 1 ½ cups toasted pecans, chopped
- ½ cup salted caramel sauce (homemade or store-bought)
- Optional: extra caramel drizzle + flaky sea salt for garnish
- Optional: 2 tbsp melted butter for buttery finish
Instructions
- Toast Pecans: Preheat oven to 350°F (175°C). Spread pecans on a baking sheet and toast 5–7 minutes until fragrant. Cool and chop.
- Cream Butter & Sugars: In a large bowl, beat butter, brown sugar, and white sugar until light and fluffy, 2–3 minutes.
- Add Eggs & Vanilla: Beat in eggs one at a time, then mix in vanilla.
- Mix Dry Ingredients: In another bowl, whisk flour, baking soda, and salt. Gradually add to wet ingredients, mixing until just combined.
- Add Pecans & Caramel: Fold in toasted pecans. Drizzle in caramel sauce and gently swirl—don’t overmix.
- Chill Dough: Cover and refrigerate 30 minutes.
- Bake Cookies: Scoop dough onto parchment-lined sheets. Bake at 350°F for 10–12 minutes, until edges are golden and centers are slightly soft.
- Finish: Cool on a rack. Brush lightly with melted butter or drizzle extra caramel and sprinkle flaky salt for a gourmet finish.
Notes
- Caramel Shortcut: Store-bought caramel saves time and still tastes fantastic.
- Make-Ahead: Dough can be chilled overnight or frozen for up to 2 months.
- Texture Tip: For chewier cookies, use more brown sugar than white and pull them slightly underdone.
- Nut-Free Option: Swap pecans for chocolate chunks or leave them out entirely.
- Gifting Idea: Pack cooled cookies in tins or cellophane bags tied with ribbon for holidays or special occasions.